FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE
Chinese take-out fried chicken wings are the same as regular old fried chicken, right? Wrong. This fried chicken wings recipe is a special family recipe.
Provided by Bill
Categories Chinese takeout
Time 2h20m
Number Of Ingredients 13
Steps:
- Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
- Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
- After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
- Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
- Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
- Drain on paper towels or a cooling rack, and serve with hot sauce!
Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 375 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY FRIED CHICKEN WINGS
Super crispy delicious wings!
Provided by Man Tested Recipes
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
- Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.
Nutrition Facts : Calories 1063.6 calories, Carbohydrate 93.6 g, Cholesterol 189.8 mg, Fat 53.7 g, Fiber 3.5 g, Protein 48.3 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 6.5 g
CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
DEEP-FRIED CHICKEN WINGS
A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.
Nutrition Facts :
FRIED CHICKEN WINGS
Wonderful Buffalo-style fried chicken wings!
Provided by cruch9
Categories Appetizers and Snacks Spicy
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Season chicken wings lightly with seasoned salt.
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
- Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.
Nutrition Facts : Calories 531.2 calories, Carbohydrate 25.1 g, Cholesterol 37.3 mg, Fat 41.3 g, Fiber 0.7 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 1768.3 mg, Sugar 0.1 g
CHINESE STYLE DEEP FRIED CHICKEN WINGS
These Chinese style deep fried chicken wings use a special ingredient called "fermented bean curd" to enhanced it's flavor. Fermented bean curd is also known as "tofu cheese". I know a lot of Western people are scared about tofu so tofu cheese probably sounds horrendous but for a lot of Eastern people it's like a delight from heaven.
Provided by Timothy H.
Categories Chicken
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
- Marinade the chicken wings for 1 hour at least.
- Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.
Nutrition Facts : Calories 910.9, Fat 59.9, SaturatedFat 16.6, Cholesterol 283, Sodium 5535.3, Carbohydrate 12.3, Fiber 0.8, Sugar 7.7, Protein 75.5
SPICY ASIAN FRIED CHICKEN WINGS
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
- For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
- Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
- Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
- Toss the wings with the glaze and serve.
DAD'S CHINESE CHICKEN WINGS
Provided by Nina Simonds
Categories Chicken Garlic Ginger Appetizer Marinate Roast Kid-Friendly Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
- With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
- Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.
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