Ingredients
- 2 lbs chicken wings
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tbsp honey
- 1 tsp sesame oil
- 2 green onions (chopped, for garnish)
- 1/4 tsp chili flakes (optional)
- Vegetable oil (for frying)
Instructions
- Rinse the chicken wings and pat dry with paper towels.
- Combine soy sauce, garlic powder, ginger powder, and sesame oil in a bowl. Marinate the wings for at least 30 minutes.
- In another bowl, mix cornstarch, flour, salt, and pepper.
- Remove wings from marinade and coat them in the flour mixture.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the wings in batches for 8-10 minutes until golden brown and crispy. Drain on paper towels.
- For the glaze, whisk together soy sauce, honey, and chili flakes in a saucepan over medium heat. Toss the fried wings in the glaze to coat.
- Garnish with chopped green onions and serve hot.
Notes
Double-frying is key for achieving the perfect crunch. Allow wings to dry before coating to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Paleo