These crispy chicken wings are packed with flavor and a perfect snack or appetizer for any occasion. The key is in the marinade, followed by a light coating of egg and starch, and finally, frying them to a perfect golden crisp. You’ll love the juicy interior and crunchy exterior of these wings!
Ingredients:
12 chicken wings
2 tablespoons cooking wine
2 tablespoons light soy sauce
½ teaspoon salt
½ teaspoon black pepper
1 egg
2 tablespoons cornstarch (or potato starch)
Oil for frying
Instructions:
Marinate the Chicken Wings:
Start by washing and patting dry the chicken wings. Using a sharp knife, make a few slits in each wing to allow the marinade to penetrate.
In a large bowl, combine the chicken wings with 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well, ensuring each wing is coated with the marinade. Let the wings marinate for at least 30 minutes in the refrigerator.
Coat the Wings:
After marinating, pour out any excess liquid from the bowl.
Add 1 beaten egg to the wings, followed by 2 tablespoons of cornstarch. Use your hands to mix and coat the wings thoroughly. The starch will help create a crispy coating when fried.
Fry the Wings:
Heat a generous amount of oil in a deep pan over medium heat. The oil should be hot enough to fry but not too hot to burn the wings.
Carefully place the wings into the hot oil. Fry on low to medium heat, turning them occasionally until both sides are golden brown and crispy. This should take about 10-12 minutes. Make sure to turn the wings frequently for even cooking.
Once the wings are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve:
Serve the crispy chicken wings hot with your favorite dipping sauce or enjoy them on their own. They make a perfect snack or appetizer for game day, parties, or any occasion!
These wings are sure to be a hit with anyone who loves a deliciously crispy bite. Enjoy!