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Crispy Chinese Takeout Wings

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Ingredients

Adjust Servings:
2 lbs chicken drummettes
1 head garlic, minced
1 bunch scallion, roughly chopped (green and white parts)
1 tablespoon red chili pepper flakes (minced) or 1 1/2 tablespoons fresh chilies (minced)
1 1/2 ounces shaoxing wine
12 ounces cornstarch
8 ounces water
2 tablespoons msg
frying oil

Nutritional information

976
Calories
242 g
Calories From Fat
26.9 g
Total Fat
7.3 g
Saturated Fat
245.2 mg
Cholesterol
320.8 mg
Sodium
115.9 g
Carbs
3.9 g
Dietary Fiber
1.8 g
Sugars
61.4 g
Protein
574g
Serving Size

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Crispy Chinese Takeout Wings

Features:
    Cuisine:

    Crispy, spicy wings just like the ones you get from your favorite Chinese takeout restaurant.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Crispy Chinese Takeout Wings, Crispy, spicy wings just like the ones you get from your favorite Chinese takeout restaurant , Crispy, spicy wings just like the ones you get from your favorite Chinese takeout restaurant


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    Steps

    1
    Done

    Mix Water, Shaoxing Wine, and Cornstarch to Achieve a Slurry. Should Resemble the Consistency of a Tempura Batter. Add Chicken Into Slurry and Mix Evenly to Coat. Try to Make Sure Chicken Is Completely Defrosted to Ensure Even Cooking.

    2
    Done

    Make Sure All Other Ingredients Are Prepped and Ready to Go Since, Once the Chicken Is Fried, Everything After Will Happen Very Fast at High Heat.

    3
    Done

    Pre-Heat Frying Oil to 365 Degrees. Be Sure to Use a Deep Fry Thermometer to Make Sure Temperature Is Correct. This Part Is Crucial in Ensuring a Crispy Result.

    4
    Done

    Carefully Fry the Battered Chicken in Hot Oil. Work in Batches If Frying Vessel Isn't Large Enough. Make Sure the Temperature Stays Constant.

    5
    Done

    Give Chicken a Periodic Stir to Keep Them from Sticking Together or to the Fryer.

    6
    Done

    Once Chicken Is Golden Brown, Remove from Frying Oil With a Slotted Utensil. Drain Fried Chicken Properly and Set Aside. Repeat Frying Process With the Remaining Chicken If Doing in Batches. If Making For a Large Party, Set an Oven to 160 Degrees and Place Drained Chicken Inside to Keep Them Warm and Crisp Until the Frying Is Complete.

    7
    Done

    Preheat 2 Tbsp of Oil in a Wok, Black Steel, Cast Iron, or Pan of Choice on Med-High Heat. Add Garlic and Cook For 1 Minute Stirring and Tossing to Prevent Burning.

    8
    Done

    Next, Add Fresh or Dried Chilis. Cook For 30 Seconds, Then Add Scallions and Cook For Another 30-40 Seconds. Like the Garlic, Stir Quickly to Prevent Burning.

    9
    Done

    Add the Properly Drained Fried Chicken Into the Same Pot With the Aromatics. Sprinkle Msg Over Chicken and Toss to Coat Until All Ingredients Are Evenly Distributed. According to Local Chinese Chefs, They Add a Ton of Msg So Don't Skimp If You Want an Authentic Result.

    10
    Done

    Enjoy!

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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