San Tung Chicken Wings Recipe | The Best Tasting Chicken Wings

As far as copycat recipes go, there are only a few that could match this San Tung chicken wings recipe in flair and flavor. If you’re looking for a savory, spicy, and flavorful dish, cancel your plans for the day and head to the kitchen.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• San Tung Chicken Wings Recipe
• Comments

Ingredients

1. The chicken

• Chicken wings — 1 pound, skinless.
• Cooking oil — ¾ cup.
• Cornstarch — 2 cups.
• Salt and pepper — to taste.

2. The sauce

• Soy sauce — 2 ½ tbsp.
• Garlic — 1 tbsp., minced.
• Honey — ½ cup.
• Water — ¼ cup.
• Olive oil — ½ tbsp.
• Onion — 1 pc., finely chopped.
• Rice vinegar — 1 tbsp.
• Salt and pepper — to taste.
• Red chili peppers — 1 tbsp., crushed.

Instructions

1. Gently wash and clean the chicken wings and drain them.

2. Season the chicken wings with salt and pepper.

3. Mix half of the cornstarch with water in a mixing bowl. Stir well.

4. To coat the chicken wings, drip each piece first into the batter, and then into the other half of the cornstarch.

5. Heat some oil in a skillet and transfer the chicken wings to it, piece by piece.

6. Fry, flipping the pieces occasionally to make sure both sides are evenly cooked.

7. Remove from the heat.

8. Heat some oil in another skillet, and add all the sauce ingredients. Stir well.

9. Once the mixture reaches the desired consistency, remove it from the heat.

10. Pour the sauce over the chicken wings.

Substitutions

• Cooking oil — Olive oil is good enough, but you can also opt for other alternatives such as canola oil, avocado oil, or coconut oil. Just make sure that you choose an oil with a high smoke point. We don’t want those free radicals to wreak havoc.

• Cornstarch — This one works as a binder, an absolute must for coating. The ideal substitute would probably be potato starch, with a 1/1 ratio. Other alternatives include different flours such as all-purpose, tapioca, and rice.

• Soy sauce — Any Asian recipe just has to have soy sauce, and this San Tung chicken wings recipe is no exception. Worcestershire sauce is a good substitute for soy sauce, with some added flair and flavor. If it is too savory and you’re looking for an authentic Asian dish, you might be better off with fish sauce, Tamari, or miso.

• Honey — Honey works as a sweetener, but it might be too much for some. This San Tung chicken wings recipe is fine enough without all that sweetness, so feel free to opt for brown sugar or maple syrup.

• Rice vinegar — Similar to soy sauce, vinegar is another essential ingredient in Asian fusion. Apple cider vinegar is a good alternative, with a mild flavor similar to rice vinegar. White wine vinegar or balsamic vinegar would be fine too.

Variations

• Five-spice powder — If you want to make the recipe more authentic, we could start with the spices, namely five-spice powder. There are five spices in this powder. Whole cloves and cinnamon sticks should be easy to find, and you’ll also need anise seeds, fennel seeds, and peppercorns. Gather all five and grind until smooth. Your chicken wings will be elevated to a whole new level.

Equipment

• Mixing bowl.

• Measuring spoons and cups.

• 2 skillets.

Storage

• Store leftovers in an airtight container in your refrigerator, and it should last 3-4 days.

Tips

• Don’t overcook — Keep a constant eye on the skillet as you’re cooking the chicken wings and the sauce.

• Too savory? — Not everyone prefers their San Tung chicken wings strong, flavorful, and savory. The combination of soy sauce and vinegar might be too overwhelming. If that’s the case with you, feel free to reduce the amount of the two.