Twice-fried Crispy Chicken Wings with Jing Du Sauce
Ultra crispy chicken wings are coated in sweet, tangy, smoky easy homemade Jing Du style sauce will guarantee you can't stop licking those fingers.
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken wings (trim the joint ends)
- 1 cup cornstarch
- Cooking oil (for deep frying)
- 1 tsp dark soy sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 3 Tbsp ketchup
- 1 Tbsp Chinese black vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp sugar
- 2 Tbsp plum sauce
- 3 Tbsp water (or more if you want the sauce thinner)
- 1 stalk green onion (finely chopped)
Instructions
- 1
Marinade the chicken wings with marinade ingredients for at least 1 hour or overnight if you have the time
- 2
Combine all ingredients for Jing Du sauce in a bowl and set aside
- 3
Preheat about 2-inch of cooking oil in a deep pot over medium heat. If you have deep fry thermometer, it should read about 300 F
- 4
Coat the chicken wings in the cornstarch evenly
- 5
Fry over medium heat for about 8-10 minutes until pale brown. Don't overcrowd the fryer and fry in batches
- 6
Remove the fried wings to an absorbent paper towel or set up a rack over a baking sheet to place the chicken to let excess oil drip. Let them cool down while you cook the sauce
- 7
Pour the Jing Du sauce into a wok/skillet
- 8
Bring to a boil and then lower to let it simmer until sugar dissolves
- 9
The sauce thickens slightly
- 10
Bring the oil back to heat, a higher temperature this round, 375 F. Fry the chicken wings for the second time, about 5 minutes. The chicken wings will be golden brown and crispy this round
- 11
Remove to place on a cooling rack. Keep them warm in the oven until you are ready to toss them in a sauce
- 12
Toss the fried wings in Jing Du sauce to make sure they are coated. Garnish with chopped green onion and serve immediately