Crispy Fried Chicken Wings with Bold Asian Flavors

Indulge in these Crispy Fried Chicken Wings, bursting with bold Asian flavors and a perfectly crispy exterior.

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Prep Time 30

Cook Time 20

Marinating Time 30

Total Time 1 20

Servings: 4 wings

Course: Appetizers

Cuisine: Asian

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

2 pounds Chicken Wings Main ingredient
1/2 cup Soy Sauce Consider tamari for gluten-free
1 tablespoon Fish Sauce Omit for vegetarian version
2 tablespoons Sesame Oil Substitute with vegetable oil if needed
1/4 cup Shaoxing Wine Replace with dry sherry if unavailable
1 teaspoon Garlic Powder Adjust quantity to preference
1 teaspoon Ground Ginger Use fresh for more robust taste

For the Coating

1 cup Cornstarch Mixing with flour is optional

Equipment

large mixing bowl
Shallow dish
Deep frying pan
tongs
Thermometer

Method

Marinating and Frying

In a large mixing bowl, whisk together soy sauce, fish sauce, sesame oil, Shaoxing wine, garlic powder, and ground ginger. Add chicken wings and coat well. Cover and refrigerate for at least 30 minutes or overnight.
Gather a shallow dish with cornstarch, mixing in optional flour, to create a crispy coating.
Remove wings from the marinade and dredge each wing in the cornstarch mixture, ensuring coverage.
Heat oil in a deep frying pan to 350°F (175°C). Test with a small piece of coating.
Fry wings in batches for 8-10 minutes until golden brown. Flip halfway through.
Remove wings and let drain on paper towels. Serve hot.

Nutrition

Serving: 1wingCalories: 290kcalCarbohydrates: 8gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 50IUCalcium: 10mgIron: 1mg

Notes

For an extra crispy texture, consider double frying the wings. Always check oil temperature for the best results.

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