How to make ‘Mom’s chicken wings’ fried in soy sauce – an easy recipe
- Although it takes some time to do the frying, this dish couldn’t be simpler
- The trick is to double-dip the wings in the coating mixture
My brothers and I call these “Mom’s chicken wings” because we loved them when we were growing up. Because the wings are fried, my mother didn’t cook them often, so they were considered a treat. She served the wings on a bed of shredded iceberg lettuce, which then became flavoured with the soy-sauce coating, so we enjoyed eating that, too.
Fried soy sauce chicken wings
Although it takes time to fry these wings, the dish couldn’t be easier. There’s no need to marinate the meat or season the coating; you just dredge the wings in the cornstarch, fry them until cooked, then dip them in the soy sauce mixture, so they are completely coated.
I double-dip the wings – once soon after they have been fried, while they are still hot, then again just before baking them. Baking not only heats the wings, it also crisps up the coating. Frying the wings and coating them the first time in the sauce can be done in advance, while the baking should be done just before serving them.
If you think the wings are going to be too salty because of the soy sauce mixture, you are wrong. They make a great party snack but are probably easier to eat as finger food if you use just the drumette portions. The leftover wings are delicious cold or at room temperature.
18-20 large chicken wings (or 36 to 40 chicken drumettes), thawed, if frozen
100 grams cornstarch, or as necessary