Asian Chicken Wings
Created by SingleDadChef on February 17, 2014
- Servings: 3-4
- Prep Time: 45m
- Cook Time: 7m
- Recipe #12113
Ingredients
- 1/2 cup oil (peanut oil)
- 1/2 cup michiu rice wine
- 4 teaspoons soy sauce
- 1 1/4 teaspoons kosher salt
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 2 pounds chicken wings
- Vegetable oil, for frying (about 1 quart)
- 1/4 cup potato starch
- 1/4 cup Wondra quick-mixing flour
- Asian-style spicy wing sauce (to serve with wings)
How to Make
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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.
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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.
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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.
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Step 4: Serve immediately with your favorite Asian-style spicy wing sauce.
Nutritional Facts
- 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