Crispy Fried Chicken Wings: Your Ultimate Comfort Food Fix
These Fried Chicken Wings are marinated and fried to perfection, capturing incredible flavors and a crispy texture.
Equipment
- Large mixing bowl
- Deep frying pan or heavy-bottomed pot
- Wire rack
- Measuring cups
- Measuring spoons
- Thermometer
Ingredients
For the Wings
- 2 pounds Chicken Wings Choose whole wings or sections (flats and drums)
- 1/4 cup Soy Sauce Adds essential saltiness and umami flavor
- 1 tablespoon Fish Sauce Enhances the savory notes; can be omitted
- 2 tablespoons Sesame Oil Infuses a distinct nutty aroma; skip for lighter option
- 2 tablespoons Shaoxing Wine Contributes a unique flavor; dry sherry works as a substitute
For the Coating
- 1 cup Cornstarch Ensures a crispy texture; swap with all-purpose flour if preferred
- 1 teaspoon Garlic Powder Flavor enhancer
- 1 teaspoon Onion Powder Flavor enhancer
- 1 teaspoon Five Spice Packs a punch of flavor
Instructions
Step-by-Step Instructions
- In a large mixing bowl, combine soy sauce, fish sauce, sesame oil, Shaoxing wine, garlic powder, onion powder, and five-spice powder. Add the chicken wings and coat them fully in the marinade. Cover and marinate for at least 30 minutes, preferably 2 hours.
- Remove marinated wings from the fridge and drain excess marinade. Toss the wings in cornstarch until lightly dusted, then set aside on a wire rack.
- In a deep frying pan or heavy-bottomed pot, heat oil to 350°F (175°C). Test readiness by dropping a piece of bread in the oil; it should sizzle.
- Carefully lower the coated wings into the hot oil in batches. Fry for 10-12 minutes, turning occasionally, until golden brown and crispy. Remove and let drain.
- Serve hot with your favorite dipping sauce.
Notes
For best flavor, marinate overnight and avoid overcrowding in the pan for even cooking.