Fried Chicken Wings: Irresistible Crispy Treat
If you want to make delicious fried chicken wings, try following my method.
The chicken wings made this way are as golden and crispy as those in a restaurant.
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About Fried Chicken Wings
Fried chicken wings are a delicious dish made from chicken wings. After being marinated with seasonings and deep - fried, they have a golden and crispy outer layer and a tender inner texture. Every bite is super satisfying.
In this recipe, we first wash the chicken wings and cut them in half to make it easier for the seasonings to penetrate. After marinating them with light soy sauce, pepper powder, and eggs, coat them with a layer of flour or frying powder, and then fry them in oil. It's simple to make and can be served either as a snack or a dish.
Why Do You Like This Recipe
Great taste: The outer layer is golden, crispy on the outside and tender on the inside. Each bite is juicy and extremely satisfying.
Versatile pairings: This fried chicken is very versatile and can be paired with various sauces, such as the sweet and sour ketchup, chili sauce, etc.
Simple to make: The recipe is simple and doesn't require complicated ingredients. Even beginners can make it.
Suitable for various occasions: Whether it's a family gathering, a small get - together with friends, or a picnic camping, it will surely be the focus of the event!
Ingredients Needed for This Fried Chicken
Chicken wings: The core ingredient, providing rich protein and a unique meaty aroma, and a tender texture.
Egg yolks: They increase the stickiness on the surface of the chicken wings, allowing the frying powder to adhere better, making the chicken wings more golden and attractive in color and enhancing the appearance.
Ginger: It eliminates the fishy smell of the chicken wings, making the taste purer.
Scallions: Their special aroma adds flavor to the chicken wings, enriching the taste.
Cooking wine: Eliminates the fishy smell and greasiness, making the meat more tender.
Salt: A basic seasoning that adds saltiness and enhances the flavor of the chicken wings.
Monosodium glutamate: Enhances the freshness of the chicken wings, improving the overall taste experience.
Pepper powder: Brings a unique spicy flavor to the chicken wings.
Soy sauce: Colors the chicken wings, making them more appealing.
Frying powder: Coats the surface of the chicken wings to form a crispy outer layer, enriching the texture.
INGREDIENTS
MAIN INGREDIENTS
- 600g of chicken wings
ACCESSORIES
- 2 egg yolks
- 5g of ginger
- 5g of scallions
SEASONINGS
- 1 spoon of cooking wine
- 1 spoon of salt
- 0.5 spoon of monosodium glutamate
- 0.5 spoon of pepper powder
- 1 spoon of soy sauce
DIRECTIONS
STEP 1
The marinating time of the chicken wings must be sufficient, at least 30 minutes, to allow the seasonings to penetrate the chicken wings fully.
STEP 2
Adding egg yolks is crucial. Egg yolks can form a sticky substance on the surface of the chicken wings, making the frying powder adhere more firmly, and it's easier to form a crispy crust during frying.
STEP 3
The powder coating should be even.
Make sure the chicken wings are evenly coated with the frying powder to avoid any uncoated areas, ensuring that the fried chicken wings have a complete and crispy outer layer.
STEP 4
After coating with powder, shake off the excess powder properly to prevent the outer layer from being too thick and hard during frying, which would affect the taste.
STEP 5
When frying the chicken, it's more appropriate to control the oil temperature at 180℃.
If the oil temperature is too high, the surface of the chicken wings will burn easily while the inside may not be cooked; if it's too low, the chicken wings will absorb too much oil and become greasy.
STEP 6
Controlling the heat is very important. It is recommended to fry over medium - low heat for 7 - 8 minutes.
This is the key to making the chicken wings cooked through and crispy on the outside.
Don't stir the chicken wings when they are first put in the pan, which is beneficial for shaping.
After the surface is slightly set, stir them appropriately to ensure even heat distribution.
STEP 7
If you want an even crispier effect, after taking out the golden - fried chicken wings, raise the oil temperature to about 200℃, and put the chicken wings back in the oil for 30 - 60 seconds for double - frying.
Recommended Pairings
Shrimp Wonton Noodle Soup - Quick and Easy in 15 Minutes
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How to Store and Reheat
Storage methods
Refrigeration storage: For short - term storage, you can keep the chicken wings in the refrigerator. It is recommended to consume them within 1 - 2 days. Seal the fried chicken wings in a plastic bag to prevent flavor transfer and moisture loss, and place them in the refrigerator's chiller compartment at a temperature of 0 - 4℃.
Freezing storage: If you want to store them for a longer time, you can choose freezing. Divide the fried chicken wings into small portions according to the amount you eat each time, put them into plastic bags or sealed containers respectively, squeeze out the air and seal, and then put them in the freezer compartment of the refrigerator at a temperature below - 18℃. They can be stored for several weeks.
Reheating methods
Oven reheating: Preheat the oven to 180 - 200℃. Place the frozen or refrigerated fried chicken wings on the grill. It takes about 5 - 8 minutes to reheat refrigerated chicken wings and 10 - 15 minutes for frozen chicken wings.
Air - fryer reheating: Preheat the air - fryer to about 180℃. Put the fried chicken wings into the air - fryer and reheat for 8 - 10 minutes to ensure even heat and achieve the effect of crispy outside and tender inside.
Recipe analyzer
- Recipes: Fried Chicken Wings: Irresistible Crispy Treat
- Main Ingredients:4
- Servings per recipe:1
- Servings size:644 g
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Energy (calories)：871 kcal
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Protein：137.39 g
-
Fat：30.31 g
Why gray?
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Carbohydrates：2.48 g
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Protein: 67%587 kcal
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Fat: 31%273 kcal
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Carbohydrates: 1%9 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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