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Fried Chicken Wings with Black Bean Sauce
© John Kernick

Fried Chicken Wings with Black Bean Sauce


While chicken wings aren’t inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become “bat wings.”


  1. 1/2 cup Chinese black bean sauce
  2. 1/4 cup low-sodium soy sauce
  3. 1/4 cup toasted sesame oil
  4. 1/4 cup water
  5. 3 tablespoons Sriracha chile sauce
  6. 2 tablespoons dark brown sugar
  7. 2 tablespoons rice vinegar
  8. 4 garlic cloves, minced
  9. 1/2 teaspoon Chinese five-spice powder
  10. 6 cups vegetable oil, for frying
  11. 4 pounds chicken wings, patted dry
  1. In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes.
  2. In a large cast-iron skillet, heat the oil to 350°. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°. Drain the wings on a rack set over a baking sheet.
  3. In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away.
Make Ahead
The sauce can be refrigerated for up to 5 days. Rewarm before using.