I learned this super easy yet super delish dish of fried chicken wings from my Aunt years ago. And I often make it whenever there is a lot of people coming over for lunch because I only have to undergo 4 steps making this from start to finish- dredge, fry, make sauce, and combine chicken and sauce. And every time I serve this, I see people licking their fingers and their plates piled with tiny chicken bones… Always a good sign that my wings have indeed spread and conquered! 🙂
- 2 pounds chicken wings
- 1 teaspoon coarse salt
- 1 teaspoon cracked black pepper
- 1 cup all-purpose flour (for dredging)
- 3 cups canola oil (for deep-frying)
- 1/2 cup toasted sesame seeds *
- 1/2 cup green onions, finely sliced
- 1 red chili (optional), deseeded and finely chopped
- 1/2 cup brown sugar
- 1/2 dark soy sauce
- 1/2 cup water
- 4 tablespoons toasted sesame oil
- Split and cut the wings in half. Put chicken wings in a large bowl and season with salt and pepper.
- To easily dredge the wings, get a ziploc bag and put flour. Place the chicken wings inside the bag with the flour and just shake. Pour out the dredged wings into a colander or sieve to shake off excess flour. In a medium sized sauce pan, heat the oil over medium-high heat, when oil is hot enough and ready, fry chicken wings in batches (never over-crowd the pan so that oil temperature won’t drop and also to insure even browning). When all wings are fried, set aside.
For the Sauce
- *To toast sesame seeds, put the sesame seeds into a dry skillet. Place skillet over medium heat. Occasionally stir or toss the sesame seeds to insure even browning. When seeds turned light-golden brown and are fragrant, take away from heat and set aside.
- Combine all sauce ingredients in a bowl, making sure that the brown sugar is completely dissolved into the mixture.
- Set aside half of the sauce (as extra dipping sauce on the side). And pour the other half over the fried chicken wings. Toss until chicken wings are completely coated with the sauce. Transfer onto a serving platter and sprinkle with additional toasted sesame seeds and sliced green onions. Serve with steamed rice.
Makes 6-8 servings.