Fried Chicken Wings

Preparation info

  • Difficulty


  • Serves


    as an appetizer or first course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 15 large chicken wings, prepared for stuffing (see above)



  • 15 slivers Smithfield ham
  • 15 leaves Chinese parsley or small spinach shreds or scallion slivers


  • 2 eggs, beaten
  • 1 teaspoon baking powder
  • 4 tablespoons cornstarch or water chestnut powder
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • 4 cups peanut oil for deep-frying


  • Deep-frying
  • The wings may be boned and marinated up to a day in advance, then stuffed and fried just before serving.
  • Suggested Beverage: Rosé wine or beer
  • Marinate the prepared wings at least 2 hours, then stuff the cavities with the ham and Chinese parsley.

  1. Arrange the drumettes around the stuffed wings for an elegant presentation.

  2. Using chopsticks, dip the stuffed wings into the batter and fry them in hot oil (375 degrees) for 3 to 4 minutes.

  3. The hot oil seals them immediately, holding the stuffing inside. Remove the wings when they are nicely browned.

  4. The drumettes need be dipped only at the meat end. The bone end can remain uncoated with batter. Deep-fry them 3 to 4 minutes.