Crispy Orange Chicken Wings
These Chinese-style orange chicken wings boast an incredibly crispy batter and are coated in a vibrant, tangy-sweet citrus sauce. They are perfect as an appetizer or a main dish, offering a delicious alternative to takeout.
Ingredients
- 2 lb chicken wings (drumettes and flats)
- 1/2 cup cornstarch for batter
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 cup cold sparkling water
- 1/2 tsp salt for batter
- 1/4 tsp black pepper for batter
- 1 cup fresh orange juice
- 2 tbsp orange zest
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 clove garlic minced
- 1 tsp grated ginger
- 1 tbsp cornstarch for sauce slurry
- 2 tbsp water for sauce slurry
- 3 cup vegetable oil for deep frying
Instructions
- Pat chicken wings very dry with paper towels. Season lightly with salt and pepper.
- In a large bowl, whisk together 1/2 cup cornstarch, all-purpose flour, baking soda, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually whisk in the cold sparkling water until a smooth batter forms. It should be thin enough to coat the wings.
- Heat vegetable oil in a large pot or deep fryer to 350-375°F (175-190°C).
- Dip each chicken wing into the batter, letting any excess drip off. Carefully place wings into the hot oil, frying in batches to avoid overcrowding. Fry for 8-10 minutes per batch, or until golden brown and cooked through. Remove wings and place on a wire rack to drain.
- While wings are frying, prepare the orange sauce. In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- In a small bowl, whisk together 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency.
- Once all wings are fried, transfer them to a large bowl. Pour the warm orange sauce over the crispy wings and toss gently to coat evenly. Serve immediately.
Notes
For extra flavor, marinate the chicken wings in a little soy sauce and ginger for 30 minutes before coating. Ensure your oil is at the correct temperature (350-375°F or 175-190°C) for optimal crispiness. Fry in batches to avoid overcrowding the pan and dropping the oil temperature. Adjust sauce sweetness or tanginess to your preference.