PUFFED CHICKEN WINGS (Light & Crispy Tempura-Style Wings)

Description

These Puffed Chicken Wings are marinated in a flavorful blend of garlic, ginger, sesame oil, and dry sherry, then coated in a light batter and fried until golden and airy. The result is a delicate, crispy exterior with juicy, flavorful chicken inside – perfect as an appetizer, party snack, or game-day favorite.

Flavor Profile

Crispy, savory, lightly nutty, aromatic, Asian-inspired

Equipment Needed

Mixing bowls

Whisk

Deep fryer or large heavy pot

Deep-fry thermometer

Tongs

Paper towel-lined tray

Measuring cups and spoons

Serving platter

Ingredients

Wings

12 chicken wings, separated

Marinade

1 teaspoon garlic, minced

1 teaspoon fresh ginger root, minced

½ cup dry sherry

2 tablespoons sesame oil

Batter

½ cup cornstarch

½ cup all-purpose flour

¼ teaspoon baking powder

1 egg, lightly beaten

½ cup milk

For Frying

Vegetable oil

Instructions

Prepare the Marinade

1. Separate the chicken wings into flats and drumettes and remove the tips.
2. In a medium bowl, combine the garlic, ginger, dry sherry, and sesame oil.
3. Add the chicken wings and toss to coat thoroughly.
4. Cover and refrigerate for at least 1 hour.

Prepare the Batter

5. In a mixing bowl, whisk together the cornstarch, flour, and baking powder.
6. Add the beaten egg and milk.
7. Whisk until a smooth batter forms.

Fry the Wings

8. Remove the wings from the marinade and pat dry with paper towels.
9. Heat vegetable oil to 350°F (177°C).
10. Dip each wing into the batter, allowing any excess to drip off.
11. Carefully place several wings into the hot oil without overcrowding.
12. Fry for 3 to 4 minutes, or until golden brown, crisp, and fully cooked.
13. Continue frying in batches as needed.
14. Transfer to paper towels to drain.
15. Serve immediately while hot and crisp.

Recipe Notes

Heat Adjustment Suggestions

Add ¼ teaspoon white pepper or cayenne pepper to the batter.

Serve with a spicy dipping sauce for extra heat.

Mix a teaspoon of chili garlic sauce into the marinade for a bolder flavor.

Make-Ahead Tips

The wings may marinate overnight for deeper flavor.

The batter should be prepared immediately before frying for the lightest texture.

Serving Suggestions

Serve with sweet chili sauce, soy-ginger dipping sauce, spicy mustard, or sesame dipping sauce.

Pair with fried rice, Asian slaw, or steamed vegetables.

Excellent for parties, appetizers, game days, and Asian-inspired menus.

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Tiffany

PUFFED CHICKEN WINGS (Light & Crispy Tempura-Style Wings)

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These Puffed Chicken Wings are marinated in a flavorful blend of garlic, ginger, sesame oil, and dry sherry, then coated in a light batter and fried until golden and airy. The result is a delicate, crispy exterior with juicy, flavorful chicken inside—perfect as an appetizer, party snack, or game-day favorite.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Japanese

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Wings

• 12 chicken wings separated

Marinade

• 1 teaspoon garlic minced
• 1 teaspoon fresh ginger root minced
• ½ cup dry sherry
• 2 tablespoons sesame oil

Batter

• ½ cup cornstarch
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• 1 egg lightly beaten
• ½ cup milk
• For Frying
• Vegetable oil

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Equipment

• Mixing Bowls
• Whisk
• Deep fryer or large heavy pot
• Deep-fry thermometer
• Tongs
• Paper towel-lined tray
• Measuring cups and spoons
• Serving platter

Method

 

Prepare the Marinade

1. Separate the chicken wings into flats and drumettes and remove the tips.
2. In a medium bowl, combine the garlic, ginger, dry sherry, and sesame oil.
3. Add the chicken wings and toss to coat thoroughly.
4. Cover and refrigerate for at least 1 hour.

Prepare the Batter

1. In a mixing bowl, whisk together the cornstarch, flour, and baking powder.
2. Add the beaten egg and milk.
3. Whisk until a smooth batter forms.

Fry the Wings

1. Remove the wings from the marinade and pat dry with paper towels.
2. Heat vegetable oil to 350°F (177°C).
3. Dip each wing into the batter, allowing any excess to drip off.
4. Carefully place several wings into the hot oil without overcrowding.
5. Fry for 3 to 4 minutes, or until golden brown, crisp, and fully cooked.
6. Continue frying in batches as needed.

Transfer to paper towels to drain.

1. Serve immediately while hot and crisp.

Nutrition

Calories: 560kcalCarbohydrates: 29gProtein: 31gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 156mgSodium: 162mgPotassium: 329mgFiber: 1gSugar: 2gVitamin A: 321IUVitamin C: 1mgCalcium: 82mgIron: 2mg

Notes

Heat Adjustment Suggestions

Add ¼ teaspoon white pepper or cayenne pepper to the batter.
Serve with a spicy dipping sauce for extra heat.
Mix a teaspoon of chili garlic sauce into the marinade for a bolder flavor.

Make-Ahead Tips

The wings may marinate overnight for deeper flavor.
The batter should be prepared immediately before frying for the lightest texture.

Serving Suggestions

Serve with sweet chili sauce, soy-ginger dipping sauce, spicy mustard, or sesame dipping sauce.
Pair with fried rice, Asian slaw, or steamed vegetables.
Excellent for parties, appetizers, game days, and Asian-inspired menus.

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Inspired By

Inspired by Asian-style battered and fried chicken recipes that emphasize crisp textures and aromatic marinades.

Source: Just One Cookbook

Nutrition Information

Estimated per serving (based on 4 servings)

Calories: 315

Protein: 19 g

Carbohydrates: 15 g

Fat: 18 g

Saturated Fat: 4 g

Cholesterol: 85 mg

Sodium: 210 mg

Fiber: 0 g

Sugar: 2 g

Prep Time: 15 minutes

Marinate Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Yield: 12 chicken wings Difficulty: Easy