Fried Asian Chicken Wings

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Fried Asian Chicken Wings are perfect as a snack, appetizer, or meal. They’re fried to golden-brown crispy perfection on the outside, and juicy and tender inside. This is a chicken meal your whole family will love.

It’s no secret that I’ve always loved fried chicken. But when I was a kid my mom made me take the skin off the chicken before I could eat it…totally devastating, because we all know that’s the best part!

I don’t deep fry very often at home, so when I do I make it delicious and I make it count. Flour is often seen as the traditional coating for fried food. But when you combine the flour with Argo® Corn Starch, you get the crispiest chicken.

Since crispy fried chicken has always been one of my favorites it makes sense that one of my first deep-fried recipes on the blog is Fried Asian Chicken Wings

WHY THIS RECIPE WORKS

• You can enjoy them plain or tossed in the sauce
• It easily adapts to other cuts of chicken
• The marinade and sauce add incredible flavor

WHY CORN STARCH?

Argo® Corn Starch​ is your secret ingredient for the crispiest chicken! It seals in the juices, so the meat stays juicy and tender. Adding corn starch to the coating creates a golden-brown crust and you hear the crunch in every bite.

Argo® Corn Starch​ isn’t just for frying. It’s a great thickening agent for sauces and soups, creating a rich texture without feeling heavy. You’ll also find corn starch as a thickener for many stir-fry dishes.

Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations.

ALL ABOUT THE CHICKEN

I use chicken wing portions for Fried Asian Chicken Wings. But the great thing about this recipe is that you can easily adapt to your needs:

• Kids don’t like the bones? Make these with boneless wings, nuggets or tenders
• Looking for a family weeknight dinner? Use drumsticks and thighs
• I’m partial to dark meat, but you could also use chicken breast. I would recommend smaller breast pieces to speed up the cooking time

MARINATING THE CHICKEN

The marinade was a last-minute addition because I had leftover coconut milk from another recipe. The marinade tenderizes the chicken and adds even more flavor.

PRO TIP: If you’re using frozen chicken, add the chicken to the marinade and let it thaw at the same time. For fresh chicken, I marinate the wings for an hour.

ASIAN SAUCE

Dry rub or wing sauce? I usually do a dry rub, but when I find a fabulous sauce, I’m all about it. So for these Fried Asian Chicken Wings, I created a very simple and flavorful sauce.

The sauce uses ingredients you likely have in your pantry. As I mentioned earlier, corn starch is a great thickening agent for sauces, so I add a little corn starch to this sauce as well.

BEST TIPS FOR FRYING CHICKEN

OIL AND POT

I use a Dutch oven or a deep fryer because the high sides prevent oil splatter.

I like to use Mazola® Corn Oil for frying. You need an oil depth of about 2 1/2″ for wings, and about 3 1/2″ for chicken pieces.

Use a deep-fry thermometer, and heat the oil to 350 degrees before adding chicken.

Don’t overcrowd the pot! If you add too many pieces at a time the chicken will take longer to fry and absorb a lot more oil. In my 2-qt Dutch oven I add 4 wings at a time.

COATING MIXTURE

Make sure that you season the coating mix! You want to add flavor at every step of the process.

As I mentioned earlier, flour is the traditional coating for fried chicken. Combining the flour with Argo® Corn Starch​ makes your chicken the crispiest chicken.

I mean…look at that crispy texture! How can anyone resist that?!

STEP BY STEP INSTRUCTIONS

Add marinade ingredients (coconut milk, chili paste, raw honey,  oil, and Paprika) to a large bowl or Ziploc bag. Add frozen wings and marinate in the fridge until thawed.

In a plate combine flour, Argo® Corn Starch​, onion powder, Paprika, salt, and pepper.

Add oil to a Dutch oven and heat to 350 degrees. This will take about 5 minutes.

Drain marinade well from chicken. Whisk coating mixture together well. Add chicken pieces to corn starch mixture and coat well, pressing mixture into chicken.

Add chicken in batches into Dutch oven and fry for 5 minutes.

Transfer chicken to paper towels to drain.

While chicken cooks, add sauce ingredients to a small saucepan. Cook over low heat for 4 minutes. Add 1 teaspoon of Argo® Corn Starch​, whisk well, and cook for 1 more minute. Remove from heat.

Pour sauce over chicken immediately before serving.

SERVINGS AND LEFTOVERS

Coat the chicken in the sauce immediately before serving so that you don’t lose the crispiness. You could also serve the sauce on the side, so people can dip as they eat.

I love cold leftover fried chicken! To me, that’s the best way to enjoy it. Besides, if you reheat the chicken you’ll lose that crispiness.

If you know you’ll have leftovers, keep those pieces plain. You can make a fresh batch of sauce for the leftovers.

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