Traditional chicken wings are floured or battered, spiced up and then deep fried, pressure fried, or pan fried. I have even baked my wings before. How about an alternative to the batter and flour? Here is a quick and easy pan fried chicken wing recipe where the wings are intensely flavorful and are fall-off-the-bone tender. I do not flour or batter mine and I still get a crunchy wing. It is all about the corn starch, the marinade, and starting the night before!! You are about to enter into a new world with this wing recipe!!
Ingredients:
Dozen or so chicken wings (drumette, wingette, and tip separated)
1/4 cup soy sauce
1 to 2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon garlic powder
Pinch of ground Sichuan Pepper
Salt to taste
Old Bay Seasoning to taste
Thai Basil – Fresh
2 tablespoons corn starch.
Directions:
1. Place the chicken wings and all of the ingredients (no corn starch or Thai basil at this point) into a gallon size ziplocked baggie. Shake and mix well. Place in the fridge for over night marinade. You can cook the same day, just let them sit for about 20 to 30 minutes. Overnight is best.
2. Preheat a large pan over medium heat. Add 2 tablespoons of your favorite oil. I use avocado oil.
3. Place chicken wings in a large bowl with the liquid and add 1 egg and the corn starch and mix well.
4. Pan fry for 4 to 5 minutes on each side. Reduce heat to low, cover and leave open just a crack for about 15 minutes. Flip the wings two or three times during cooking. Uncover and increase heat to medium, and cook each side 1 to 2 minutes more on each side. Add a good handful of fresh Thai basil and stir around till basil has wilted.
5. Serve immediately with your favorite sauce. I love mine with my Sweet Chili Sauce (click on the link for the recipe).