Chinese: Chicken Wing Drumsticks – a delicious recipe with chicken, egg whites, cornstarch, baking powder, peanut oil, chinese five spice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Discard wing tips.
2
Cut between joints.
3
Remove the smaller bone of the lower wing.
4
Cut skin loose around the small end and push skin and meat up to form drumstick.
5
Marinate wings for 1 hour.
6
Add egg white.
7
Coat wings evenly.
8
(Using egg white to coat the wings will help to seal the juice inside the meat.
9
Hence the meat will be juicier.
10
Dredge wings in cornstarch mixture.
11
(Using cornstarch and baking powder helps to make the outside layer crisp.)
12
Deep-fry for 3 minutes.
13
Drain.
14
Let cool.
15
Deep-fry once again right before serving.
16
(Deep-fry the first time to cook the meat and seal the juice in the meat.
17
The second time to make the outside crisp.
18
Make sure the oil is very hot before you deep-fry for the second time.)
639
kcal
Calories
25
g
Fat
16
g
Carbs
87
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 10 each chicken wings, 1 each egg whites slightly beaten, ⅓ cup cornstarch, 1 teaspoon baking powder, and more.
Yes, Chinese: Chicken Wing Drumsticks falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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