Crispy Pan-Fried Chicken Wings

Ingredients

• 1 kg Chicken wings (Separate into pieces if desired; make a small cut in the center of each wing)
• 0.25 cup All-purpose flour (For washing and soaking the wings)
• 2 cup Water (For the initial soaking)
• 2 Scallions (Chopped)
• 1 tbsp Fresh ginger (Chopped or finely grated)
• 3 Garlic (Cloves, chopped)
• 1 tbsp Cooking wine (A splash)
• 2 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• Ground black pepper (To taste)
• 2 tbsp Fruity or savory sauce (Use your favorite sauce; the amount is estimated because the video does not specify it)
• 0.5 cup Cornstarch (For lightly coating the wings; shake off the excess)
• 3 tbsp Cooking oil (For pan-frying; use only enough to lightly coat the bottom of the pan)

Steps

1. 1

   Place the chicken wings in a large bowl. Add the flour and water, and gently rub the wings to clean them. Soak them for about 10 minutes to help remove odors.

2. 2

   Drain the wings thoroughly and pat them completely dry with paper towels. This step is important so the marinade adheres and to reduce splattering during frying.

3. 3

   Make a small cut in the center of each wing without cutting it completely apart, so the seasoning can penetrate more effectively.

4. 4

   Add the chopped scallions, ginger, garlic, cooking wine, light soy sauce, oyster sauce, black pepper, and your favorite fruity or savory sauce to the wings.

5. 5

   Mix everything thoroughly until the wings are evenly coated. Cover the bowl and marinate for 20 minutes.

6. 6

   Remove the wings from the marinade and lightly coat them with cornstarch. Shake each piece to remove the excess; there should be a thin coating, not a thick or clumpy one.

7. 7

   Heat the oil in a large skillet over medium heat. Once hot, place the wings in a single layer, leaving space between them so they brown rather than steam.

8. 8

   Fry the wings for approximately 8-9 minutes, turning them several times, until both sides are golden brown and the meat is fully cooked. The internal temperature should reach 74 °C.

9. 9

   During the last 2 minutes, increase the heat to make the skin especially crispy. Watch them closely to prevent the cornstarch or sauce from burning.

10. 10

    Remove the wings from the skillet and let them drain briefly on a wire rack or paper towels. Serve hot, on their own or for sharing.

Notes

The quantities do not appear in the description or are not stated verbally in the video; the included amounts are practical estimates for 1 kg of wings. Do not overcrowd the pan: fry in batches if necessary. The chicken should reach 74 °C at the center.

Nutrition per serving

• main course
• appetizer
• chicken
• fried
• pan-fried
• crispy
• Asian-inspired
• for sharing