Crispy Pan-Fried Chicken Wings
Translated from Spanish, the language of the reel.
John Mwaviswa cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Ciro Peraloca on SeeMeCook
Chicken wings marinated with scallions, ginger, garlic, cooking wine, soy sauce, and oyster sauce. They are lightly coated with cornstarch and pan-fried until golden and crispy on the outside, tender and juicy on the inside.
- Time
- 44 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 480 g
- 30 g
- 6 g
- 9 g
- 15 g
- 30 g
- 18 g
- 35 g
- 65 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.75 kg before cooking, which is about 440 g per serving.
Steps
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.
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.
Make a small cut in the center of each wing without cutting it completely apart, so the seasoning can penetrate more effectively.
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.
Mix everything thoroughly until the wings are evenly coated. Cover the bowl and marinate for 20 minutes.
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.
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.
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 (165 °F).
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 718
- Protein
- 49 g
- Carbs
- 27 g
- Fat
- 45 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
