Salted Egg Chicken Wings
Crispy, deep-fried wings coated in a creamy salted egg yolk sauce. My wife's dad said these were one of the best wings he's ever had.
Ingredients
- 2 pounds chicken wings
- 2 tablespoons rice cooking wine (or 1 tablespoon of vodka and 1 tablespoon of water)
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ cup cornstarch
- ½ cup tapioca starch
- ½ teaspoon baking powder
Salted egg sauce
- 5 salted egg yolks
- ¼ cup butter
- 1 tablespoon minced garlic
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon MSG (optional)
Instructions
- In a large bowl, combine the chicken wings, rice cooking wine, salt, and sugar. Mix until evenly coated.
- In another medium bowl, whisk together the cornstarch, tapioca starch, and baking powder.
- Working one wing at a time, quickly coat in the starches and transfer to a nonstick baking sheet.
- Let the wings rest for at least 30 minutes. During this time, the starches on the outside will hydrate. In the meantime, you can make the sauce.
- Place the salted egg yolks in a steaming dish and steam on medium-high for 15-20 minutes until soft. Transfer to a food processor and blend until they become a fine powder. Or use a fork to mash them.
- Melt the butter in a large nonstick pan over medium heat. Add the garlic and cook for 30 seconds. Add the salted egg yolks, sugar, salt, and MSG, and cook for another 1 minute then set the pan aside.
- Heat about 1-inch of oil to an initial temperature of 400°F (the temperature will drop to 350℉ when you add the wings). Use a spatula to carefully transfer half the wings to the hot oil. Deep-fry for 5-6 minutes until cooked through, then transfer to a paper towel-lined plate to dry. Allow the temperature to come back to 400°F then repeat with the other half. Let the wings rest for at least 15 minutes before doing the second fry.
- Heat the oil to 425°F. Fry the chicken wings for 1-2 minutes until golden brown and very crispy. Immediately transfer them to the salted egg sauce and toss to coat. Enjoy!