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Deep-Fried Chicken Wings

 Deep-Fried Chicken Wings
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
10 ServingsPrep: 15 min. + marinating Cook: 20 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Deep-Fried Chicken Wings (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer