I have been making this version of chicken wings for years now, and they are always a hit. This is just the basic marinade recipe, so depending on my mood, I spice them up some with extra Sriracha sauce, maybe some garlic. Do what makes you happy, but enjoy and have fun with it.
*P.S. this will likely destroy your deep-fry oil, so don't plan on reusing it for too much else.
- 18 chicken wings
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 Tbsp. Hoisin sauce
- 1 1/2 Tbsp. brown sugar
- 1 tsp. salt
- 1/4 cup Chinese cooking wine or sherry
- 1 tsp. white pepper (my preference only)
- Remove wing tips and set aside for stock or discard, then separate the rest of the wing at the joint. You should have 36 pieces.
- Put the wings pieces into a large zip-loc bag.
- Combine the rest of the ingredients and whisk until the sugar is mostly dissolved. Pour over the wing pieces, seal bag, and refrigerate, marinating for at least 2 hours. Turn bag every so often to evenly distribute marinade.
- Drain wings, discarding the marinade.
- Heat oil to 360 degrees, and deep-fry the wings in batches for about 7 or 8 minutes, or until cooked through.
- Drain well on paper towels.
- Plate and garnish with finely sliced spring onions and toasted sesame seeds if desired.
|Amount Per Serving||%DV|
|Serving Size 88g|
|Recipe makes 6 servings|
|Calories from Fat 69||47%|
|Total Fat 7.7g||10%|
|Saturated Fat 2.14g||9%|
|Trans Fat 0.09g|
|Total Carbs 8.18g||2%|
|Dietary Fiber 0.4g||1%|