Fried Chicken Wings

Instructions

1. 1

   Marinate the Wings

   • Thoroughly pat the chicken wings dry with paper towels. This is a critical step for achieving crispy skin.
   • In a large bowl, combine the chicken wings, soy sauce, Shaoxing wine, garlic powder, ground white pepper, and 0.5 tsp of salt.
   • Toss until every wing is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally up to 4 hours for deeper flavor.
2. 2

   Prepare the Coating

   • In a separate shallow dish or a large resealable plastic bag, whisk together the cornstarch, all-purpose flour, the remaining 1 tsp of salt, and the black pepper.
3. 3

   Coat the Wings

   • Remove the wings from the marinade, allowing any excess liquid to drip off.
   • Working in batches, add the wings to the flour mixture and toss to coat completely. Press the coating onto each wing to ensure it adheres well.
   • Shake off any excess flour and place the coated wings on a wire rack. Let them rest for 10-15 minutes to help the coating set.
4. 4

   Fry the Chicken Wings

   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
   • Carefully place the wings into the hot oil, one by one, ensuring not to overcrowd the pot. Fry in 2-3 batches.
   • Fry for 6-8 minutes, turning occasionally, until the wings are golden brown, crispy, and cooked through. The internal temperature should be at least 165°F (74°C).
   • For extra crispy wings (optional double-fry): Fry for 4-5 minutes, remove and rest on a wire rack. Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes until deep golden brown.
5. 5

   Drain and Serve

   • Use a slotted spoon or tongs to remove the wings from the oil.
   • Transfer them to a clean wire rack to drain excess oil. This prevents them from becoming soggy.
   • Serve immediately while hot and crispy, garnished with sliced scallions or cilantro if desired.