Crispy Chicken Wings
Ingredients:
- 2 pounds chicken wings (about 10-12 wings)
- 2 tablespoons cooking wine
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 2 tablespoons cornstarch or potato starch
- Vegetable oil (for frying)
Instructions:
- Marinate the Chicken Wings:
- Place the chicken wings in a large bowl.
- Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Mix well to coat the wings evenly.
- Cover the bowl with plastic wrap and let the wings marinate in the refrigerator for at least 30 minutes. For best results, marinate for 1-2 hours.
- Prepare the Coating:
- In a separate bowl, beat 1 large egg.
- Add 2 tablespoons of cornstarch (or potato starch) to the beaten egg and mix until smooth.
- Remove the marinated chicken wings from the refrigerator and toss them in the egg mixture, making sure each wing is well coated.
- Heat the Oil:
- Heat a generous amount of vegetable oil in a large skillet or frying pan over medium heat. You’ll need enough oil to cover the bottom of the pan by at least 1/2 inch.
- To test if the oil is hot enough, drop a small piece of bread into the oil. If it bubbles and browns quickly, the oil is ready for frying.
- Fry the Chicken Wings:
- Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Cook the wings over medium-low heat to ensure they cook evenly and become crispy. Fry for about 8-10 minutes per side, or until golden brown and crispy. Turn the wings occasionally to ensure even cooking and to achieve a golden color on all sides.
- Drain and Serve:
- Once the wings are cooked, use a slotted spoon or tongs to remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the crispy chicken wings hot. They’re perfect on their own or with your favorite dipping sauces.
Enjoy your super delicious, crispy chicken wings!