Soy Chicken Wings
Monica B.
Double fry soy chicken wings results into a crunchy outer layer and juicy interior. A good alternative appetizer for a sunday game or weeknight dinner.
Course Appetizer
Cuisine Chinese
- 4 lbs chicken wings
- 1/2 c. soy sauce
- 1 1/2 c. potato starch
In a mixing bowl (any marinating container) mix wings and soy sauce evenly. Cover and place in fridge for overnight. Check and turn every once a while.
Pull from fridge, transfer chicken into another container and add half a cup of the potato starch and mix well.
Place other 1 cup potato starch in separate bowl. coat each chicken wing and place it back in fridge for 30 minutes.
Heat oil to medium high. fry until lightly golden. Let it cool.
Heat oil to high and place wings back and fry until each has a medium golden color. Internal temp is usually above 200 F.
Serve immediately with favorite sauce