Crispy Wok-Fried Chicken Wings

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Man, I love chicken wings!

I’m a sucker for chicken wings, as you could probably guess if you’ve followed my blog at all. I love the chewy, crispy skin and the inelegant but highly satisfying act of gnawing hot meat off of bones. Yesterday I cranked out this simple Asian-persuasion wing dish for an early dinner for just the wife and me.

As usual I par-cooked the wings prior to frying. I preheated the oven to 300°F and then I tossed the wings with a little vegetable oil, salt, pepper, and a little garlic powder. I put the wings on a sheet pan lined with a rack to allow some of the fats to drip off. It took about 35 minutes to cook the wings totally through. I removed the wings and let them cool to room temperature before finishing them.

I heated a wok over high and added about an inch of rice bran oil (the preferred oil for frying tempura) although peanut oil would be an excellent substitute. When the oil was smoking-hot I gently lowered about twelve wings into the wok and fried them until browned and crispy, turning them frequently with a tongs. It took about eight minutes to get the wings totally, evenly browned.

I removed and drained the wings and placed them still piping hot into a large mixing bowl. I scattered over the wings about a half-teaspoon of kosher salt, a generous amount of cracked black pepper (think teaspoon), a pinch of white pepper, a pinch of Chinese five-spice powder, a pinch of garlic powder, about a tablespoon of dark soy sauce, about a teaspoon of light brown sugar, about a teaspoon of togarashi shichimi (a Japanese seasoned chili pepper powder), about a tablespoon of minced fresh cilantro, and a big knob of room-temperature butter, which melted immediately as it hit the hot wings. I tossed it all together to coat the wings and then dumped them unceremoniously on a plate.

Regina and I scarfed the yummy wings in no time. Little baby Vivian had a couple of chicken scraps as well and made little positive murmurs as she chewed (her version of “compliments to the chef”). The wings were delicious!

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I crisped the wings in about an inch of rice bran oil.

Check out my other wing-related posts!

https://spencerhgray.wordpress.com/2011/02/03/its-game-time/

https://spencerhgray.wordpress.com/2011/07/23/chicken-wings-the-primal-gnaw/

https://spencerhgray.wordpress.com/2011/08/25/late-night-guilty-pleasure-chicken-wings/

https://spencerhgray.wordpress.com/2011/10/27/honey-ginger-chicken-wings-again/

3 thoughts on “Crispy Wok-Fried Chicken Wings

  1. Ohhh, I do love wings. Can’t wait to try this recipe. I’ll bet it will bring new meaning to “wing man.”- from the ubiquitous Tess, aka Paolo’s mama

  2. Pingback: Roasted Paprika-Rubbed “Rock N Roll” Chicken Wings | OMNIVOROUS

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