The Fried Chicken Wings My Dad's Made 100,000 Times
Why this recipe
Most fried chicken wings recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 316.7K views, 4.8K likes on YouTube.
There are endless recipes for fried chicken wings and each one comes with its own advice on how to get them crispy and juicy. To me, none quite match the taste and texture of my dad's version, a recipe that he's been perfecting for decades. His fried chicken has a perfect balance of light and airy exterior to juicy meat that I loved as a kid (and still can't get enough of!).
Today, he's finally sharing his coveted fried chicken wings recipe, including all the tips and tricks he's picked up as a longtime restaurant chef. Follow his steps on how to make fried chicken wings and you're guaranteed an irresistibly crunchy batch for parties, Super Bowl viewings and any other occassions calling for a crowd-pleasing appetizer.
An expert chef's tip for the crispiest fried chicken wings
A bit of prep work is needed to get chicken wings ready for frying. For his deep fried chicken wings, my dad first cuts apart the wings, drums and wing tips. This creates similar-sized pieces so they fry more evenly. He also marinades them for flavor before coating the wings in a batter made from cornstarch, flour and baking powder.
The final step is crucial: He fries the wings not once, but twice. The first fry helps the wings cook through and the second—done at a higher temperature—gives them that super crunchy crust everyone craves.
My dad uses this double fry technique in many of our favorite recipes, including General Tso's Chicken, Salt and Pepper Squid and Salt and Pepper Pork Chops.
Ingredients
Instructions
Prep chicken
Get the chicken wings (20 oz) ready for frying by separating the drum from the wing. Hold the wing with the underside facing up, then with a twisting motion, bend the joint open to push the bone out.
Do the same in the joint between the wing and the wing tip. Remove the smaller bone by grabbing and twisting it out.
Now that the joints have been loosened, use a knife to chop the wing into three separate pieces: the drum, wing and wing tip. Repeat with all of the wings.
(Chef's Tip: My dad doesn't fry the wing tips, but don't let them go to waste. You can save them for stock!)
Prep marinade
In a mixing bowl, combine the garlic salt (2 teaspoons), sugar (1 teaspoon), oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), cooking wine (1 teaspoon), white pepper (0.50 teaspoon) and chicken bouillon powder (1 teaspoon). Stir to thoroughly mix.
Add the chicken and mix with your hands until the pieces are coated in the marinade. Cover, place the bowl in the fridge and allow the meat to marinate from 15 minutes to 1 hour, or ideally overnight.
Prep batter
In a separate bowl, combine the flour (3 tablespoon), cornstarch (2 tablespoon), baking powder (0.50 teaspoon) and water (4.5 tablespoon) and mix until there are no clumps. Add the oil (1 teaspoon) and stir again to mix.
Fry wings
Heat up a wok or other frying vessel. Add the corn oil (12 oz) (you can also use another oil as long as it has a high smoke point) and once it hits 350°F, you're ready to fry.
Pour the batter over the chicken and mix to coat the wings. Lower the heat to medium and carefully place the wings into the oil.
(Chef's Tip: Get the chicken as close to the oil as safely possible before placing it into the oil. This way, there's minimal splashing. If you drop it from high above, that'll cause the oil to splatter.)
Using chopsticks or another utensil, move the chicken around the wok to prevent sticking. After about 5 to 7 minutes, remove the chicken and strain out any excess oil using a spider strainer. They should be a light golden-brown color. Repeat in batches until you’ve completed frying all of the wings, making sure to bring the oil back to 350°F.
Next, increase the heat the oil to about 400°F for the second fry. Fry the wings in batches for about 30 seconds to 1 minute. Remove the chicken and you’ll see they’ve become a darker golden-brown color.
Sprinkle on more garlic salt and plate the wings for serving.
Pairs well with
View all →Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
