Crispy Lemon Chicken Wings (柠檬鸡翅)
Rated 5.0 stars by 1 users
Servings
4
Prep Time
1 hour
Cook Time
30 minutes
The wings are breaded, then fried, and coated with a glossy sauce; the taste is lemony, savory, and tangy. You gonna love this dish.
Ingredients
- 680g / 1.5 pounds chicken wings
- 1 Tbsp minced garlic
- 1 Tbsp diced scallion
- 1 tsp minced ginger
- 1 Tbsp soy sauce
- 2 oz apple, peeled, seeded, and diced
- 1.5 Tbsps lemon juice
- 2 Tbsps honey
- 4 Tbsps brown sugar
- 3.5 Tbsps soy sauce
- 2 Tbsps sambal chili sauce
- 3 Tbsps water
- 1 Tbsp cornstarch
- 1 Tbsp lemon zest
- 3 Tbsps lemon juice
-
⅔ cup cornstarch
- ⅔ cup all-purpose flour
- 2 tsps baking soda
- 440g / 2 cups oil to shallow-fry
- 4-6 lemon slices as garnish
For the marinade
For the lemon sauce
For frying and finishing
Directions
In a blender cup, add 1 Tbsp diced scallion, 1 tbsp of minced garlic, 1 tsp of minced ginger, 1 tbsp soy sauce, 2 oz of apple, and 1.5 tbsp of lemon juice. Blend everything into a puree.
- Combine the puree and the chicken wings in a large mixing bowl and mix thoroughly. Cover it and let it rest in the fridge for 1 hour.
In a jar, add 2 Tbsps honey, 4 Tbsps brown sugar, 3.5 Tbsps soy sauce, 2 Tbsps sambal chili sauce or other garlic chili sauce that you like, 3 Tbsps water, 1 Tbsp cornstarch, 1 Tbsp lemon skin, and 3 Tbsps of lemon juice and mix thoroughly.
- In a large container, combine 2/3 cups all-purpose, 2/3 cups of cornstarch, and 2 tsps baking powder, which will introduce some fluffiness to the crust. Stir well. Cornstarch is the key to making the chicken crispy. If you use 100% all-purpose flour, the breading will come out doughy.
- Use a measuring cup to scoop out half of the flour mixture and reserve it on the side. Place the marinaded wings into the flour bed, then sprinkle the reserved flour to cover them. Put on the lid and shake well. Open the container and remove the chicken wings. Shake off the excess flour. Put the chicken wings on a rack and let them rest for 15 minutes.
- Add 2 cups of oil to your wok and heat it to 350 F. Split the chicken wings into two batches. Fry each batch over medium heat for 5-6 minutes. Please flip the wings constantly to ensure even cooking. Once golden, remove from the oil and set the wings aside for 10 minutes.
- Use a sieve to eliminate the crispy bits from the oil. Increase the oil’s temperature to 400F. Add all the chicken wings back. Fry for 2-3 minutes or until golden brown.
- Remove the wings from the oil and set them aside.
- Thoroughly shake the lemon sauce to lose the starch. Pour it into the wok and stir over medium-low heat for 2-3 minutes. When you see the liquid is thickened, introduce the chicken wings back into the wok. Toss everything until the wings are coated nicely.
- Put some lemon slices next to the wings for garnish.
