Asian Chicken Wings

45m
Prep Time
7m
Cook Time
52m
Ready In

Recipe: #12113

February 17, 2014



"Make these wings and wait to see a ton of people with happy faces! The wings are first marinated then tossed in a mixture of potato starch and the secret ingredient, Wondra, to make an extra-crispy coating after deep-frying. Michiu is a dry wine used often in Chinese cooking. Look for it in Asian grocery stores or online. Use Wondra only!"

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (415.9 g)
  • Calories 776
  • Total Fat - 45.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 725.8 mg
  • Sodium - 1901.4 mg
  • Total Carbohydrate - 33.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 9.9 g
  • Protein - 56.5 g
  • Calcium - 50.9 mg
  • Iron - 8.5 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the peanut oil, rice wine, soy sauce, salt, sesame oil, and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved. Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 1 hour.

Step 2

When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.

Step 3

Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer. Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings.

Step 4

Serve immediately with your favorite Asian-style spicy wing sauce.

Tips


No special items needed.

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