Fried Chicken Wings

When eating at home, we usually use healthier cooking methods like steaming, boiling, stir-frying, and braising, and generally try to cut down on the amount of oil and seasonings as far as possible. I avoid deep-frying foods at home, not only because of health reasons, but also because the grease makes cleaning-up a real hassle.

       

But over the long weekend, I had a craving for deep-fried chicken wings (I scoff in the face of trans fat). Don't worry, it's not often I subject my arteries (and my family's) to such abuse. The key is eating in moderation. At least, I'm using fresh vegetable oil, whereas if we eat out, the food has most probably been deep-fried in recycled oil.

The following recipe produces moderately crispy but incredibly juicy fried chicken wings. The taste and texture are similar to the fried chicken wings typically served together with nasi lemak. When eaten piping hot, these wings are really quite addictive. Enjoy!

Fried Chicken Wings

1 kilo mid-joint wings (approx. 20 wings)
1/2 tsp salt
1 tsp sugar
2 tsp light soy sauce
1 tsp sesame oil
dash of white pepper
1 egg
8 tablespoons cornstarch
oil for deep-frying

1. Wash and pat dry the chicken wings.

2. Mix the salt, sugar, soy sauce, sesame oil, pepper, and egg together. Pour the mixture over the wings and mix thoroughly, then add the cornstarch and mix well. Leave aside for 15 minutes.

3. Heat up the oil and add the wings. Deep-fry in batches if necessary. Lower the heat to medium and cook till about 80% done. Then raise the heat to high again and deep-fry the wings till they are golden brown. Remove and drain on paper towels.

4. Serve with sweet Thai chilli sauce and ketchup.

cheers!

Comments

[Stephanie]

Wow, Julia...that looks amazing! I'd never think to use just cornstarch, but your wings look so crunchy!

We may just have to give these a try.

[Ken]

Grate some ginger for its juices and use it to marinate the wings. It works wonders.

[Mama BoK]

Yummy..! but i really hate the frying part.. and oil all over the place.. hehhe!!

[rabbit]

I love fried chicken wings but hardly cook them at home. I cannot get them to be crispy :( Happy belated new year to you and your family.

[snowystars]

wah, your chicken wings makes me crave for it now ... but ... but ... i can't eat!!! cos coughing & sore throat now .... :(

[Julia]

Hi Stephanie,
The cornstarch does give a crunchy coating, but when the wings cool, they lose their crispness. Still, the thin batter does a wonderful job of sealing in the juices.

Hi Ken,
Thanks for the tip!

Hi Mama Bok,
I know! Deep-fried foods are so yummy, but I really dread having to clean the greasy pots, stove-tops, sinks, and the floor too!

Hi rabbit,
Getting the timing and temperature right for deep-frying is really crucial in getting the food to be crispy. I used to be quite bad at this, but practice makes perfect. :)

Hi snowystars,
I'm sorry to hear you're feeling under the weather. Hope you get well soon! :)

[Meena]

Wow Julia!! Those wings look so good! Can't wait to try them out.

[stef]

yummmmmy! i love fried chicken wings with nasi lemak. i think cornstarch gives fried things a very crisp texture. as always, pretty picture, julia!

[spots]

Thanks for this recipe - I'll definitely use it one day as often have crispy chicken wings cravings hahahahahahaha

[Sel]

oh no, you're spreading the cravings to me!!
=P

btw, i was watching the nasi lemak stall owner in changi and discovered that the secret to crispy skin and juicy meat is that they deep-fry it in really high temperature, and to avoid the wings being undercooked and bloody, they make incisions on the wings.

[simcooks]

Hi Julia, Thanks for the recipe. I made it the other day and posted my pictures in my blog.

You are really a wonderful and talented cook.