Besides their affordable furniture and home furnishing, IKEA Singapore is also well known for their great range of meals and snacks. In fact, their Swedish Meatballs and Fried Chicken Wings are the most popular items to order. *Disclaimer: This is not a sponsored post.
Ever since I posted my Better-than-IKEA Swedish Meatball last year, I’ve been wanting to recreate my own copycat version of IKEA Chicken Wings. After two rounds of kitchen testing, I think this is it. Actually, my test testers think these wings are better than IKEA’s.
I let the wings marinade overnight for maximum flavor and also adopt the double-fry technique to cook these wings. First, I deep fry them in medium hot oil (150°C/300°F) for about 6 – 7 mins until they are just golden brown and cooked through. Then, I drain them on paper towels and let them cool down for 15 – 20 mins. This step changes the structure of the proteins in the skin which is important for the second frying.
Before to serve, they are fried again in hot oil (180°C/350°F) for another 2 – 3 mins until they are achieved a deep golden crust. So yes, you could prepare these wings in advance and finish them just before serving.
Prepare your favorite ketchup or chilli sauce, plenty of napkins and enjoy.
6 whole chicken wings (I’m using “Kampong” aka free-range chicken wings)
2 tsp salt
2 tbsp oyster sauce
2 tbsp light soy sauce
½ tsp white ground pepper
½ tsp chicken powder
1 tbsp sugar
½ tsp garlic powder
½ tsp onion powder
2 tsp sesame oil
4 tbsp water
4 tbsp flour (add more if needed)
3 tbsp tapioca starch
6 cups vegetable oil for frying (I’m using soya bean oil)
Rub 2 tsp salt into the chicken wings and rinse well with water. This will get rid of any odor lingering on the wings.
In a medium bowl, combine all the ingredients for the marinade (excluding both flours) and mix well.
Place wings into a large Ziploc or bowl and pour the marinade all over and mix well.
Sprinkle both flours onto the wings and mix until thoroughly coated. The coating should be thick and sticky. Add more plain flour if necessary.
Place in fridge and marinate for 6 hours or preferably overnight.
30 mins before cooking, take out wings to bring to room temperature.
In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready.
Carefully add in chicken wings and reduce the heat to medium low. If necessary, cook them in 2 batches. Overcrowding the pot will result in too much moisture in the oil.
Fry each side for about 3 mins (total 6 mins), taking care not to brown the exterior too early.
Drain the wings on paper towel and let them cool for 15 – 20 mins.
Heat oil to high (180°C/350°F) and fry the wings for another 2 – 3 mins, until they achieve a dark golden crust.
Remove and drain on paper towel before serving.