Salted Egg Yolk Chicken Wings is a classic Cantonese dish. The wings are crispy on the outside and tender on the inside, coated in a rich, sandy salted egg yolk. Marinating the wings with a little light soy sauce and oyster sauce adds depth, and a mix of flour and cornstarch gives them a light, crispy coating. A double-fry for 30 seconds makes them extra crunchy. Savory and rich—perfect with beer or as a party dish.
🌴 Ingredients:
· 8-10 chicken wings (fresh, scored on both sides for better flavor)
· 4-5 salted egg yolks (oily salted duck egg yolks, mashed)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
· 2-3 dried red chilies (cut into segments, optional)
🌴 Seasonings:
· 1/2 tbsp light soy sauce (for marinating)
· 1/2 tbsp oyster sauce (for marinating)
· 1 tbsp cooking wine (for marinating)
· A pinch of white pepper powder (for marinating)
· A pinch of sugar (to enhance flavor and balance the saltiness of the yolks)
· 1 tbsp all-purpose flour (for coating)
· 1 tbsp cornstarch (for coating)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Chicken Wings
Wash the wings and score both sides. Add the cooking wine, light soy sauce, oyster sauce, and white pepper. Mix well and marinate for 15 minutes. ⚠️ Note: Use only a little salt for marinating, as the salted egg yolks are already salty. - Coat the Wings
Pat the marinated wings completely dry with paper towels. Coat them evenly with a 1:1 mixture of flour and cornstarch, shaking off any excess. ⚠️ Note: Drying the wings before coating ensures a crispy result. The flour and cornstarch mix gives a crunchier coating and helps the egg yolk adhere better. - Fry the Wings
Heat oil to 160°C (about 60% hot). Fry the coated wings over medium heat for 3-4 minutes until golden and cooked through. Drain. Increase the oil temperature and double-fry for another 30 seconds. Drain. ⚠️ Note: The double-fry makes the coating extra crispy and helps it stay crunchy after being tossed in the egg yolk. - Fry the Salted Egg Yolk
Add a little oil to the pan, add the minced garlic, ginger, and dried chilies, and stir-fry over low heat until fragrant. Add the mashed salted egg yolks and a pinch of sugar. Stir-fry over low heat until the yolks bubble and become sandy. ⚠️ Note: The yolks must bubble and turn sandy to coat the wings evenly. A pinch of sugar enhances the flavor and balances the saltiness. - Combine and Serve
Turn to high heat, add the fried wings, and stir-fry quickly to coat each piece evenly with the salted egg yolk. Sprinkle with white pepper and taste for saltiness. Add a little salt only if needed. ⚠️ Note: The salted egg yolks are already salty, so use salt sparingly or skip it entirely. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The wings are crispy on the outside and tender on the inside, coated in a rich, sandy salted egg yolk.
💡 More Delicious Recipes:
If you enjoy the rich and savory flavor of salted egg yolk, you should also try my [Salted Egg Yolk Shrimp] for another crispy and addictive treat.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
Score the wings and marinate for 15 minutes for better flavor. Pat the wings completely dry before coating for extra crispiness. Use a 1:1 mix of flour and cornstarch for a crunchier coating that holds the egg yolk well. Double-fry for 30 seconds to keep them crispy after coating. Stir-fry the salted egg yolks until they bubble and turn sandy to coat the wings evenly. Add a pinch of sugar to enhance the flavor and balance the saltiness.
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