Today, we're diving into a mouthwatering recipe for baby Chinese takeout-style fried chicken wings that will leave your taste buds dancing with delight.
Now, let me show you how I make this magic happen with 10 whole chicken wings. First, don’t worry about what anyone says, because I’m all about cleaning my meat thoroughly. Once that's done, we’ll season these wings with two teaspoons of salt to make sure they're perfectly salted, followed by one tablespoon of all-purpose flour to give them that perfect texture. Then, one tablespoon of corn starch goes in to add that crispy crunch we love.
Next up, let’s sprinkle in half a teaspoon of white pepper for that mild heat, two teaspoons of garlic powder to pack in that flavor, and half a teaspoon of ground ginger to bring a little warmth. We’re not stopping there! A teaspoon of MSG or Accent will boost the umami, a teaspoon of sugar for a subtle sweetness, and one tablespoon of soy sauce to tie all the savory flavors together.
But wait—there’s more! I'm adding a tablespoon of rice wine vinegar, just to get a little zing going. Next, crack in one egg for that perfect coating, add black pepper to taste, and drizzle a bit of sesame oil for that extra rich flavor.
Now comes the fun part—mix it all up thoroughly until everything’s well coated. Ooh, look at that! After the mix, we’re going to cover it up and let it sit at room temperature for about two hours. I know, patience is key here, but trust the process. Trust me, it’s worth the wait. After two hours, give it another good mix.
At this point, we need to add about a third of a cup of flour. You might need to tweak the amount depending on the consistency, but it should feel sticky, just like it should. I ended up adding another tablespoon of flour. Now, that's the texture we’re aiming for.
The next step is crucial: drop these wings into the hot oil in batches. This is a double-fry method to achieve that golden, crispy perfection. The first fry lasts about 5 to 6 minutes—don’t worry if they’re not fully crispy yet, because we’ll fry them again. After the first round, pull them out and let them rest for a moment before frying them again for another 5 to 6 minutes. This second fry is what makes them extra crispy and irresistible.
Once they’re perfectly crispy, take them out and let them cool a bit. The aroma is heavenly, and trust me—these wings taste better than any Chinese takeout you’ll find. They're savory, but not overwhelmingly salty, and I don’t feel that bloat after eating them. I've been making these delicious wings for years, ever since I found the recipe from Val on Pinterest about 10 years ago. Every time, they hit the spot, and I love making them at home because I can control the flavor and keep them a little less salty.
Trust me, you’ve got to try these wings. They’re crispy, juicy, and absolutely divine. You'll never want to settle for takeout again!
