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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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Fried Asian Chicken Wings

Fried Asian Chicken Wings

Yield: 2 lbs wings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

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

Ingredients

  • 2 lbs chicken wing portions (I use frozen)
  • 1/4 cup Argo® Corn Starch
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon fresh-cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Corn oil (for frying)

Marinade

  • 1 14oz can coconut milk
  • 2 Tablespoons hot chili paste
  • 1 Tablespoon raw honey 
  • 1 Tablespoon sesame oil 

Sauce

  • 1/4 cup low sodium soy sauce
  • 1 Tablespoon raw honey 
  • 1/2 Tablespoon sesame oil 
  • 1 Tablespoon rice vinegar
  • 2 teaspoons dark brown sugar
  • 2 teaspoons ketchup
  • 1 teaspoon corn starch

Instructions

  1. Combine all marinade ingredients (coconut milk, chili paste, honey, sesame oil) in a bowl or large Ziploc bag. Add chicken pieces, and set in fridge to marinate
  2. If using frozen wings, marinate until thawed.
  3. If using fresh wings, marinate for 1 hour
  4. Drain chicken from marinade
  5. Combine coating ingredients (flour, corn starch, salt, pepper, onion powder, paprika) in a plate
  6. Add enough oil for a depth of 2 1/2" in a Dutch oven and heat to 350 degrees
  7. While oil heats, dredge chicken well in the coating mixture. Use your hands to help press coating into the chicken
  8. COOK WINGS IN BATCHES
  9. Using tongs, shake off excess coating and carefully drop wings into the oil
  10. Cook wings for 5 minutes, and immediately transfer to paper towels to drain
  11. While chicken cooks, add sauce ingredients (soy sauce, honey, sesame oil, rice vinegar, brown sugar, ketchup) to a saucepan. Cook over medium heat for 4 minutes
  12. Add 1 teaspoon corn starch to a saucepan, whisk well, and cook for 1 minute
  13. Remove saucepan from heat
  14. Serve chicken immediately

Notes

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

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.

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

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

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.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 773Total Fat: 57gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 124mgSodium: 1654mgCarbohydrates: 39gFiber: 1gSugar: 11gProtein: 29g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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