Nam Yee Chicken Wing

Infused with the bold, umami-packed essence of red fermented bean curd, Nam Yee Chicken Wings are a tantalizing twist on crispy fried chicken. Marinated in a flavorful blend of mashed Nam Yee, soy sauce, Shaoxing wine, garlic, and five-spice powder, these wings offer a perfect harmony of savory, aromatic, and slightly sweet notes. The double-coating of cornstarch and flour ensures an irresistibly crisp and golden exterior, while the marinade permeates the meat for juicy, tender bites. Whether served as a mouthwatering appetizer or the centerpiece of a meal, these deeply flavorful wings are best enjoyed piping hot. With minimal prep time and the option to marinate overnight for maximum flavor, this recipe is a must-try for lovers of Asian-inspired fried chicken delights.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces chicken wings
• 2 blocks red fermented bean curd (Nam Yee)
• 2 cloves garlic
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon Shaoxing wine
• 0.5 teaspoon five-spice powder
• 0.5 cup cornstarch
• 0.25 cup all-purpose flour
• 0.5 teaspoon baking powder
• 2 tablespoons water
• 0 as needed oil for frying

Directions

Step 1

Clean the chicken wings and pat them dry with paper towels.

Step 2

In a mixing bowl, mash the red fermented bean curd (Nam Yee) with a fork until smooth.

Step 3

Finely mince the garlic and add it to the bowl with the Nam Yee.

Step 4

Add soy sauce, sugar, Shaoxing wine, and five-spice powder to the bowl. Mix well to create the marinade.

Step 5

Add the chicken wings to the bowl and toss to coat them evenly with the marinade. Cover the bowl and let the wings marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.

Step 6

When ready to cook, prepare the coating by combining cornstarch, all-purpose flour, and baking powder in a shallow dish.

Step 7

Take the marinated wings out of the refrigerator. Add 2 tablespoons of water to the wings and mix well to help the marinade better adhere to the dry coating.

Step 8

Heat oil in a deep pan or wok to 350°F (175°C). Use enough oil to fully submerge the chicken wings.

Step 9

Dredge each chicken wing in the dry coating mixture, ensuring it is fully covered. Pat gently to remove excess flour.

Step 10

Carefully place the wings into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 8-10 minutes, turning occasionally, until the wings are golden brown and crispy.

Step 11

Remove the wings from the oil and drain them on a plate lined with paper towels to remove excess oil.

Step 12

Serve the Nam Yee Chicken Wings hot with your favorite dipping sauce, or enjoy them as is!

Nutrition Facts

Serving size	826.5 grams (826.5g)

Amount per serving	% Daily Value*
Calories	2340

Total Fat 150.30g	193%
Saturated Fat 34.60g	173%
Polyunsaturated Fat 37.30g
Cholesterol 739mg	246%
Sodium 4072mg	177%
Total Carbohydrate 102.30g	37%
Dietary Fiber 3.30g	12%
Total Sugars 5.60g
Protein 134.40g	269%

Vitamin D 53IU	264%
Calcium 200mg	15%
Iron 10mg	56%
Potassium 1298mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 23.4%

Carbs: 17.8%