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Chinese-fried Chicken Wings

A fried chicken wing dish coated in a batter of eggs, milk, flour, and soy sauce.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Chinese-fried Chicken Wings

Ingredients

Directions

Prepare the wings

  1. Using kitchen shears, cut off the wing tip, cutting at the joint. Reserve the tips for use at another time.

  2. Cut the other two sections at the joint.

  3. At the center of each section, cut to the bone all the way around, then make five cuts lengthwise from the circle to the ends.

Make the batter and fry

  1. Mix the next four ingredients until smooth and blended.

  2. Dip the chicken in the batter and fry in hot deep oil (350°F on a frying thermometer) until browned and crisp.

  3. Drain and sprinkle with salt.

Nutrition, whole recipe (rough)

975Calories
59 gProtein
32 gFat
109 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Soy Sauce1 tbsp (15ml)9
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken wings
Provide the meat that is cooked through and coated for a crisp exterior.
Eggs
Bind the batter and help it cling to the chicken.
All-purpose flour
Forms the batter structure and creates a crisp, browned coating when fried.
Milk
Thins the batter to a coating consistency and adds richness and browning.
Soy sauce
Adds savory flavor and deepens the color of the coating.

The step that matters

Frying in hot oil. Oil that is too cool lets the batter absorb grease and turn soggy, while oil at the right temperature sets the coating quickly into a crisp, browned crust. Holding the temperature steady keeps the wings crisp rather than greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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