Photo by: Photo: 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."

  • Yield: 8


  • 1/2 cup Chinese black bean sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup sesame oil, toasted
  • 1/4 cup water
  • 3 tablespoons Sriracha chile sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons rice vinegar
  • 4 none garlic, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 6 cups vegetable oil, for frying
  • 4 pounds chicken wings, patted dry


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.

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.

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.


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Fried Chicken Wings with Black Bean Sauce Recipe