Crispy Skin Chicken Wings香脆雞翼
These delectable chicken wings are marinated and then air-fried or deep-fried to achieve a perfectly golden and crispy skin, while keeping the inside juicy and tender. A simple yet satisfying dish that's great as a snack or part of a meal.
01Ingredients
- 12 pieces chicken wings, mid-joint
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 tbsp cornstarch
- Oil for deep-frying (approx. 500ml)
Nutrition (per serving)542kcal
- Protein32.5g
- Carbs3.2g
- Fat43.8g
Fiber 0 gSodium 412 mg
02Steps
- Wash chicken wings and pat dry with paper towels. Score them lightly with a knife if desired for better marination.
- In a large bowl, combine light soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, and cornstarch. Add chicken wings and mix well, ensuring each wing is coated.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably 2 hours for best flavor.
- Heat oil in a wok or deep pot to 170-180°C (340-350°F).
- Carefully place marinated chicken wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through.
- Remove chicken wings from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.
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