Sesame Almond Chicken Wings

These chicken wings get a soy-ginger marinade, an egg white dip, and a multi-flour coating studded with ground almonds and sesame seeds before hitting the fryer. The result is a shatteringly crisp shell with a nutty, toasted flavor that standard breaded wings just don’t have.

The coating blend is what makes these special. Rice flour and cornstarch create that ultra-crisp, glass-like crunch you find in the best Chinese restaurant wings, while a touch of whole wheat flour adds just enough protein to help it brown deeply. Ground almonds and sesame seeds bake into the crust as it fries, releasing their oils and toasting at the same time.

Cutting each wing into three pieces and discarding the tips (save them for stock) gives you two meaty sections that cook evenly in the fryer. The smaller pieces also mean more surface area for that crunchy coating, which is really what you’re here for.

Pro Tips

• Marinate for exactly 15 minutes. The soy sauce and rice wine flavor the surface without making the meat too salty.
• Drain the marinade completely and pat the wings dry before dipping in egg white. Excess liquid makes the coating slide off.
• Keep the oil at 360°F (180°C). Too cool and the wings absorb oil and turn greasy. Too hot and the coating burns before the meat cooks through.
• Fry in small batches. Crowding the fryer drops the oil temperature and gives you soggy wings instead of crispy ones.

Variations

• Toss the fried wings in a sweet chili sauce for a sticky, glazed finish.
• Sprinkle with extra toasted sesame seeds and sliced scallions right after frying.
• Serve with a mustard-soy dipping sauce (equal parts Dijon mustard and soy sauce with a drizzle of honey).