Peking Wings (8) Recipe

Pat and Season

Pat the 8 chicken wing pieces very dry with paper towels. Trim any excess tips if present. Lightly season all sides with 1 tsp kosher salt and 1/2 tsp ground white pepper. Let sit 10–15 minutes at room temperature while you prepare the marinade and coating.

Make Marinade

In a medium bowl combine 3 tbsp hoisin sauce, 1 tbsp light soy sauce, 1 tbsp shaoxing wine, 1/2 tbsp dark soy sauce, 1 tbsp maltose or honey, 1/2 tsp sesame oil, 1 tsp granulated sugar, 1 grated garlic clove, 1 tsp grated ginger and 1/2 tsp five-spice powder. Whisk until smooth and slightly glossy. Taste and adjust sweetness or saltiness—marinade should be balanced, slightly sweet and savory.

Marinate Wings

Reserve 2 tbsp of the marinade in a small bowl (this will be used as a glaze near the end). Place the wings in a shallow dish or resealable bag and pour the remaining marinade over them. Toss to coat thoroughly. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours. If refrigerated, bring to room temperature for 20–30 minutes before cooking.

Coating

In a shallow bowl combine 1/2 cup cornstarch, 1/4 cup all-purpose flour and 1/2 tsp baking powder. Mix well. Dredge each marinated wing in the dry mixture, pressing lightly so a thin, even coating adheres. Shake off excess and place on a wire rack for 5–10 minutes to let the coating set.

Heat Oil

Pour about 1 cup (or enough for shallow frying about 1–1.5 inches deep) of neutral oil into a heavy skillet or wok. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of coating sizzles and rises immediately.

Fry Wings

Fry the wings in a single layer in two batches to avoid overcrowding. Cook 4–5 minutes per side (about 8–10 minutes per batch) until golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as necessary to keep the oil at ~325–350°F and prevent burning. Transfer fried wings to a clean wire rack set over a sheet pan or paper towels to drain.

Double-Fry (optional for extra-crisp)

If you want an extra-crisp skin, let the first-fried wings rest for 5 minutes, then briefly re-fry at 375°F (190°C) for 1–2 minutes until extremely crisp. Drain again.

Glaze

Warm the reserved 2 tbsp marinade in a small saucepan over low heat for 1 minute to dissolve any sugar, or microwave for 15–20 seconds. Brush the warm glaze evenly over the hot fried wings so they develop a shiny, sticky coating. Turn and coat both sides lightly—do not drown them in glaze; you want a thin lacquered finish typical of Peking-style wings.

Garnish

Sprinkle 1 tsp toasted sesame seeds and 2 tbsp sliced scallions over the glazed wings. Serve immediately with lime wedges if desired.