🤤 Chicken Wings: The Chinese Restaurant Way! (椒鹽雞翼)

Summary by Krater

A son learns to make salt and pepper chicken wings from his dad, following traditional preparation steps like washing the meat, knife scoring, marinating, and double-frying, and then has his family grade his cooking.

From the video

Answers: How do you make Chinese salt and pepper chicken wings?

• Salt and pepper chicken wings
• Traditional Chinese frying technique
• Double-frying chicken wings
• Knife scoring for flavor absorption
• Washing meat to remove myoglobin

Ingredients

• chicken wings
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp white pepper powder
• 1/2 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp cooking wine
• green onions
• shallots
• garlic
• chilis
• sweet peppers
• 3 tbsp cornstarch
• 3 tbsp flour
• oil

What it concludes

• Washing chicken wings with clean water removes excess myoglobin in the meat for a more tender final product.
• Dry wings soak up flavor faster and fry more crisply.
• Scoring the back of the flat chicken wings makes it easier and safer to cut and helps the flavor penetrate better.
• Double-frying chicken wings helps make the crust crispier and keeps the juices inside.
• A 50/50 mix of cornstarch and flour provides a good balance for coating the chicken.
• Keeping frying oil at around 300 F (149 C) prevents the crust from burning before the inside cooks.