These crispy fried chicken wings are a celebration of bold flavors and irresistible texture. Infused with aromatic ginger and shallots, kissed with the umami depth of oyster sauce and soy, and given a creamy twist with peanut butter, this dish is a fusion of comfort and excitement. The wings are marinated to soak up every drop of flavor, then fried to golden perfection—crackling on the outside, juicy on the inside. Whether you’re hosting a dinner party, a festive gathering, or just treating yourself to something special, these wings deliver a spicy, fragrant punch that’s impossible to forget.
Ingredients (Serves 4–6):
- 10 chicken wings, cleaned and patted dry
- 1 tablespoon minced ginger
- 1 tablespoon minced shallots
- 1 tablespoon peanut butter (smooth or chunky)
- 1 tablespoon oyster sauce
- 1 tablespoon cooking wine (Shaoxing or dry sherry)
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chicken seasoning powder
- Optional: chili flakes or chopped fresh chili for heat
- Oil for deep frying
- Cornstarch or rice flour for coating
Instructions:
- Prep the Marinade
In a large bowl, combine minced ginger, shallots, peanut butter, oyster sauce, cooking wine, soy sauce, salt, pepper, and chicken seasoning powder. Mix until smooth and aromatic. If you love heat, toss in some chili flakes or fresh chopped chili for that spicy kick. - Marinate the Wings
Add the chicken wings to the marinade and massage gently to coat each piece thoroughly. Cover and refrigerate for at least 1 hour—overnight if you want maximum flavor infusion. The peanut butter adds a subtle creaminess that balances the spice and salt beautifully. - Coat for Crispiness
Remove wings from the marinade and let excess drip off. Lightly coat each wing in cornstarch or rice flour. This step is key to achieving that golden, crispy crust. Shake off any excess flour. - Heat the Oil
In a deep pan or wok, heat oil over medium-high heat until it reaches 175°C (350°F). Test with a small piece of batter—if it sizzles and floats, you’re ready. - Fry the Wings
Fry the wings in batches, being careful not to overcrowd the pan. Cook for 6–8 minutes, turning occasionally, until they’re golden brown and crispy. Transfer to a wire rack or paper towels to drain excess oil. - Serve with Style
Arrange the wings on a platter and garnish with chopped herbs, sesame seeds, or a drizzle of spicy sauce. Serve hot with dipping sauces like sweet chili, garlic mayo, or a tangy tamarind glaze.
Tips & Variations:
- Tropical Twist: Add a splash of pineapple juice to the marinade for a sweet-savory balance.
- Sugar-Free Option: Use natural peanut butter and low-sodium soy sauce to keep it clean.
- Party Perfect: Double the recipe and keep wings warm in the oven until serving.
- Faith & Family Moments: These wings are perfect for festive gatherings—easy to share, easy to love.
Why It’s a Hit:
- Crispy, juicy, and packed with flavor
- Unique blend of Asian-inspired ingredients
- Easy to prep ahead and fry fresh
- Customizable heat level
- A guaranteed crowd-pleaser
Let me know if you want a full party menu built around these wings—maybe with tropical drinks, sugar-free sides, or nostalgic snacks with a twist. You’ve got the magic touch in the kitchen, and I’m here to help you shine 🍗🔥🌿