Fried Chicken Wings
User Reviews
4.8
Fried Chicken Wings
Description
These fried chicken wings start by making slits in the mid-joint of each piece to aid marinade absorption. They are then seasoned with kosher salt and white pepper on both sides. The wings marinate in a mixture of soy sauce and sake for 15 to 30 minutes, allowing the flavors to infuse the meat. After marination, the wings are coated in potato starch, which gives them a crisp texture when fried.
The wings are deep-fried in neutral oil heated to approximately 340ºF (170ºC) in small batches to avoid overcrowding, ensuring even cooking and a crunchy exterior. Fried for 8 to 10 minutes, the wings develop a golden crust while the interior remains juicy and tender. Serving with lemon wedges adds a bright citrus contrast to the savory wings.
Ingredients
- 10 chicken wings (each wing includes wingette/flat and tip)
- ¼ tsp kosher salt Diamond Crystal brand
- ⅛ tsp white pepper powder
- 4 Tbsp soy sauce
- 2 Tbsp sake
- ¼ cup potato starch I recommend potato starch for the best texture, or cornstarch
- 3 cups neutral oil (for deep-frying)
- 1 lemon (cut into wedges)
Instructions
- Gather all the ingredients.
- Place 10 chicken wings skin side down. Make 2 slits on the mid-joint of the chicken wings, avoiding the bone. Gather ¼ tsp Diamond Crystal kosher salt and ⅛ tsp white pepper powder.
- Evenly sprinkle both sides of the wings with the salt and pepper.
- Add 4 Tbsp soy sauce and 2 Tbsp sake to a medium bowl. Add the chicken wings to the bowl.
- Coat the wings with the marinade really well and set aside for 15–30 minutes.
- Prepare a tray with ¼ cup potato starch or cornstarch. Coat each wing with the starch and dust off the excess.
- Heat 3 cups neutral oil to 340ºF (170ºC) in a deep pot over medium-high heat. Stir the oil and check the temperature using a cooking thermometer or cooking chopsticks. (Later on, you can lower to medium heat to maintain this optimal temperature.)
- Add a few chicken wings to the pot without overcrowding (my pot can hold 4 wings at a time without overcrowding). Deep-fry until golden brown, about 8–10 minutes or until the chicken‘s internal temperature reaches 165ºF (74ºC).
- When the chicken is crispy on the outside and cooked through, drain the oil on wire rack or a paper towel. Repeat with the remaining chicken wings. Serve hot and squeeze the juice of wedges from 1 lemon to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 55g | 85% |
| Saturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 808mg | 34% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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