If you’ve ever visited San Francisco, chances are you’ve heard of the legendary San Tung chicken wings Recipe.
These crispy, sticky, sweet, and spicy wings have earned a cult following for their unique flavor and satisfying crunch.
Today, we’re bringing the magic of San Tung to your kitchen with this step-by-step recipe.
Whether you’re a seasoned cook or a beginner, this guide will help you recreate these iconic wings at home.
With the perfect balance of flavor and texture, this San Tung chicken wings recipe is sure to become a favorite in your household.
Personal Experience
The first time I tried San Tung chicken wings, I was instantly hooked. The crispy coating paired with the savory, garlicky glaze was unlike anything I’d tasted before.
Recreating this dish at home was a labor of love, and now, it’s a go-to recipe for game days and family gatherings.
Equipment List
- Mixing bowls (small and large)
- Whisk
- Deep fryer or large heavy-bottomed pot
- Wire rack
- Baking sheet
- Tongs
- Saucepan
- Measuring cups and spoons
Ingredients List
For the Chicken Wings:
- 2 pounds chicken wings (split into drumettes and flats)
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Oil for frying
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup white sugar
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
San Tung Chicken Wings Recipe – Step-by-Step Preparation
Step 1:
Pat the chicken wings dry with paper towels. In a large mixing bowl, combine cornstarch, salt, black pepper, and garlic powder. Toss the wings in this mixture until evenly coated.
Step 2:
Heat oil in a deep fryer or large pot to 375°F (190°C). Ensure there’s enough oil to submerge the wings.
Step 3:
Fry the wings in batches to avoid overcrowding. Cook for about 8-10 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to transfer them to a wire rack set over a baking sheet to drain excess oil.
Step 4:
In a saucepan, combine soy sauce, rice vinegar, sugar, honey, hoisin sauce, sesame oil, minced garlic, and red pepper flakes. Heat over medium heat until the sugar dissolves. Add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
Step 5:
Once the sauce is ready, transfer the fried wings to a large bowl. Pour the sauce over the wings and toss to coat evenly.
Step 6:
Arrange the wings on a platter and serve immediately. Garnish with sesame seeds or chopped green onions if desired.
Tips for Success
- Pat Dry for Crispiness: Ensure the chicken wings are completely dry before coating them in cornstarch for a crunchier texture.
- Maintain Oil Temperature: Use a thermometer to keep the oil consistently at 375°F for even frying.
- Fry in Batches: Avoid overcrowding the pot, as it can lower the oil temperature and result in soggy wings.
- Adjust the Heat: Add more or less red pepper flakes depending on your spice preference.
- Prep Ahead: You can fry the wings ahead of time and toss them in the sauce just before serving.
Variations
- Air-Fried Wings: For a healthier option, cook the wings in an air fryer at 400°F for 20-25 minutes, flipping halfway.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
- Extra Spicy: Add sriracha or chili paste to the sauce for an extra kick.
- Sweet and Tangy: Add a splash of orange juice for a citrusy twist.
- Vegetarian Alternative: Substitute cauliflower florets for chicken wings and follow the same steps.
Conclusion
This San Tung chicken wings recipe brings the flavors of a beloved restaurant dish straight to your kitchen.
With its crispy coating and addictive sauce, these wings are perfect for any occasion.
Whether you stick to the classic version or try one of the variations, this recipe is sure to impress your family and friends. Happy cooking!
FAQs
How do I store leftover wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to maintain their crispiness.
Can I use frozen chicken wings?
Yes, frozen wings can be used, but make sure to thaw them completely and pat them dry before coating and frying.
What’s the origin of San Tung chicken wings?
San Tung chicken wings originate from a famous San Francisco-based Chinese restaurant, known for its fusion of traditional Chinese flavors with a unique twist, making these wings a signature dish.
Is this recipe gluten-free?
To make the recipe gluten-free, replace soy sauce with tamari and ensure your hoisin sauce is gluten-free.
San Tung Chicken Wings Recipe
Equipment
- Mixing bowls (small and large)
- Whisk
- Deep fryer or large heavy-bottomed pot
- Wire rack
- Baking sheet
- Tongs
- Saucepan
- Measuring cups and spoons
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings split into drumettes and flats
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Oil for frying
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup white sugar
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes optional, for heat
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Pat the chicken wings dry with paper towels. In a large mixing bowl, combine cornstarch, salt, black pepper, and garlic powder. Toss the wings in this mixture until evenly coated.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Ensure there’s enough oil to submerge the wings.
- Fry the wings in batches to avoid overcrowding. Cook for about 8-10 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to transfer them to a wire rack set over a baking sheet to drain excess oil.
- In a saucepan, combine soy sauce, rice vinegar, sugar, honey, hoisin sauce, sesame oil, minced garlic, and red pepper flakes. Heat over medium heat until the sugar dissolves. Add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- Once the sauce is ready, transfer the fried wings to a large bowl. Pour the sauce over the wings and toss to coat evenly.
- Arrange the wings on a platter and serve immediately. Garnish with sesame seeds or chopped green onions if desired.
Notes
- Pat Dry for Crispiness: Ensure the chicken wings are completely dry before coating them in cornstarch for a crunchier texture.
- Maintain Oil Temperature: Use a thermometer to keep the oil consistently at 375°F for even frying.
- Fry in Batches: Avoid overcrowding the pot, as it can lower the oil temperature and result in soggy wings.
- Adjust the Heat: Add more or less red pepper flakes depending on your spice preference.
- Prep Ahead: You can fry the wings ahead of time and toss them in the sauce just before serving.
