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
- Heat about 2 inches of canola oil in a frying pot.
- 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.
- 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.
- 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.
- Remove from oil and place on a wire rack to cool with plenty of space in between chicken.
- Plate with your favorite sides and enjoy!