“It’s Simple-yet-Special. Try it, and you’ll surely like it!”
Sometimes, I have such a craving for some juicy aromatic fried chicken wings. Just imagine, 2 pieces of gigantic fried chicken wings on a plate of hot steamy rice, to go with a bowl of piping hot vegetables soup. Ymmm..
Yes, we had fried chicken wings this evening! Waited to dig in since yesterday, and finally got my craving curbed with these aromatic wings! Why the wait? I had no choice but to marinate those wings overnight, for even better taste…
Not sure what to name my fried chicken wing recipe, Chinese fried chicken wing? Chicken stock wing? Or, Chicken essence chicken wing (laughing)? I called it My scrumptious dish, k? Simple, but special recipe to share with you here:
8 chicken wings
2 chicken stock cubes (鸡精块), crushed
2 tablespoon of oyster sauce
1 tablespoon of Hua Diao rice wine (花雕酒)
4 tablespoon of cornstarch
2 cups of cooking oil for frying
1) Wash chicken wings with salt water. Halves the wings at joints. Discard wing tips, or keep it, as desired.
2) Place wings in bowl, add in oyster sauce, rice wine and crushed chicken stock cubes. Combine well. Dredge each wing with seasoning mixture, using hand (to ensure whole wing is well covered with the seasoning).
3) Cover wings in bowl with cling wrap, and marinate in refrigerator for at least 4 hours, or overnight, like I did.
4) Drizzle cornstarch to briefly coat marinated wings. Heat wok with oil over high fire. When oil is hot, bring down heat to medium fire. Fry drumlets and mid-joints separately, for about 5 minutes each time, or until golden browned.
5) Remove wings from wok, and drain on kitchen towel. Serve.
It took me less than 15 min to get the dish served (marinating time excluded).
Each wing counts about 155 kcal. Remove the skin when eating chicken wing sounds silly, but I did so (laughing). It saves me more than half the calories intake of each wing. What to do? I love eating and yet conscious on weight controlling (winking smile).
Tips: Do not crowd the wok. Fry no more than 8 pieces of either drumlets or mid-joints at one time. If whole wing, fry no more than 4 pieces at a time, depends on the size of your wok or electric deep fryer.
*Use chilled chicken stock cube for easily crushed.
*Use liquid-base concentrated chicken stock (2 tablespoons) instead of cube form, if preferred.
*To save oil, I used shallow-frying (in wok) instead of deep frying method. Simply fry one side of the chicken, and then turn over to the other side. Fry both sides till well done.