Directions
- Pat the chicken wings very dry with paper towels — this is key for maximum crispiness.
- In a large bowl, toss the wings with soy sauce, rice vinegar, and sesame oil. Let them marinate for about 15–20 minutes.
- In a separate bowl, mix cornstarch, flour, baking powder, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon pepper.
- Dredge the marinated wings in the dry mixture, pressing lightly so the coating adheres well. Shake off excess.
- Heat enough oil in a large pot or deep skillet to reach about 170°C (340°F).
- Fry the wings in small batches for 8–10 minutes, turning occasionally, until golden and crispy. Don’t overcrowd the pan — it lowers the oil temperature and softens the crust.
- Remove the wings and let them drain on a wire rack or paper towels. Increase the oil temperature to 190°C (375°F).
- Fry the wings a second time for 1–2 minutes until extra crisp. This double-fry method guarantees crunch!
- Toss the hot wings with the remaining salt, cracked black pepper, green onions, and sliced chili.
- Serve immediately while sizzling and aromatic.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Air Fryer Option: Spray wings lightly with oil and air fry at 200°C (400°F) for 20–25 minutes, shaking halfway through.
- Baked Version: Bake coated wings on a rack at 220°C (425°F) for 35–40 minutes, flipping once, until crispy.
- Spicy Kick: Add chili flakes, cayenne pepper, or a drizzle of hot oil for heat.
- Garlic Twist: Toss fried wings with minced garlic sautéed in butter for a fragrant finish.
Serving Suggestions
The most important part is just ahead — click NEXT »»
