Macau Fried Chicken Wings
Macau-style fried chicken wings with a crispy exterior and tender interior, rich garlic and spicy flavors make it an irresistible street snack.
Ingredients
15 items- Chicken wings (middle section) 800g (about 8 pieces)
- Garlic 5 cloves
- Ginger 1 small piece
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Shaoxing wine 1 tablespoon
- Sugar 1 teaspoon
- Five-spice powder 1/2 teaspoon
- Chili powder 1 teaspoon
- Salt to taste
- White pepper 1/2 teaspoon
- Egg 1
- Cornstarch 3 tablespoons
- All-purpose flour 3 tablespoons
- Cooking oil as needed
Nutrition
Steps （8 steps）
Wash and drain chicken wings, make 2 shallow cuts on each side so the marinade penetrates. Place them in a large bowl.
Add minced garlic, ginger, light soy sauce, dark soy sauce, Shaoxing wine, sugar, five-spice powder, chili powder, salt and white pepper. Mix thoroughly with your hands. Cover with plastic wrap and refrigerate for at least 30 minutes.
Remove the marinated wings and add the beaten egg; toss until well coated. In a shallow plate, mix cornstarch and flour evenly.
Dredge each wing in the flour mixture, pressing lightly so the coating adheres. Shake off the excess powder and arrange them on a plate.
Pour enough oil into a pot and heat over high flame to 170°C (340°F). To test, drop a bit of batter: it should sizzle and float immediately with fine bubbles.
Reduce the heat to medium. Gently place chicken wings one by one into the oil, without overcrowding. Fry for about 5 minutes until the surface turns golden and the wings are cooked through. Drain on a rack.
Turn the heat back to high and raise the oil temperature to 190°C (375°F). Return all wings for a second fry, about 2 minutes, until they become deep golden and very crispy. Drain well.
Transfer the fried wings onto kitchen paper to absorb excess oil. Plate them and, if desired, sprinkle with a little pepper salt or extra chili powder. Serve hot.
Tips
Marinate for at least 30 minutes; overnight in the fridge deepens the flavor. After coating, gently tap the wings to remove extra flour – this keeps the oil clean. The double-frying technique is key: first fry at moderate heat until cooked through, then fry again at high heat for an extra-crispy crust.
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