Australian Deep Fried Chicken Wings Recipe -
Australian Deep Fried Chicken Wings Recipe
  • READY IN 12+ hrs

Australian Deep Fried Chicken Wings

Recipe by  

"This is an Australian recipe given to me by a Chinese Chef!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    12 hrs 40 mins


  1. To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
  2. Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
  3. Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

I thought this was well worth the marinating time. I can't imagine using sliced meat.. but I used small chicken drumsticks and they were awesome!

Most Helpful Critical Review
Jun 02, 2005

How can anyone properly make these chicken wings without knowing what temperature is required for the oil or an approximation of cooking time?


17 Ratings

Oct 31, 2003

Wasn't worth the marinating time.

Aug 02, 2005

My husband and I did not care for the taste of this chicken. It had a smokey taste to it, which we do not care for anything smoked. I would not make this again.

Jun 23, 2003

Everyone loved these! I cut the wings into pieces, discarding the tips. I was only able to marinade them for 1 hour, vaccuum packed (which is supposed to cut down the marinade time). They were the best fried chicken I've ever made.

Sep 08, 2003

Good, but salty! Either cut back on the soy, use low sodium soy or just omit the salt altogether. I didn't have time to marinade, I just dredge the chicken into the sauce and "breaded" it. I also added freshly grated ginger and it was a nice addition.

Jun 23, 2003

Tried it, and my first thought as a non-professional cooker was: wow, I did that ? Except that I used not chicken but slices of turkey. The perfect time to leave them in the fryer would be 6,5 minutes. Recommended as side dish should be e.g. potatoes, as this dish can be very fat due to frying.

Aug 20, 2010

Didn't enjoy these taste of these, kind of bland. Glad I didn't have company over. Were better reheated.


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  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 1071 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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