Crispy Chicken Wings
These Crispy Fried Chicken Wings and Sticky Chilli Dip feature in Jeremy's first cookbook, 'Chinese Unchopped', and are inspired by his early years in Singapore. Crispy but not greasy, they might just be the best of the best when it comes to speedy Asian comfort food.
Ingredients
- 8 chicken wings (halved or kept whole depending on how you want to serve)
- vegetable oil, for frying
The Marinade
- 3 garlic cloves, finely sliced
- ¼ teaspoon Chinese five-spice
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
The Batter
- 1 egg white
- 50g cornflour
- a pinch of sea salt
- a pinch of ground black pepper
- 25ml cold water
- 1 tablespoon black sesame seeds
Sticky Chilli Dip
- 1 tablespoon sriracha chilli sauce or Korean chilli paste
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinkiang black rice vinegar
- 1 tablespoon sesame seeds
Method
Preparation
Wash the chicken wings thoroughly, then dry them with a clean tea towel and put them in a bowl. Add the marinade ingredients and, using your hands,massage them into the meat. Cover with clingfilm and leave in the fridge to marinade for at least 1 hour, or overnight for best results.
Once the chicken wings have marinated, mix the batter ingredients together in a bowl, then add to the wings and mix together well until evenly coated.
Mix all the dipping sauce ingredients together in a small bowl or ramekin.
Cooking
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 160°C (325°F), or until the tip of a wooden chopstick or skewer starts to bubble (but not fizz) after 2–3 seconds in the oil.
Carefully add the wings and deep-fry for 8–10 minutes, or until the wings are golden brown and fully cooked.
Remove the wings from the oil and drain well on kitchen paper. Serve immediately, alongside the dipping sauce.
How To Make Crispy Chicken Wings
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- 8 chicken wings (halved or kept whole depending on how you want to serve)
- vegetable oil, for frying
The Marinade
- 3 garlic cloves, finely sliced
- ¼ teaspoon Chinese five-spice
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
The Batter
- 1 egg white
- 50g cornflour
- a pinch of sea salt
- a pinch of ground black pepper
- 25ml cold water
- 1 tablespoon black sesame seeds
Sticky Chilli Dip
- 1 tablespoon sriracha chilli sauce or Korean chilli paste
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinkiang black rice vinegar
- 1 tablespoon sesame seeds
Preparation
Wash the chicken wings thoroughly, then dry them with a clean tea towel and put them in a bowl. Add the marinade ingredients and, using your hands,massage them into the meat. Cover with clingfilm and leave in the fridge to marinade for at least 1 hour, or overnight for best results.
Once the chicken wings have marinated, mix the batter ingredients together in a bowl, then add to the wings and mix together well until evenly coated.
Mix all the dipping sauce ingredients together in a small bowl or ramekin.
Cooking
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 160°C (325°F), or until the tip of a wooden chopstick or skewer starts to bubble (but not fizz) after 2–3 seconds in the oil.
Carefully add the wings and deep-fry for 8–10 minutes, or until the wings are golden brown and fully cooked.
Remove the wings from the oil and drain well on kitchen paper. Serve immediately, alongside the dipping sauce.
How To Make Crispy Chicken Wings
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!