chinese

Typhoon Shelter Chicken Wings (避风塘鸡翅)

Name: Typhoon Shelter Chicken Wings (避风塘鸡翅)
Total time: 14 h
Yield: 3 servings
Cuisine: chinese
Ingredients: 500 g Chicken wings; 6 g Salt (for brining); 600 ml Water (for brining); 15 g Soy sauce; 15 g Oyster sauce; 5 g Sugar; 3 g Salt (for marinade); 2 g White pepper powder; 10 g Shaoxing wine; 100 g Minced garlic; 50 g All-purpose flour; 50 g Cornstarch; 2 g Baking powder; 500 ml Cooking oil; 50 g Breadcrumbs; 10 g Dried chili; 20 g Fresh red chili; 15 g Scallions; 10 g Fermented black beans (Douchi); 2 g Salt and pepper powder; 2 g Chicken bouillon powder/MSG

This recipe features crispy, flavorful chicken wings inspired by the classic Hong Kong-style Typhoon Shelter dish. The chicken wings are marinated, deep-fried to perfection, and then tossed with a fragrant mixture of crispy garlic, breadcrumbs, chilies, and fermented black beans. This video also briefly demonstrates other chicken wing preparations like Five-Finger Fig Stewed Chicken Wings and Honey Glazed Baked Chicken Wings, but this recipe focuses on the Typhoon Shelter style.

14h 3 servings马蹄厨房 Martin's Cuisine Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

750

Calories

45g

Protein

35g

Carbs

55g

Fat

Scale recipe

3 servings

Original recipe

Ingredients21 items

Produce

🧄Minced garlic100 g

🌶️Fresh red chili20 g

🧅Scallions15 g

Meat

🍗Chicken wings500 g

Pantry

🧂Salt (for brining)6 g

醬油Soy sauce15 g

蚝油Oyster sauce15 g

🍚Sugar5 g

🧂Salt (for marinade)3 g

🍶Shaoxing wine10 g

🌾All-purpose flour50 g

🌽Cornstarch50 g

🧪Baking powder2 g

🌻Cooking oil500 ml

🍞Breadcrumbs50 g

🌶️Dried chili10 g

⚫Fermented black beans (Douchi)10 g

🐔Chicken bouillon powder/MSG2 g

Spices

🌶️White pepper powder2 g

🧂Salt and pepper powder2 g

Beverages

💧Water (for brining)600 ml

Instructions

1
Prepare the brine: In a large bowl, dissolve 6g of salt in 600ml of water to create a 1% saltwater solution.
2
Defrost chicken wings: Place the frozen chicken wings into the 1% saltwater solution and let them defrost for about 1 hour. This helps remove any gamey odor.
60:00 timer
3
Prepare chicken wings: Squeeze out any excess blood from the chicken wings. Use kitchen shears to cut through the bones connecting the wingette and drumette to help with flavor absorption. Poke several holes in the chicken skin with a fork.
4
Pat dry: Thoroughly pat the chicken wings dry with paper towels to ensure the marinade adheres well.
5
Marinate chicken wings: In a bowl, combine the chicken wings with 15g soy sauce, 15g oyster sauce, 5g sugar, 3g salt, 2g white pepper powder, and 10g Shaoxing wine. Mix well.
6
Prepare garlic water: Wash 100g of minced garlic with water, then strain the garlic, reserving the garlic-infused water. This water will be used for soaking the chicken wings, and the strained minced garlic will be used for the crispy garlic topping.
7
Soak chicken wings: Pour the reserved garlic water over the marinated chicken wings. Ensure the wings are fully submerged. Cover the bowl with plastic wrap and refrigerate overnight (8-12 hours). This process helps the chicken absorb more moisture and flavor.
720:00 timer
8
Prepare coating mixture: In a shallow dish, combine 50g all-purpose flour, 50g cornstarch, and 2g baking powder. Mix well.
9
Coat chicken wings: Dredge each chicken wing in the coating mixture, ensuring it's evenly coated. Gently pat off any excess flour. Place the coated wings on a wire rack and let them rest for 10 minutes to allow the coating to adhere firmly.
10:00 timer
10
First fry: Heat 500ml of cooking oil in a wok to 150°C. Carefully slide the chicken wings into the hot oil along the side of the wok to avoid splashing. Fry for 7 minutes until golden brown.
7:00 timer
11
Remove and clean oil: Remove the fried chicken wings from the wok and set aside. Use a fine-mesh strainer to remove any debris from the cooking oil.
12
Second fry: Reheat the oil to 180°C. Return the chicken wings to the hot oil and deep-fry for another 1 minute. This step makes the skin extra crispy.
1:00 timer
13
Prepare Typhoon Shelter topping: Drain most of the oil from the wok, leaving a small amount. Add 10g fermented black beans, 20g fresh red chili, 10g dried chili, and 15g scallions. Stir-fry over high heat until fragrant.
14
Add crispy elements: Add 50g breadcrumbs and the strained 100g minced garlic (from step 6) to the wok. Stir-fry until the garlic is golden and crispy. Season with 2g salt and pepper powder and 2g chicken bouillon powder/MSG. Continue to stir-fry until all ingredients are well combined and fragrant.
15
Combine and serve: Add the double-fried chicken wings back into the wok with the Typhoon Shelter topping. Toss everything together quickly to coat the wings evenly. Serve immediately.

Free, no card required.