Crispy Chinese Chicken Wings

Delightful chicken wings with a crispy coating and a flavorful marinade, perfect for any gathering.

Scale

2 pounds Chicken Wings (Separated into drums and flats)
1 large Egg
3 tablespoons Oyster Sauce (Substitute with soy sauce for vegetarian option)
2 tablespoons Soy Sauce (Use low-sodium if desired)
1 teaspoon Garlic Powder (Fresh garlic can be used, adjust to taste)
1 teaspoon White Pepper (Black pepper can be used as a substitute)
Oil for frying (Vegetable or peanut oil recommended)
1 cup All-purpose Flour (Substitute with gluten-free flour for gluten-free option)
1/2 cup Cornstarch (Rice flour can be used as an optional substitute)
1 teaspoon Baking Powder (No substitutions here)

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Rinse and pat dry the chicken wings with paper towels.
Combine the chicken wings with oyster sauce, soy sauce, garlic powder, and white pepper. Marinate for at least 30 minutes.
Mix all-purpose flour, cornstarch, and baking powder in a separate bowl.
Beat the egg in another small bowl.
Dip each marinated wing into the beaten egg, then coat with the flour mixture.
Heat oil to 350°F (175°C) in a large pan.
Fry the wings in batches for about 8-10 minutes until golden brown and crispy.
Drain wings on paper towels and serve hot with dipping sauces.

For best results, marinate the wings overnight for enhanced flavor. Ensure the oil temperature is correct for crispy wings.

Find it online: https://hwepodcast.com/crispy-chinese-chicken-wings/