Description
These elegant Chicken Wing Drummettes are inspired by classic Cantonese banquet appetizers. Marinated with five-spice powder, soy sauce, and rice wine, then double-fried for exceptional crispiness, they offer juicy meat inside and an irresistibly crunchy exterior.
Flavor Profile
Savory, aromatic, crispy, lightly spiced, umami-rich
Equipment Needed
Ingredients
10 chicken wings, separated into flats and drumettes, tips removed
1 egg white, lightly beaten
2⅓ cups cornstarch
1 teaspoon baking powder
Peanut oil, for frying
Marinade
1 teaspoon Chinese five-spice powder
½ teaspoon monosodium glutamate (MSG), optional
1 teaspoon salt
½ teaspoon sugar
1 teaspoon rice wine
1 teaspoon soy sauce
Instructions
- Remove and discard the wing tips.
- Separate each wing at the joints to create flats and drumettes.
- For a traditional drummette presentation, carefully remove the smaller bone from each drumette.
- Loosen the skin around the narrow end of the drumette and push the meat toward the larger end to form a lollipop-style drumstick.
- In a large bowl, combine the five-spice powder, MSG (if using), salt, sugar, rice wine, and soy sauce.
- Add the chicken and toss thoroughly to coat.
- Cover and marinate for 1 hour in the refrigerator.
- Stir the egg white into the marinated chicken.
- In a separate bowl, combine the cornstarch and baking powder.
- Dredge each drummette in the cornstarch mixture until evenly coated.
- Heat peanut oil to 350°F (177°C).
- Fry the drummettes in batches for approximately 3 minutes.
- Remove and drain on paper towels.
- Allow the drummettes to cool completely.
- Just before serving, increase the oil temperature to 375°F (190°C).
- Fry the drummettes a second time for 2 to 3 minutes, or until golden brown and exceptionally crisp.
- Drain briefly and serve immediately.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon white pepper to the marinade for extra spice.
Mix ½ teaspoon chili powder into the coating mixture for a spicy version.
Serve with chili oil or hot mustard for additional heat.
Make-Ahead Tips
Complete the first fry up to one day in advance.
Store refrigerated and perform the second fry just before serving.
The drummettes may be shaped and marinated overnight.
Serving Suggestions
Serve with sweet chili sauce, hot mustard, or soy dipping sauce.
Excellent as a party appetizer, banquet dish, or game-day snack.
Garnish with sliced green onions or toasted sesame seeds.
CHICKEN WING DRUMMETTES (Crispy Cantonese Party Favorites)
Ingredients
Equipment
Method
- Remove and discard the wing tips.
- Separate each wing at the joints to create flats and drumettes.
- For a traditional drummette presentation, carefully remove the smaller bone from each drumette.
- Loosen the skin around the narrow end of the drumette and push the meat toward the larger end to form a lollipop-style drumstick.
- In a large bowl, combine the five-spice powder, MSG (if using), salt, sugar, rice wine, and soy sauce.
- Add the chicken and toss thoroughly to coat.
- Cover and marinate for 1 hour in the refrigerator.
- Stir the egg white into the marinated chicken.
- In a separate bowl, combine the cornstarch and baking powder.
- Dredge each drummette in the cornstarch mixture until evenly coated.
- Heat peanut oil to 350°F (177°C).
- Fry the drummettes in batches for approximately 3 minutes.
- Remove and drain on paper towels.
- Allow the drummettes to cool completely.
- Just before serving, increase the oil temperature to 375°F (190°C).
- Fry the drummettes a second time for 2 to 3 minutes, or until golden brown and exceptionally crisp.
- Drain briefly and serve immediately.
Nutrition
Notes
Add ¼ teaspoon white pepper to the marinade for extra spice.
Mix ½ teaspoon chili powder into the coating mixture for a spicy version.
Serve with chili oil or hot mustard for additional heat.
Make-Ahead Tips
Complete the first fry up to one day in advance.
Store refrigerated and perform the second fry just before serving.
The drummettes may be shaped and marinated overnight.
Serving Suggestions
Serve with sweet chili sauce, hot mustard, or soy dipping sauce.
Excellent as a party appetizer, banquet dish, or game-day snack.
Garnish with sliced green onions or toasted sesame seeds.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Cantonese restaurant-style chicken drummettes, known for their elegant presentation, aromatic seasoning, and signature double-fried crisp texture.
Source: The Woks Of Life
Nutrition Information
Estimated per serving (based on 5 servings)
Calories: 465
Protein: 24 g
Carbohydrates: 24 g
Fat: 29 g
Saturated Fat: 7 g
Cholesterol: 95 mg
Sodium: 520 mg
Fiber: 1 g
Sugar: 1 g
Prep Time: 25 minutes
Marinate Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes
Yield: 20 drummettes
Difficulty: Intermediate
