Japanese · Dinner
Fried Marinated Chicken Wings
Bone-in chicken wings marinated in soy sauce, sake, ginger and garlic, then double-fried until the skin turns deep golden and shatteringly crisp. Dusted in potato starch and finished with lemon and scallion.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
550Calories
38.1gProtein
34.8gFat
19.9gCarbs
2.2gSugar
0.5gFiber
758mgSodium
247mgChol
6.7gSat Fat
378mgPotassium
34mgCalcium
2.1mgIron
0.5mcgVitamin B12
8.5mgVitamin C
protein-rich
low-carb
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the chicken wings dry with paper towel and trim any excess loose skin with kitchen shears.
2
Marinate
Combine soy sauce, sake, grated ginger, grated garlic and sugar in a bowl with the wings and toss to coat.
3
Marinate
Refrigerate for 30 minutes until the wings look glossy and darker at the edges.
4
Dredge
Lift wings from marinade shaking off excess liquid, then toss in tapioca-potato-starch until fully coated with no wet patches.
5
Fry
Heat vegetable-oil in a small deep pot to 325F over medium heat and fry wings 6-7 minutes until pale golden and just cooked through.
6
Rest
Lift wings onto a wire rack and let stand 3 minutes so the crust sets.
7
Fry
Raise oil to 350F over medium-high heat and fry wings 2-3 minutes until deep golden brown and crackling when tapped.
8
Plate
Transfer wings to a plate, squeeze over lemon wedge and scatter with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, about 5-6 pieces bone-in chicken-wing
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 1 tsp1 tsp sugar-white
- 2/3 cup90g tapioca-potato-starch, for dredging
- 2 cup480ml vegetable-oil, for frying
- 22 lemon wedge
- 2 tbsp2 tbsp scallion
