📝 About This Recipe
Transport your kitchen to the bustling night markets of Guangzhou with these ultra-shatteringly crisp chicken wings. This recipe utilizes the traditional Chinese 'double-fry' technique and a touch of fermented bean curd to achieve a deep umami profile and a crust that stays crunchy for hours. Infused with aromatic ginger and Shaoxing wine, these wings represent the pinnacle of Chinese street food indulgence.
🥗 Ingredients
The Wings
- 2 lbs Chicken wings (split into flats and drums, tips removed)
Aromatic Umami Marinade
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 cube Red fermented bean curd (mashed into a paste; provides the signature Cantonese flavor)
- 1 tablespoon Ginger (freshly grated)
- 3 cloves Garlic (finely minced)
- 1/2 teaspoon Five-spice powder
- 1 teaspoon Granulated sugar (to balance the salt)
- 1/2 teaspoon White pepper (ground)
The Crispy Coating
- 1/2 cup Cornstarch (for superior crunch)
- 1/4 cup All-purpose flour
- 1/2 teaspoon Baking powder (creates tiny air bubbles for lightness)
- 1 quart Neutral oil (for frying; peanut, vegetable, or canola)
Garnish & Finishing
- 1 teaspoon Toasted sesame seeds
- 2 pieces Scallions (thinly sliced on a bias)
- 1 piece Thai bird's eye chili (finely sliced for a kick)
👨🍳 Instructions
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1
Pat the chicken wings thoroughly dry with paper towels. Any surface moisture will prevent the marinade from sticking and the skin from crisping.
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2
In a large mixing bowl, combine the soy sauce, Shaoxing wine, mashed fermented bean curd, grated ginger, minced garlic, five-spice powder, sugar, and white pepper. Whisk until smooth.
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3
Add the chicken wings to the marinade. Massage the liquid into the skin and crevices for 2 minutes to ensure deep flavor penetration.
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4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for the best results.
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5
When ready to cook, remove the wings from the fridge. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, and baking powder.
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6
Dredge each wing in the flour mixture, pressing firmly so the coating adheres. Shake off any excess; you want a thin, even veil of starch, not a thick paste.
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7
Heat 2 inches of oil in a wok or heavy-bottomed Dutch oven to 325°F (160°C). Use a kitchen thermometer for accuracy.
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8
Carefully lower the wings into the oil in batches. Do not overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until the chicken is cooked through and the coating is a pale golden color.
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9
Remove the wings with a slotted spoon and let them rest on a wire rack for 5-10 minutes. This resting period allows the internal juices to redistribute and the steam to escape.
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10
Increase the oil temperature to 375°F (190°C). This is the secret 'flash fry' step that creates the ultimate crunch.
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11
Return the wings to the hot oil for a second fry, lasting only 1-2 minutes, until they turn a deep, vibrant golden brown and feel hard to the touch.
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12
Drain the wings on a fresh paper towel or wire rack. Immediately sprinkle with a tiny pinch of salt while the oil is still glistening.
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13
Transfer to a serving platter and garnish generously with toasted sesame seeds, sliced scallions, and fresh chilies.
💡 Chef's Tips
Always use a thermometer to track your oil temperature; if it drops too low, the wings will be greasy rather than crispy. Don't skip the fermented bean curd; it provides a 'funk' and depth that soy sauce alone cannot achieve. Resting the wings between the first and second fry is essential to let moisture evaporate from the crust. If you prefer a spicy version, toss the finished wings in a mix of chili oil and honey immediately after the second fry. Make sure the chicken is at room temperature for 20 minutes before frying to ensure even cooking.
🍽️ Serving Suggestions
Serve with a side of chilled pickled radish or cucumber to cut through the richness. Pair with a cold, crisp Tsingtao beer or a light Jasmine tea. A small dish of spiced salt (toasted Sichuan peppercorns and salt) makes an excellent dipping accompaniment. Serve alongside a bowl of steamed white rice or vegetable chow mein for a full meal. Provide plenty of napkins and perhaps a small bowl of lemon water for finger cleaning.