San Tung Chicken Wings Recipe
San Tung Chicken Wings Recipe are famous for their crispy texture and bold taste. These wings have a sticky, sweet, and spicy sauce.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Large pot or deep fryer
- Tongs
- Paper towels
- Whisk
- Saucepan
- Baking sheet
- Wire rack
- Knife and cutting board
Ingredients
For the Wings:
- 2 lbs chicken wings
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Oil for frying
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp chili flakes
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with water
Instructions
Step 1: Prep the Wings
- Pat the chicken wings dry with paper towels. Mix cornstarch, salt, black pepper, garlic powder, and onion powder. Coat the wings well in the mix. Let them sit for 10 minutes.
Step 2: Heat the Oil
- Warm the oil in a deep fryer or large pot to 350°F. Make sure the oil is hot before frying.
Step 3: Fry the Wings
- Cook the wings in batches for 8 minutes, then rest for 5 minutes. Fry again for 4 minutes to enhance the crunch. Drain on a wire rack.
Step 4: Make the Sauce
- In a saucepan, heat soy sauce, honey, brown sugar, and rice vinegar. Add ketchup, chili flakes, garlic, ginger, and sesame oil. Bring to a simmer. Stir in cornstarch slurry to thicken.
Step 5: Coat the Wings
- Toss the crispy wings in the sauce until fully coated. Serve hot for the best taste.
Notes
- Double-fry for extra crunch.
- Let wings rest between fries for better texture.
- Use fresh ginger and garlic for better taste.
- Adjust chili flakes to make it more or less spicy.
- Serve right away to keep the wings crispy.