Salted Egg Chicken Wings With Corn Recipe

Prepare the wings

Pat chicken wings dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or reserve for stock.

Season wings evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss to coat and let rest 10 minutes at room temperature (or refrigerate up to 1 hour).

Prepare the dry mix: combine 1/2 cup cornstarch, 1/4 cup all-purpose flour and 1/2 tsp baking powder in a shallow bowl and mix well.

Whisk the egg with 3 tbsp cold water in a separate bowl to make a loose batter.

Heat 1 cup vegetable oil in a deep skillet or shallow pot over medium-high heat until it reaches 350°F (175°C) or a small cube of bread browns in ~30 seconds. Use enough oil to come about 1/2–1 inch up the sides so wings can crisp but not fully deep-fry in very deep oil.

Coat wings: working in batches of 4–6, dip each seasoned wing into the egg wash, then dredge thoroughly in the cornstarch/flour mix, pressing to adhere a light, even coating.

Fry wings in batches without overcrowding. Fry 6–8 minutes per batch, turning once, until golden-brown and cooked through (internal temperature 165°F/74°C). Adjust heat to maintain ~325–350°F. Remove to a wire rack or paper towel-lined tray to drain.

Prepare the salted egg yolks: if using whole salted eggs, carefully crack and separate; remove the yolks and discard whites. Steam yolks for 5 minutes over simmering water to firm slightly (or microwave in 15-second bursts until just set). Allow to cool slightly, then mash with a fork until crumbly.

In a separate skillet over medium-low heat, melt 3 tbsp unsalted butter with 1 tbsp vegetable oil (oil raises smoke point). Add minced shallot and 2 cloves minced garlic and sauté gently for 1–2 minutes until fragrant and translucent but not browned.

Add the mashed salted egg yolks to the skillet and stir into the butter mixture. Cook on low heat, stirring constantly, for 1–2 minutes to bloom the flavor and combine.

Stir in 1/2 cup drained sweet corn kernels and cook 1 minute more to heat through.

Pour in 1/4 cup evaporated milk (or light cream) and stir to create a smooth, slightly saucy consistency. If it seems too thick, add 1–2 tbsp water or more milk to reach desired coating texture.

Season the sauce with 1/2 tsp fish sauce (or light soy sauce), 1/4 tsp sugar and 1/4 tsp chili flakes if using. Taste and adjust: add a pinch more sugar or a drop more fish sauce to balance saltiness and sweetness. Keep heat low to prevent sauce from splitting.

If you prefer a smoother sauce, pulse the mixture briefly in a blender or use an immersion blender for 5–10 seconds, then return to the pan and warm gently.

Add the fried wings to the skillet and toss gently to coat them evenly with the salted-egg corn sauce. Cook together for 1 minute so sauce adheres, stirring to glaze each wing.

Transfer wings to a serving platter. Garnish with chopped cilantro or sliced spring onion (about 2 tbsp) and a light sprinkle of extra crushed salted yolk if you reserved any for texture.