Joyce's Open Kitchen, literally

Deep-fried chicken wings / mid-joints


For years, I never dabbled in deep-fried food as I always found preparation too messy (all that hot oil splatters) & painful (all that hot oil splattered onto me). Moreover, the few times that I tried deep-frying of sorts, I always ended up with limpy, oil-soaked, disgusting looking & tasting end products. Until I chanced upon this. It’s looked simple enough, and I thought if it becomes a hit with the children, it will be a nice refreshing addition to the limited repertoire of dishes we have to go with rice or porridge.

The recipe is really for making lemon chicken cutlet. But you know what? Like the author of the blog, I had the sauce at the side instead of drizzling on top of the cutlets.  Verdict was: the children & husband loved the crunch & crispness of the chicken but hated the sauce. As
well as the dullness of chicken breast. On second try, I used the same marinade (changed a bit of the proportions of sauces) & coating for chicken wings / mid-joint and have never looked back since.

If you are looking for crunchy, crispy chicken wings (think crispy KFC chicken) without the heat & overwhelming spices, I think you may just adore this.



10 3-jointed fresh chicken wings or 20 mid-joints, washed, cleaned & pat dry

Oil, for deep-frying


For the marinade:

1 & 1/2 tbsp light soya sauce

1 tbsp sesame oil

2 tbsp corn flour

1 tbsp chinese wine


For the coating:

1/4 cup (or 4 tbsp) plain flour

1/4 cup (or 4 tbsp) corn flour

1 tsp baking soda

1 egg, beaten


  1. Mix all the ingredients for the marinade together in a bowl and then pour over the chicken wings. Ensure that the chicken wings are all coated with the marinade. Set aside for 30 minutes or longer (even overnight) if you wish to. I usually does this in a ziplock bag which I will freeze / refrigerate in bulk which I will take out in portions to use when I wish to.
  2. With the exception of the beaten egg, mix the rest of the coating ingredients in a shallow plate & set aside.
  3. When it’s time to cook, remove chicken wings from marinade. Dip each piece into the beaten egg, then dip it into the coating mix, ensure that it is well-coated but not excessive.
  4. Heat oil medium-high heat in saucepan / pot, enough for deep-frying. When the oil starts to do tiny swirls or starts to smoke, reduce heat to medium low. Gently put in chicken wings one by one. Deep-fry till golden brown. Depending on individual stove, the flame control may vary. If you find that your chicken wings turn golden brown so quickly that it becomes uneven from golden to darkish brown, lower flame. On the other hand, adjust flame upwards if chicken wings take too long to cook. One sign to look out for will be too little bubbling of oil which suggests that oil is not hot enough.
  5. Remove chicken from pan and place in plate layered with paper kitchen towel to absorb excess oil. Serve.