It is hard not to notice the insane popularity of San Tung chicken wings in San Francisco if you have ever been there. Sunset District San Tung Chinese Restaurant, located in the heart of San Francisco, is best known for its San Tung wings. Today we will try the San Tung chicken wings recipe at home.
Every time I visit San Francisco, I must reveal that I cannot resist eating my dinner at the San Tung Chinese Restaurant just because of their chicken wings. The sweetness and spiciness of this recipe have made the Sunset District such a very famous place in San Francisco that locals and tourists line up to this place to get these famous chicken wings. I also did the same for the first few times I had visited San Francisco. Later on, I just wanted to make them for my family and friends desperately.
Therefore, I did time-consuming and tiring online research to get a proper sense of this recipe. I also went through the trial and error method a few times. But I don’t regret any of these, as I have the recipe for my family and you to make at home! This recipe is about 30 wings (actually 60 wings as they are cut in half). It will take around 1 hour and 30 minutes to finish the recipe by frying them all twice.
Ingredients
You will need two types of ingredients for this recipe. One for preparing the Sticky, Spicy and Sweet Sauce, and the other for the wing itself:
Sauce
- Finely minced one bunch of green onions (take the white and green parts only)
- Minced cilantro (1 small bunch)
- Chili sauce of Szechuan (2 tablespoons)
- Finely minced and peeled garlic (1 head)
- Rice vinegar (3 tablespoons)
- Soy sauce (1/2 cup)
- Agave nectar or honey (1 and 1/2 cups)
- Water (3/4 cups)
Wings
- Chicken wings (8 pounds)
- black pepper; preferably freshly ground (2 tablespoons)
- Divided cornstarch (2 cups)
- Water (1 and 1/2 cups)
- Canola oil (10 cups)
- Salt (2 tablespoons)
Directions for this recipe
To prepare this San Tung chicken wings recipe, we will prepare the sauce first. Then we will prepare the wings.
Prepare the sauce
- Take a bowl and mix cilantro and green onions at the beginning. Then divide the mixture in half.
- Take a small bowl and put one half in it, cover and place the bowl in the refrigerator.
- Put the other half in a big bowl and whisk each remaining sauce ingredient in that bowl finely.
- Take a large skillet and pour the sauce into it. To finish off, simmer the sauce for around 10-12 minutes. As the sauce gets thickened, you are done with the sauce.
Deal with the wings
- Cut off the wings into two separate pieces: the wings and the drummettes. Cut through the skin first, then cut through the joints. Cut off the wingtips accordingly.
- Now place the wingtips in a bowl and store them separately away7 from the other ingredients. We will use it for the chicken stock later. It will help you get some gelatinous, yummy, and rich stock.
- Now rinse the wings and dry them properly, placing them on paper towels in one layer.
- After that, season the wings using pepper and salt on both sides.
- Now, heat the oil at 350 degrees Fahrenheit. Do it in a deep-fryer, if you can manage.
- Take a large bowl and place ½ cup cornstarch in it, and in another large bowl, place the other one and1/2 cup cornstarch.
- At this stage, with the one and a 1/2 cups cornstarch, whisk one and a 1/2 cups water.
- Stir the batter thoroughly for every single batch of dipping. You have to wait until it settles properly at the bottom of the bowl and gets hard and dense.
- Arrange two rack stations. Place one rack station over some paper towels and the other over a baking sheet. Preheat your oven to 200-degree Fahrenheit, and you are all set to fry your wings!
- Toss 6-8 wings at a time in the dry cornstarch bowl. Then get rid of the excess, and whisk the butter mixture to coat the wings with it.
- Fry the wings in hot oil for 4-5 minutes. Then place them in the rack over paper towels using tongs.
- Repeat the process for another batch of 6-8 wings.
- Now, you have to fry the first batch for the second time. Dip the first batch in the butter mixture and fry them for 5 minutes. Now take them down using tongs and put them on the rack over the baking sheet. Then place them in the oven with foil.
- Now, go for the 3rd batch of 6-8 wings and fry for the first time. After 5 minutes of frying, place them in the rack over paper towels.
- Now go back to fry the 2nd batch and fry them for the second time and place them in the oven.
- Make sure all the wings are twice-fried by repeating the same process.
- Reheat the sauce and coat the wings properly using the sauce. Then place them on a platter and use green onions and cilantro to garnish.
- You are done with the cooking and ready to serve right away!
Tips and Tricks
While cutting the wings into two separate pieces, never try to cut through the bone. Cut through the skin at first. Then you would be able to see the joint and cut through the joint accurately.
At last, cut off the wing tip; you will find a joint there as well. Finish off by cutting this last joint.
If you execute the instruction properly, the San Tung chicken wings recipe tastes just like the San Tung! The sweetness and spiciness of this delicious meal will leave your mouth watered! Moreover, it is practically impossible to go over to Sunset District now and then! So you can try it at home whenever you want!