Want fried wings but don’t have time to dry brine overnight? You’re in luck! We’re going to share with you our secret to making the CRISPIEST and SAUCIEST chicken wings in 20 minutes. And it will be super tasty too because we’re upping our flavor game here with some General Tso’s sauce. This wings recipe is perfect for game night, 4th of July, or just about any night.
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INGREDIENTS
Chicken Wings Marinade
2lbs Wings
1 tbsp cooking wine
½ tsp Sugar
1 tbsp Soy sauce
1 tsp Sesame Oil
Salt
Batter
1 cup Potato Starch
Up to ¼ cup Water
1 tbsp Oil
1 tbsp fish sauce
1 tbsp soy sauce
General Tso’s Sauce
2 cloves Garlic minced
1 tsp Ginger minced
2 Scallion Whites
6-10 Dried Chilies
1 tbsp Shaoxing Wine
1 tbsp Soy Sauce
1 tbsp Dark Soy
1 tbsp Chinkiang Vinegar
1 tbsp Oyster Sauce
3 tbsp Sugar
1 tbsp Cornstarch
¼ cup Chicken Stock or Water
Oil for frying
RECIPE
Prepare the wings
In a heavy bottomed pot, wok, or other frying apparatus, heat your oil to 340-350F.
In a bowl, marinate wings with cooking wine, sugar, soy sauce, sesame oil, and salt to taste. Using your hands, work the marinate into the wings until it is absorbed.
In a separate bowl or dish, mix together potato starch, water, fish sauce, and soy sauce. This batter should be liquid when left alone and a solid when pulled together.
Add the marinated wings to the batter, and mix well to coat evenly.
Sauce
Snip chillies with scissors, remove or keep as many seeds to taste. Set aside.
Mix together Shaoxing wine, soy sauce, dark soy sauce, chinkiang vinegar, oyster sauce and sugar in a bowl.
In a separate bowl mix together water and cornstarch to make a slurry.
Heat oil in a wok or pan over medium-low heat, add chillies and cook until slightly charred and fragrant.
Add in ginger, scallion, and garlic, stir frying until fragrant.
Add the bowl of sauce and bring to a quick boil, stirring constantly.
Turn down the heat, reconstitute the slurry, stir into the sauce.
Turn the heat back up to medium, allow to thicken until it coats the back of your spoon. Set aside.
Frying Wings
Mix your wings once again. Working in batches, carefully place the wings into the frying oil. It’s best to swish it around then drop away from you.
Maintain the oil temperature. Cook the wings until 160-165F.
Remove wings from oil and place onto a wire rack with a spider strainer. Repeat with the next batch(es).
Once all the wings have gone through the first fry, heat the oil to 375-400F.
Place wings into the oil until crispy, and at the desired golden brown colour.
Remove from the oil once again with the spider strainer onto a wire rack, salt immediately. Repeat with subsequent batches.
Saucing
If the sauce has thickened up, reheat and add a splash of water to get it back to the same consistency as before.
In a bowl, place all your wings and pour the desired amount of sauce overtop. Stir or mix until well coated.
Plate and top with scallions or sesame seeds.
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The Secret to Making THE CRISPIEST Chicken Wings in 20 Minutes | General Tso's Wings
#chickenwings #crispywings #friedwings