Crispy Fried Chicken Wings with Aromatic Herb Marinade

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If you love crispy fried chicken, this version is definitely worth trying. What makes these fried chicken wings special is the way they are prepared before frying.

Instead of marinating the chicken directly in a thick sauce or seasoning mixture, the wings are soaked overnight in an aromatic marinade made by simmering fresh herbs, spices, and seasonings. The marinade is first cooked and cooled, allowing all the flavors to infuse into the liquid before the chicken wings are added.

The next day, the wings are drained and dried thoroughly, then coated with egg and tapioca starch. The tapioca starch gives the chicken a light, wonderfully crispy crust, while double frying makes the skin even crunchier.

The result is fragrant, savory, juicy chicken wings with an irresistibly crispy coating. The calamansi adds a subtle citrusy note, while the garlic, coriander, cinnamon, star anise and dried chilies give the chicken a lovely depth of flavor.

Full written steps, tips, and exact measurements are below. Keep scrolling!


INGREDIENTS

Chicken

10 chicken wings

1 egg

Tapioca starch, as needed

1 tsp baking powder

Aromatic Marinade

1 stalk coriander leaves

3 calamansi, lightly squeezed

1 whole garlic bulb, cut into half

2 bay leaves

1 cinnamon stick

1 star anise

30g rock sugar

1 tbsp salt

2 tbsp light soy sauce

1 tbsp Shaoxing wine

3 dried chilies

1 tsp white pepper

METHOD

1. Prepare the aromatic marinade

Place all the marinade ingredients into a pot and bring them to a boil.

Once boiling, reduce the heat and simmer for another 10 minutes. This allows the herbs, spices, and seasonings to infuse into the liquid.

Remove from the heat and leave the marinade to cool completely.

Important: Do not put the chicken into the marinade while it is still hot.

2. Marinate the chicken overnight

Score the chicken wings with a few shallow cuts. This helps the marinade penetrate the meat more evenly.

Once the marinade has cooled completely, immerse the chicken wings in it. Cover and refrigerate overnight.

I recommend marinating the wings for at least 8 hours for the best flavour.

3. Drain and dry the chicken

The next day, remove the chicken wings from the marinade and drain well.

Pat the wings thoroughly dry with kitchen paper. This step is important because excess moisture can cause the oil to splatter and can prevent the coating from becoming properly crispy.

Leave the chicken at room temperature for about 1 hour before coating.

4. Coat the chicken

Beat the egg into the chicken wing. Coat each chicken wing lightly with egg, then transfer it to the tapioca starch mixed with 1 tsp baking powder. Toss until the wings are evenly coated.

Let the coated chicken wings stand for about 2 minutes before frying. This gives the coating a little time to adhere to the chicken.

5. Deep fry

Heat enough oil for deep frying over medium-high heat.

Carefully place the coated chicken wings into the hot oil and fry until golden brown, crispy and cooked through.

Do not overcrowd the pan. Fry in batches if necessary, so the oil temperature remains steady.

6. Double fry for extra crispiness 

For an even crispier coating, remove the chicken wings once they are cooked and golden brown. Let them rest for a few minutes. 

Increase the oil temperature slightly, then return the wings to the hot oil and fry for another short time until deeply golden and extra crispy. 

Drain on a wire rack or paper towel before serving. 

Tips for Crispy Fried Chicken Wings 

1. Cool the marinade completely before adding the chicken. 

Never marinate the chicken in a hot marinade. Allow it to cool to room temperature first. 

2. Score the chicken wings. 

A few shallow cuts help the aromatic marinade penetrate deeper into the meat. 

3. Don't skip the drying step. 

After overnight marinating, drain the wings well and pat them dry. The drier the surface, the better the coating will stick and crisp up. 

4. Don't use too many eggs. 

A light coating of egg is enough. Too many eggs can make the starch coating heavy and less crispy. 

5. Tapioca starch is the key to the crispy coating. 

It gives the chicken a light, crisp texture that is different from a flour-based coating. 

6. Let the coated chicken rest briefly. 

Allowing the coated wings to stand for about 2 minutes helps the starch adhere better before frying. 

7. Maintain the oil temperature. 

If the oil is too cool, the chicken can become greasy. If it is too hot, the outside may brown before the chicken is fully cooked. 

8. Fry in batches. 

Overcrowding the pot lowers the oil temperature and can result in less crispy chicken. 

9. Double fry for extra crunch. 

If you love really crispy fried chicken, don't skip the second fried. The short second frying gives the coating an extra crunchy texture. 

10. Drain on a wire rack if possible. 

A wire rack allows excess oil to drip away while keeping the bottom of the chicken crisp. If you place the chicken directly on paper towels, the bottom can sometimes become slightly soggy from trapped steam. 

How to Serve 

These crispy chicken wings are delicious straight from the fryer while they're still hot and crunchy. 

Serve them as an appetizer, party snack or alongside steamed rice for a simple meal. They are also delicious with your favorite chili sauce or a squeeze of fresh calamansi. 

Why I Love This Recipe 

What I love most about these fried chicken wings is that the flavor doesn't just come from the crispy coating. The overnight aromatic marinade gives the chicken time to absorb all those wonderful flavors from the garlic, coriander, calamansi, spices and seasonings. 

And when that fragrant, juicy chicken is wrapped in a thin, crispy tapioca starch coating, it is hard to stop at just one! 

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