Crispy Chinese Takeout Wings

Submitted by smellslikeapickle

"Crispy, spicy wings just like the ones you get from your favorite Chinese takeout restaurant."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 3

ingredients

• 2 lbs chicken drummettes
• 1 head garlic, minced
• 1 bunch scallion, roughly chopped (green and white parts)
• 1 tablespoon red chili pepper flakes (minced) or 1 1/2 tablespoons fresh chilies (minced)
• 1 1⁄2 ounces shaoxing wine
• 12 ounces cornstarch
• 8 ounces water
• 2 tablespoons msg
• frying oil

directions

1. 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.
2. 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.
3. 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.
4. Carefully fry the battered chicken in hot oil. Work in batches if frying vessel isn't large enough. Make sure the temperature stays constant.
5. Give chicken a periodic stir to keep them from sticking together or to the fryer.
6. 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.
7. 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.
8. 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.
9. 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.
10. ENJOY!