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San Tung Chicken Wings Recipe

Chef Sophy
If you’ve ever visited San Francisco, chances are you’ve heard of the legendary San Tung chicken wings Recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American, Asian
Servings 4
Calories 320 kcal

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.
Keyword San Tung chicken wings Recipe