Spicy Fried Chicken Wings Chinese Takeout Style Recipes

Steps:

• Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
• Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

Steps:

• Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
• Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
• Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
• In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
• Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

Steps:

• Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If your refrigerate the wings, be sure to let them come to room temperature again before cooking). Fill a medium pot about 2/3 of the way up with oil, and heat it to 325°F. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Drain on paper towels, and serve with hot sauce!

Steps:

• Mix water, shaoxing wine, and cornstarch to achieve a slurry. Should resemble the consistency of a tempura batter. Add chicken into slurry and mix evenly to coat. Try to make sure chicken is completely defrosted to ensure even cooking.
• Make sure all other ingredients are prepped and ready to go since, once the chicken is fried, everything after will happen very fast at high heat.
• Pre-heat frying oil to 365 degrees. Be sure to use a deep fry thermometer to make sure temperature is correct. This part is crucial in ensuring a crispy result.
• Carefully fry the battered chicken in hot oil. Work in batches if frying vessel isn't large enough. Make sure the temperature stays constant.
• Give chicken a periodic stir to keep them from sticking together or to the fryer.
• Once chicken is golden brown, remove from frying oil with a slotted utensil. Drain fried chicken properly and set aside. Repeat frying process with the remaining chicken if doing in batches. If making for a large party, set an oven to 160 degrees and place drained chicken inside to keep them warm and crisp until the frying is complete.
• Preheat 2 tbsp of oil in a wok, black steel, cast iron, or pan of choice on med-high heat. Add garlic and cook for 1 minute stirring and tossing to prevent burning.
• Next, add fresh or dried chilis. Cook for 30 seconds, then add scallions and cook for another 30-40 seconds. Like the garlic, stir quickly to prevent burning.
• Add the properly drained fried chicken into the same pot with the aromatics. Sprinkle MSG over chicken and toss to coat until all ingredients are evenly distributed. According to local Chinese chefs, they add a ton of MSG so don't skimp if you want an authentic result.
• ENJOY!