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Citrus-Soy Chicken Wings

From Katie and Leeann Chin
/ Source: TODAY


  • 2 lb. chicken wings
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 1 tsp. finely chopped fresh ginger
  • 1 egg white
  • 1/4 cup cornstarch
  • 3/4 cup sake
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/2 tsp. chili powder
  • Corn oil
  • 2 tsp. minced garlic

Cut each chicken wing at joints to make 3 pieces; discard tip or reserve for making chicken broth. Combine, the salt, pepper, ginger, egg white and cornstarch in a large mixing bowl. Add chicken wings and marinate for 20 minutes, covered in refrigerator.

Heat sake, orange juice, lemon juice, soy sauce, sugar and chili powder to boiling in a 2-quart saucepan. Reduce to medium heat and cook for 15 minutes. Stir occasionally until sauce is reduced to 1 1/4 cup. Turn off heat and set aside.

Heat corn oil (2 inches) in wok or deep edged frying pan to 350. Place drumett pieces in oil and deep fry for one minute turning a couple of times. Add remaining wing pieces and cook for an additional 4 minutes, turning 3-4 times or until golden brown. Remove from oil and drain on paper towels.

Heat a wok or frying pan on medium heat until hot. Add 1 tbsp. corn oil, the garlic and sauce mixture. Stir and cook until sauce begins to bubble. Add chicken wings and stir and cook with sauce mixture until wings are well coated. Serve immediately.