Chinese Chicken Wings (Takeout style)
This is my simple method for extra-crispy chicken wings. I will usually chop up some carrots and celery to eat along with them for a tasty dinner.
Ingredients
- 2 pounds chicken wings (seperated into drums and flats; tips removed)
- 1 large egg
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- ¼ teaspoon white pepper
- 1 teaspoon oil
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
Instructions
- In a large bowl, combine the chicken wings, egg, oyster sauce, soy sauce, garlic powder, white pepper, and oil. Mix to thoroughly coat the wings. Marinate for at least 30 minutes.
- In a small bowl, whisk together the flour, cornstarch, and baking powder. Add this to the wings and toss to evenly coat.
- Heat about 1 ½ inches of oil to 350°F. Deep-fry the wings in batches for 3-4 minutes until golden brown and cooked through. Transfer the wings to a wire rack to drain excess oil.
- If desired, allow the wings to rest for 10 minutes, then double-fry at 400°F for extra crispiness.