Peking Chicken Wing Bucket Recipe

Prepare wings

If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock. Pat wings very dry with paper towels; dryness helps get a crispy finish.

In a large bowl combine Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, egg white, salt, and white pepper. Whisk to combine.

Add wings to the marinade and toss to coat thoroughly. Cover and refrigerate for 1–2 hours (up to 4 hours). Do not marinate more than 6 hours to avoid meat texture changes from the egg white.

After marinating, remove wings and let excess marinade drip off. In a shallow bowl combine cornstarch, all-purpose flour, and baking powder. Dredge each wing lightly so it is evenly coated; shake off excess. Set wings on a wire rack for 10–15 minutes to form a slight skin.

Pour neutral oil into a heavy-bottomed pot or deep fryer and heat to 325°F (163°C). Use a thermometer to maintain temperature.

Fry wings in small batches (do not crowd) for 6–8 minutes until cooked through and pale golden. Remove to a wire rack or paper towel-lined tray to drain and rest for 5 minutes. The goal is to cook through gently before crisping.

Increase oil temperature to 375°F (190°C). Fry wings again in small batches for 2–3 minutes until deep golden-brown and very crisp. Remove and drain on a rack or paper towels. Keep warm in a low oven (200°F/95°C) if needed while finishing sauce.

In a small saucepan over medium heat add 1 tablespoon oil, then sauté minced garlic and ginger for about 30 seconds until fragrant, taking care not to brown.

Add hoisin, chili bean paste (or Sriracha), maltose (or honey), dark soy, and rice vinegar. Stir to combine and add 3 tablespoons water to loosen.

Bring sauce to a gentle simmer and taste for balance: it should be sweet-savory with a mild tang. If too thick, add a little more water (1 tsp at a time).

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir slurry into simmering sauce and cook 30–60 seconds until glossy and slightly thickened. Remove from heat.

Place fried wings in a large mixing bowl while the sauce is warm but not scalding. Pour the warm Peking-style glaze over the wings — start with half the sauce and gently toss with tongs to coat evenly; add more sauce if desired for a light glossy glaze. Toss quickly so the coating adheres but wings remain crisp.

Transfer glazed wings to a serving bucket or platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Add pickled cucumber or cucumber ribbons on the side to cut the richness.

Serve immediately while hot and crisp. Provide extra sauce on the side if desired.