This recipe reimagines classic fried chicken wings with an Asian-inspired twist. It’s straightforward and uses common Asian pantry staples to build deep, savory flavor and a satisfyingly crispy coating.
Start by marinating the wings in a balanced combination of wet ingredients:
- soy sauce — adds salty, umami depth
- dark soy sauce — less salty and slightly sweeter for color and richness
- oyster sauce — salty-sweet with a hint of caramel
After marinating, coat the wings with a dry mix made from equal parts tapioca flour and cornstarch. Tapioca contributes a light, crisp texture while cornstarch helps achieve extra crunch. If you don’t have tapioca, you can substitute other starches, but keep half cornstarch for the best crispy skin.
COOKING TIPS for Crispy Chicken Wings:
- Use a reliable meat thermometer. This is one of the easiest ways to improve results: heat the oil to about 350°F (175°C) and fry until the internal temperature of the wing reaches 165°F (74°C).
- Pat the wings thoroughly dry. Removing surface moisture helps the wet marinade adhere and prevents excess splatter when frying.
- Use your hands to massage the wet marinade into each wing so every piece is evenly coated.
- Do not overcrowd the pot. Fry in small batches (three to four wings at a time, depending on pot size) so the oil temperature stays stable and the coating stays crisp.
- Let wings rest on a wire rack with space between pieces. Avoid stacking fried wings on paper towels—stacking traps steam and will make the crust soggy. A wire rack lets air circulate and preserves crispness.
- If the oil bubbles too vigorously, remove the pot from the heat briefly. Vigorous bubbling can overcook or unevenly brown the wings. Taking the pot off the burner for 15–30 seconds helps the temperature stabilize.
- Adjust the recipe to taste. Taste as you go and tweak the marinade—add a pinch of sugar for sweetness or adjust soy and oyster sauce to suit your preferences. The wings are also delicious without the flour coating, or you can skip the wet marinade and simply dust and fry, serving with your favorite sauce afterward.
Recipe
Asian Fried Chicken Wings
Ingredients
- 2 lbs chicken wings (about 10 whole pieces)
- 1 tbsp canola oil (or another neutral, high smoke point oil), for frying
Wet Marinade
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
Dry Coating
- 1/4 cup cornstarch
- 1/4 cup tapioca flour
- 3 tbsp garlic powder
- 1 tsp cayenne powder (optional)
Instructions
- Heat about 2 inches of canola oil in a deep frying pot until it reaches roughly 350°F (175°C).
- Pat the chicken wings dry with paper towels. Combine the wet marinade ingredients in a bowl or large zip-top bag and add the wings. Use your hands to mix so every piece is fully coated.
- Combine the dry coating ingredients in a large zip-top bag or bowl with a lid. Working in small batches, transfer a few wings from the wet marinade into the dry coating and shake or toss to evenly coat. Shake off any excess flour.
- Fry the wings in small batches (about 3–4 pieces at a time, depending on pot size) for 7–12 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Turn each piece every couple of minutes for even browning.
- Remove the wings from the oil and drain on a wire rack with plenty of space between pieces to keep the crust crisp.
- Serve with your favorite sides or dipping sauces and enjoy.