Crispy Skin Chicken Wings 香脆雞翼

These delectable chicken wings are marinated and then air-fried or deep-fried to achieve a perfectly golden and crispy skin, while keeping the inside juicy and tender. A simple yet satisfying dish that's great as a snack or part of a meal.

Nutrition (per serving)

Ingredients

• 12 pieces chicken wings, mid-joint
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 tbsp cornstarch
• Oil for deep-frying (approx. 500ml)

Steps

1. Wash chicken wings and pat dry with paper towels. Score them lightly with a knife if desired for better marination.
2. In a large bowl, combine light soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, and cornstarch. Add chicken wings and mix well, ensuring each wing is coated.
3. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably 2 hours for best flavor.
4. Heat oil in a wok or deep pot to 170-180°C (340-350°F).
5. Carefully place marinated chicken wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through.
6. Remove chicken wings from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.

Related recipes

More Hong Kong recipesChicken recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce