Salted egg-flavored anything has been all the rage lately, and I had to try it with one of my favorite foods: chicken wings. After making them a few times, I can definitely say this is going on my meal rotation. They're crispy, juicy, and packed with that delicious salty egg flavor.
Can't get enough of chicken wings? Try my Honey Butter Chicken Wings next!
๐ What Are Salted Egg Yolks?
Salted egg yolks are exactly as the name implies: egg yolks that have been preserved in salt. After a few weeks, they take on a salty, rich, and umami flavor. I love the way they taste in any creamy or buttery sauce that coats fried food.
You can buy salted egg yolks from most Asian markets. They're usually in the refrigerated section in vacuum-sealed plastic bags. You can also buy whole salted eggs, but for this recipe, you only need the yolks.
๐ง Ingredients
- Chicken wings: You can use either the flats or the drums, or a combination of both. If possible, try to avoid the smaller pieces, which tend to get really overcooked during cooking.
- Dry coating: I'm using all-purpose flour, cornstarch, baking powder, and salt. I almost never use just flour anymore; I always add a bit of cornstarch to make it lighter. The baking powder also helps make the outside crispier.
- Salted egg sauce: Most salted egg recipes use evaporated milk, but I wanted the wings to stay crispier for longer so I'm using butter instead. You will also need honey, garlic, and salted egg yolks. If you want a more traditional flavor, you can try adding some curry leaves and Thai chili peppers as well.
๐ช Instructions
STEP 1: Mix all-purpose flour, cornstarch, baking powder, and salt in a large bowl. Add chicken wings and toss to coat. Arrange them in a single layer on a baking sheet, and refrigerate for 20-25 minutes.
While the wings are resting, the salt will draw out moisture and hydrate the flour coating. You can steam the egg yolks during this time.
STEP 2: Place egg yolks in a steaming dish and steam on high heat for 15 minutes. Once they're soft, mash them finely with a fork or use a food processor for a smoother texture.
STEP 3: Heat 1 inch of oil to 375โ. Fry 6-8 chicken wings at a time until they turn golden brown. Wingettes take about 4-6 minutes, while drumettes take closer to 6-8 minutes. The internal temperature should reach 160โ. Transfer the cooked wings to a wire rack to drain.
At this point, the wings are ready to eat, but if you want them extra crispy, you can double-fry them. To do so, let the wings rest for at least 15 minutes or refrigerate them for up to 24 hours. Reheat oil to 400โ and fry for 1 minute until brown and crispy.
STEP 4: In a large nonstick pan, melt butter over medium-low heat. Add salted egg yolks, honey, garlic, and salt, and cook for 2 minutes. Be careful not to turn the temperature too high, or the butter will separate.
STEP 5: Add chicken wings and gently toss to coat. Transfer to a serving dish and serve with wedges of fresh lemon. Enjoy!
๐ Recipe
Salted Egg Chicken Wings
Ingredients
Chicken Wings
- ยฝ cup all-purpose flour
- ยฝ cup corn starch
- ยผ teaspoon baking powder
- 1 teaspoon coarse kosher salt (use half the amount if you're using table salt)
- 2 pounds chicken wings
- neutral oil (for frying)
Salted Egg Yolk Sauce
- 3 tablespoons butter
- 5 salted egg yolks
- 1 teaspoon honey (or sugar)
- 1 clove garlic (minced)
- ยผ teaspoon coarse kosher salt
For serving
Instructions
- Mix all-purpose flour, cornstarch, baking powder, and salt in a large bowl. Add chicken wings and toss to coat. Arrange them in a single layer on a baking sheet and refrigerate for 20-25 minutes.
- Place egg yolks in a steaming dish and steam on high heat for 15 minutes. When they're soft, mash them with a fork or use a food processor for a finer texture.
- Heat 1 inch of oil to 375โ. Fry 6-8 chicken wings at a time until they turn golden brown. Wingettes take about 4-6 minutes, while drumettes take closer to 6-8 minutes. Transfer to a wire rack to drain excess oil.
- At this point, the wings are ready to eat, but if you want an extra-crispy skin, you can double-fry them. To do so, let the wings rest for at least 15 minutes or refrigerate them for up to 24 hours. Reheat the oil to 400โ and fry the wings for 1-2 minutes until super crispy.
- In a large nonstick pan, melt butter over medium-low heat. Add salted egg yolks, honey, garlic, and salt, and cook for 2 minutes.
- Add chicken wings and gently toss to coat. Transfer to a serving dish and serve with wedges of fresh lemon. Enjoy!
Maria
Wonderful & flavorful! I did change a little. I used brown sugar instead of honey. I also used my air fryer for the second fry. My two kiddos loved it!
Grump
Thanks, Maria. Glad everyone enjoyed it ๐