Instructions
Marinating the Chicken:
In a large bowl, combine chicken wings with salt, sugar, garlic powder, onion powder, white pepper powder, soy sauce, beaten egg, rice wine, and minced garlic.
Mix thoroughly until wings are evenly coated.
Cover and refrigerate for at least 30 minutes to let flavors meld.
Preparing the Batter Mix:
4. In a separate bowl, whisk together all-purpose flour, cornstarch, and potato starch.
Coating the Wings:
5. Remove wings from marinade. Sprinkle batter mix over wings and toss to coat evenly.
First Frying:
6. Heat oil to 350°F (175°C).
7. Fry wings in batches for 5-6 minutes until light golden brown.
8. Remove and drain on paper towels.
Second Frying:
9. Increase oil temperature to 375°F (190°C).
10. Fry wings again for 2-3 minutes until golden brown and crispy.
11. Drain on paper towels.
Serving:
12. Serve hot with your favorite dipping sauces like sweet chili, soy, or garlic sauce.
Tips for Perfect Wings
Marinate at least 30 minutes; longer for more flavor (up to 2 hours).
Use a thermometer to maintain proper oil temperature for crispiness.
Ensure even batter coating and shake off excess.
Don’t skip the double frying for ultimate crunch and juicy inside.
Why This Recipe Works
Garlic and soy sauce marinade infuses deep flavor.
Combination of flour and starches creates a perfect crispy crust.
Double frying locks in juiciness and creates an irresistible crunch.
Flexible seasoning allows for easy customization.
Variations
Buffalo Wings: Toss in melted butter and hot sauce after frying.
Honey Garlic Wings: Glaze with honey, garlic, soy sauce, and ginger.
Korean Style: Coat with spicy-sweet gochujang sauce.
Enjoy your crispy, flavorful fried chicken wings! If you want, I can help you with a version translated into French or any other format you prefer.
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