Give your taste buds a kick with deep-fried Chinese chicken wings where each bite offers an explosion of sweet, salty and umami-rich flavors that harmonize with the crispy fried surface of the wings. Take it to an other level with our recipe for fried Chinese chicken wings, accompanied by a seductive plum and hoisin sauce that elevates your dining experience to new heights.
You will need
2.2 lbs chicken wings
Sea salt
Freshly ground black pepper
0.85 – 1.27 cups cornstarch
Oil for deep frying
Plum- and hoisin sauce
0.42 cup Asian plum sauce
0.42 cup hoisin sauce
1 tbsp honey
1 tbsp soy sauce
1 tbsp black bean paste
1 tbsp Sambal Oelek
10 - 12 cloves garlic, grated on the coarse side of the grater
Decoration
Spring onion, thinly sliced
How to make it
Start by making the plum- and hoisin sauce
1. Mix all the ingredients in a saucepan and bring to a boil. Let the sauce simmer for a few minutes so that it thickens. Set aside.
1/2 cup Asian plum sauce
1/2 cup hoisin sauce
1 tbsp liquid honey
1 tbsp soy sauce
1 tbsp black bean paste
1 tbsp Sambal Oelek
10 - 12 cloves garlic, grated on the coarse side of the grater
Dela och trimma kycklingvingarna
2. Rinse the wings and pat them dry with paper towels.
2.2 lbs of chicken wings
3. Cut off the very outer wing tip at the joint with a sharp chef’s knife or poultry shears. Clip off the triangular piece of skin between the two joints and trim/pull off as much of the skin and fat as possible. Cut or clip the wing at the joint so that each wing becomes two pieces.
4. Salt and pepper both sides of the wings.
Sea salt
Freshly ground black pepper
5. Pour cornstarch into a plastic bag and add a few wings at a time. Shake around so that the wings are covered with cornstarch. Shake off the excess and place them on a large plate. Continue until all wings are covered.
0.85 – 1.27 cups of cornstarch
6. Heat up enough oil in a small wok or pot to cover a layer of wings. The oil is ready when bubbles form around a wooden handle or a wooden chopstick. Add a few chicken wings at a time and fry them in batches for 15 minutes. Remove them with a slotted spoon and let them drain on paper towels. Continue until all wings are fried.
Oil for frying
7. Add the wings in batches and fry them a second time for 7 minutes. Let them drain on paper towels. Continue until all wings are fried.
8. Heat the plum-and hoisin sauce and toss the chicken wings with the sauce. Sprinkle over thinly sliced spring onions and serve.
Spring onions, thinly sliced
Serve the wings as a tapas or as part of a buffet.
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