San Tung Wings Recipe
The San Tung Wings Recipe is a famous dish from San Francisco. These wings are crispy, sticky, and full of flavor. They taste sweet, spicy, and a little garlicky. If you like Asian-style chicken wings, you will love these.
Ingredients
- 2 pounds chicken wings
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups oil for frying
For the sauce:
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon red chili flakes
- 1 tablespoon sesame oil
- 1 tablespoon water
Instructions
Prepare the Wings
- Wash the chicken wings and dry them with paper towels. This helps them become crispy. Add salt and pepper and mix well.
Coat with Cornstarch
- Put cornstarch in a bowl. Roll each wing in it until coated well. Shake off extra cornstarch. This will make your wings very crispy.
Heat the Oil
- Pour oil into a deep pan and heat it. The oil should be hot but not smoking. Test it by dropping a little cornstarch — it should sizzle.
Fry the Wings
- Fry the wings in small groups for 8–10 minutes. Don’t fill the pan too much. When golden brown, take them out and place on paper towels to remove extra oil.
Make the Sauce
- In a saucepan, heat sesame oil. Add garlic and cook until golden. Add soy sauce, sugar, honey, vinegar, chili flakes, and water. Stir until the sauce becomes thick and sticky.
Coat the Wings
- Add the fried wings into the sauce. Mix well so every wing gets coated. Let them cook for 1–2 minutes so the sauce sticks.
Serve Hot
- Place the wings on a plate. Add sesame seeds or green onions if you like. Serve hot and enjoy.
Notes
- Dry the wings before coating.
- Use cornstarch, not flour.
- Don’t overcrowd the pan.
- Double fry for more crunch.
- Add sauce just before serving.