Instructions
- Place the chicken wings in a large mixing bowl.
- In a separate bowl, combine soy sauce, oyster sauce, sweet sherry, salt, and pepper. Mix well to create a smooth marinade.
- Pour the marinade over the chicken wings and toss until each piece is thoroughly coated. Cover the bowl and refrigerate for about 12 hours, allowing the flavors to infuse.
- When ready to cook, remove the wings from the marinade and discard the leftover liquid.
- In a medium bowl, combine all-purpose flour and corn flour. Toss the chicken wings in the flour mixture until fully coated, shaking off any excess.
- Heat vegetable oil in a deep skillet or fryer over medium-high heat until hot but not smoking. Carefully add the wings in batches, making sure not to overcrowd the pan.
- Fry the wings for 8–10 minutes or until golden brown, crispy, and cooked through. The internal juices should run clear when pierced.
- Remove the wings and drain on paper towels to remove excess oil.
- Serve immediately while hot, paired with your favorite dipping sauces such as sweet chili, ranch, or honey mustard.
Recipe Details
- Prep Time: 15 minutes (plus 12 hours marination)
- Cook Time: 10–12 minutes per batch
- Total Time: 12 hours 30 minutes
- Servings: 2–4
- Difficulty: Medium
Variations & Substitutions
- Substitute sherry with rice wine or apple juice for a different flavor profile.
- Add a teaspoon of garlic powder or chili flakes to the marinade for extra kick.
- Use chicken drumettes or boneless wings if preferred.
- Bake the wings at 200°C (400°F) for 30–35 minutes instead of deep-frying for a healthier option.
Serving Suggestions
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