Learn to make sticky-sweet Chinese chicken wings with double coating technique – better than takeout with 60 mins baking time!
Ingredients
- Main:
- 3 lbs (1.4kg) chicken wings (split drumettes & flats)
- 3 large eggs (beaten)
- 2 cups cornstarch (for dredging)
- 1 cup vegetable oil (for pan-frying)
- Signature Sauce:
- 1 cup low-sodium chicken broth
- 2 chicken bouillon cubes
- ½ cup ketchup
- 1½ cups brown sugar
- ¾ cup rice vinegar
- 2 tbsp dark soy sauce
- 1 pinch sea salt
Pro Techniques
- Double-Dredge Method
- Egg → Cornstarch → Rest 5 mins → Second cornstarch coat (extra crisp)
- Oil Temperature Control
- Pan-fry at 325°F (163°C) for 3 mins/side (golden crust)
- Sauce Reduction
- Simmer sauce until reaches 225°F (107°C) – nappé consistency
Directions
- Prep Wings
- Pat wings dry. Dip in egg, then cornstarch. Double-coat for crunch.
- Pan-Fry
- Heat oil in cast-iron skillet. Fry wings 3 mins/side until golden.
- Sauce Magic
- Dissolve bouillon in warm broth. Whisk with ketchup, sugar, vinegar, soy sauce.
- Bake to Perfection
- Arrange wings in single layer. Pour hot sauce over.
- Bake at 350°F (177°C) 50-60 mins, flip at 30 mins.