Chinese-Style Chicken Wing Drumsticks
Chinese-Style Chicken Wing Drumsticks
Ingrediënten
- 10 Chicken wings yielding 20 “drumsticks”
- 1 Egg white slightly beaten
- ⅓ cup Cornstarch mixed with 1 teaspoon baking powder
- Peanut oil for deep frying
Marinade:
- 1 teaspoon Five-spice powder
- ½ teaspoon MSG optional
- 1 teaspoon Salt
- ½ teaspoon Sugar
- 1 teaspoon Rice wine
- 1 teaspoon Soy sauce
Instructies
- Discard the wing tips and cut between the joints.
- Remove the smaller bone from the lower wing.
- Cut the skin loose around the small end and push the skin and meat up to form a drumstick.
- Marinate the wings for 1 hour with five-spice powder, MSG (if using), salt, sugar, rice wine, and soy sauce.
- After marinating, add the beaten egg white and coat the wings evenly.
- Coating with egg white helps seal the juices inside, making the meat juicier.
- Dredge the wings in the cornstarch and baking powder mixture.
- This combination helps make the outside layer crisp.
- Deep-fry the wings for 3 minutes.
- Drain and let them cool.
- Just before serving, deep-fry them again.
- The first fry cooks the meat and seals in the juices, and the second fry makes the outside crisp.
- Ensure the oil is very hot before the second deep-frying.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these Chinese-style chicken wing drumsticks with a light and crisp white wine, such as a Pinot Grigio or a dry Riesling. The wine’s acidity will complement the fried texture and enhance the savory flavors of the dish.Nutritional Information
Calories: 300 kcal | Carbohydrates: 14 g | Protein: 20 g | Fat: 18 g
