Recipe for Fried Chicken Wing

Ingredients

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

Cooking oil for frying

Method
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.

Healthier method - I used shallow-frying 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!



The chicken wings are really yums. I like!