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Deep-Fried Chicken Wings Recipe

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A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario

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Deep-Fried Chicken Wings Recipe

Prep: 15 min. + marinating Cook: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

15 chicken wings (about 3 pounds)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons sesame seeds
1-1/2 teaspoons salt
2 eggs
1/4 cup canola oil
5 teaspoons soy sauce
2 green onions, finely chopped
Oil for deep-fat frying

Directions

Cut chicken wings into three sections; discard wing tip section.
In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and sou sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours.
Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels. Yield: 2-1/2 dozen.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Originally published as Deep-Fried Chicken Wings in Taste of Home October/November 2003, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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