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Asian Fried Chicken Wings


Ingredients

Scale
  • 2 lbs chicken wings, about 10 whole pieces
  • 1 tbsp Canola oil for frying (or any neutral tasting, high smoke point oil)

Wet Marinade

  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce

Dry Coating

  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 3 tbsp garlic powder
  • 1 tsp cayenne powder (optional)

Instructions

  1. Heat about 2 inches of canola oil in a frying pot.
  2. Pat dry chicken wing pieces and add in wet marinade ingredients. Use your hands to thoroughly mix and ensure entire wing is coated with sauce.
  3. Add dry coating ingredients into a large ziplock bag or bowl with lid. Taking a few pieces of chicken at a time from the wet marinade, coat with dry seasoning and thoroughly shake bag or bowl to ensure an even coating. Shake off excess flour.
  4. When oil is ready, fry in small batches of 3 to 4 chicken wings at a time (depending on the amount of oil) for about 7 to 12 minutes, or until golden brown. Flip each piece over every 2 minutes.
  5. Remove from oil and place on a wire rack to cool with plenty of space in between chicken.
  6. Plate with your favorite sides and enjoy!