Asian Fried Chicken Wings

This recipe takes the classic fried chicken wing dish and gives it an Asian twist! It’s a really simple recipe using staple Asian ingredients.

The chicken wings are first marinated with the perfect blend of wet ingredients:

• soy sauce (salty, umami flavor)
• dark soy sauce (less salty, more sweet)
• oyster sauce (salty & sweet, with hints of caramel – Lee Kum Kee Panda brand is my favorite!)

Then, the wings are coated with a 50/50 ratio of tapioca flour and cornstarch. You can easily substitute the tapioca flour for what you have on hand, but I highly recommend using half cornstarch to ensure a crispy skin!

COOKING TIPS for Crispy Chicken Wings:

• Invest in a quality meat thermometer!! This cannot be stressed enough – I can’t even begin to explain how much this has elevated my cooking. Oil should be around 350 degrees before frying and the chicken wing is done when it reaches 165 degrees.
• Thoroughly pat dry chicken wings with a paper towel – This will ensure the wings soak up the flavors from the wet marinade
• Don’t be afraid to use your hands to ensure the wet marinade completely covers the wing!
• Do not overcrowd the pot – Adding too many wings at once will bring the temperature of the oil down too much and result in a soggy wing. I cook about 3-4 wings at a time, depending on the size of the pot.
• Let the chicken wings rest on a cooling rack with plenty of space between each piece – A big mistake I used to make after frying was stacking the chicken on top of each other on a paper towel. The purpose of this (or so I thought) was to soak up excess oil, but that amount is negligible and not necessary! All of the work you did to get a crispy fried skin will be ruined and turn soggy from being steamed when stacked on top of each other on a paper towel.
• Take the entire pot off the heat if bubbling too vigorously – Sometimes, the oil becomes too hot and it’s easier to take the pot off the heat for about 20 seconds or so until it cools down. Bubbles are good when frying, but you don’t want it to bubble too vigorously. It’s all about a perfect balance that comes with experience (or a handy food thermometer).
• Cater this recipe to your liking! – It’s a good idea to continuously taste test when cooking and add only a little bit of ingredients at a time. Do you want the marinade to be sweeter? Simply add a pinch of sugar. Also, feel free to omit or substitute ingredients freely. The wings are delicious without the flour coating. Or skip the wet marinade and only coat with flour, then eat as is or top with your favorite sauce after cooking.

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