Everyone LOVES fried chicken wings! Especially my husband who always asks me to make him a batch of these Hong Kong style fried chicken wings. These wings are definitely worth a try and are just as good if not better than your traditional bar food chicken wings. This recipe was inspired by another great food blog The Woks of Life.
Again these are SUPER EASY to make, no brainier food!The secret to the crispiness of these wings is cornstarch. The marinade also makes them super tasty with a hint of garlic!
If you’re not a fan of deep frying, you can easily shallow fry these wings in about an inch or two of oil in a large wok a few batches at a time. Word of warning, these chicken wings are very ADDICTIVE! Next time you have a Superbowl party consider making these as a delicious crispy crunchy meaty snack!
Hong Kong Fried Chicken Wings
Prep time: 2 h Cook time: 10 min Total time: 2 h 10 min Servings: 4
- 2 lbs of chicken wings
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp flour
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp sesame oil
- 2-3 cups oil for frying
- Marinade chicken wings with all the ingredients in a large bowl and allow to sit in the fridge for at least 2 h before frying. Best overnight to have flavors penetrate!
- After marinading re-coat the wings with the mixture as it may separate out and allow to come to room temperature.
- Heat frying oil to 325°F and fry chicken wings 5-6 pieces at a time for 5 min and place on a wire rack to drain.
- Re-fry chicken wings at 325°F for another 3 min to crisp up the skin and then drain on a wire rack.
- Eat immediately while hot. Enjoy!