San Tung Chicken Wings Recipe
The San Tung Chicken Wings Recipe is a crowd favorite. It brings San Francisco's famous flavors into your kitchen. Learning how to make San Tung Chicken Wings is easy.
Equipment
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Large Wok
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Small Saucepan
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Metal Tongs
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Mixing Bowls
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Wire Cooling Rack
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Chef's Knife
Ingredients
- 2 lbs CHICKEN WINGS
- 1 cup CORNSTARCH
- 1/2 cup SOY SAUCE
- 1/4 cup HONEY
- 2 tbsp RICE VINEGAR
- 4 cloves GARLIC
- 1 tbsp GINGER
- 6 pieces DRIED RED PEPPERS
- 1 quart VEGETABLE OIL
Instructions
Step 1: Prep the Chicken
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Pat the wings dry with a paper towel. Moisture prevents the skin from becoming truly crispy. Toss the wings in a bowl with cornstarch.
Step 2: Heat the Oil
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Fill your wok halfway with vegetable oil. Heat it until it reaches 350 degrees. Use a thermometer to check the heat level.
Step 3: First Fry
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Carefully drop the wings into the hot oil. Fry them for about eight minutes total. They should look pale gold and firm.
Step 4: Make the Glaze
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Combine soy sauce, honey, and vinegar in a pan. Add the minced garlic, ginger, and dried peppers. Simmer until the sauce becomes thick and bubbly.
Step 5: Second Fry
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Heat the oil back up to high heat. Fry the wings again for two minutes. This makes the skin extra crunchy and dark.
Step 6: Toss and Coat
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Place the hot wings into a large bowl. Pour the spicy honey glaze over the top. Toss quickly so every wing is fully coated.
Notes
- Always double-fry the wings for the best crunch.
- Make sure the oil stays at the right temperature.
- Use fresh garlic instead of powder for better flavor.
- Pat the chicken very dry before adding the starch.
- Do not crowd the wok while frying the wings.
- Add more honey if you prefer a sweeter wing.
- Use a thermometer to ensure the chicken is cooked.
- Garnish with green onions for a fresh, bright look.