Get ready to make incredibly delicious, restaurant-quality Chinese chicken wings right in your own kitchen! These homemade wings capture that perfect takeout flavor and texture you love. Forget the expensive delivery and enjoy a truly satisfying meal that’s surprisingly easy to prepare.
With a simple marinade and a quick fry, you will achieve a wonderfully crispy, golden finish that makes these Chinese chicken wings an instant favorite.
Table of Contents
Why You’ll Love These Chinese Chicken Wings
You’re going to adore this recipe for so many reasons!
- Authentic Takeout Taste: Recreate that classic flavor profile of your favorite restaurant-style Chinese chicken wings at home.
- Simple Marination: Achieve incredibly deep and bold flavors with minimal effort thanks to an easy marinade process.
- Perfectly Crispy: Enjoy an irresistibly crispy, golden-brown skin with every bite, ensuring a delightful texture.
- Versatile Dish: Serve these as a crowd-pleasing appetizer or a hearty main course for any meal.
- Beginner-Friendly: Even if you’re new to frying, this recipe features straightforward, step-by-step instructions.
Ingredients
Making flavorful Chinese chicken wings starts with a combination of fresh ingredients and pantry staples. Each component plays a crucial role in building that signature taste and crispy texture. Get ready to gather these items for a truly delicious experience!
- 12 whole chicken wings
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- Kosher salt, to taste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large egg plus 1 egg yolk
- ¼ cup cornstarch, divided
- Oil, for frying (peanut oil recommended)
Notes & Substitutions
- Soy & Fish Sauce: These two sauces are flavor powerhouses, working together to deliver a rich, savory umami depth. They are key for that authentic taste profile. Do not skip them if possible.
- Cornstarch: This ingredient is vital for creating a super crispy, golden crust on your fried wings. It forms a light coating that becomes incredibly crunchy when cooked. This is the secret to restaurant-style crispy chicken wings.
- Thicker Breading: For an even thicker, more substantial coating, try using a 50/50 ratio of cornstarch and all-purpose flour for the final toss before frying.
- Oil Type: Choose neutral oils with a high smoke point for deep frying. Peanut oil is highly recommended for its clean flavor and stability, but vegetable oil or canola oil also work well.
- Fish Sauce Omission: While fish sauce adds unique depth, you can simply omit it if you prefer or do not have it on hand. The wings will still be delicious.
Equipment
Gathering your equipment before you begin ensures a smooth cooking process. You will need a large resealable plastic bag or a spacious bowl for marinating. A large, heavy-bottomed pot or a Dutch oven is essential for safe deep frying.
For precise temperature control, a deep fry thermometer is invaluable. Lastly, prepare a baking sheet fitted with a wire rack to drain your crispy Chinese chicken wings, along with tongs or a slotted utensil for handling.
Instructions For Chinese chicken wings
Achieving perfect, crispy Chinese chicken wings is simple with these steps. Follow them closely for the best results.
- Pat the chicken wings thoroughly dry with paper towels to ensure optimal crispiness. Place the dried wings into a large resealable plastic bag or a spacious bowl.
- Season the chicken wings generously with the granulated sugar, black pepper, white pepper, garlic powder, and kosher salt to taste. Add the Shaoxing wine, soy sauce, fish sauce, sesame oil, the large egg plus egg yolk, and 2 tablespoons of cornstarch to the bag or bowl with the chicken.
- Use your hands, wearing disposable gloves if you wish, to thoroughly mix all the ingredients. Ensure every piece of chicken is fully coated in the marinade mixture.
- Seal the bag or cover the bowl tightly with a lid or plastic wrap. Allow the chicken to marinate at room temperature for 1 ½ hours; this helps tenderize the meat and infuse flavor.
- Immediately before you begin frying, add the remaining 2 tablespoons of cornstarch to the marinated wings and toss well to evenly coat each piece.
- The chicken wings are now ready for frying. In a large, heavy-bottomed pot or Dutch oven, add a couple of inches of your chosen oil, ensuring there’s enough for deep frying. Place the pot over medium-high heat.
- For the most accurate cooking, use a deep-fry thermometer to heat the oil to a precise temperature of 320-325°F. Maintaining this temperature is crucial for crispy, non-greasy results.
- Prepare a baking sheet fitted with a wire rack nearby; this will be for draining the fried wings. Working in small batches, about 3 wings at a time, take a piece of chicken. Gently shake off any excess marinade that might clump.
- Carefully place the prepared wing into the hot oil. Avoid overcrowding the pot, as this lowers the oil temperature and can lead to soggy wings.
- Fry the chicken until it turns a beautiful golden brown color and becomes wonderfully crispy, which typically takes about 5-7 minutes per batch. Use your deep-fry thermometer to ensure the internal temperature of the thickest part of the chicken reaches at least 165°F for food safety.
- Once cooked, use tongs or a slotted utensil to carefully transfer the fried Chinese chicken wings onto the prepared baking sheet fitted with a wire rack. This allows any excess oil to drip off, keeping them crisp.
- Repeat this process for all remaining chicken wings, making sure the oil temperature returns to 320-325°F between each batch of frying chicken.
- Serve these delicious fried Chinese chicken wings immediately, either as-is or alongside your favorite side dishes for a complete meal. We especially love serving them with homemade fried rice! Enjoy every crispy, flavorful bite!
Pro Tips for Perfect Chinese Chicken Wings
Achieving truly perfect Chinese chicken wings requires a few key techniques. Master these for restaurant-quality results every time.
- Pat Dry Thoroughly: Always pat your chicken wings completely dry with paper towels before marinating. This step is absolutely essential for achieving wonderfully crispy skin.
- Marination Time: Don’t rush the marination. Allowing the chicken to marinate for 1.5 hours at room temperature is crucial for deep flavor penetration and tenderization.
- Maintain Oil Temperature: Use a deep-fry thermometer and diligently maintain the oil temperature between 320-325°F. This prevents your wings from becoming greasy or burning unevenly. For detailed guidance on safe deep-frying temperatures, consult this article on oil temperature safety.
- Don’t Overcrowd the Pot: Fry your wings in small batches. Overcrowding significantly drops the oil temperature, leading to less crispy results and longer cooking times.
- Check Internal Temperature: Always use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F. This guarantees safe consumption.
- Rest on Wire Rack: Transfer fried wings directly to a wire rack set over a baking sheet. This allows air to circulate, preventing sogginess and letting excess oil drain away.
Serving Suggestions, Storage & Variations
These homemade Chinese chicken wings are incredibly versatile. Here are some ideas to enjoy them fully.
Serving: Pair your crispy wings with classic sides like savory fried rice, a refreshing plate of steamed vegetables, or a crisp side salad for a balanced meal. They also shine as a standalone appetizer.
Storage: Store any leftover fried wings in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, consume them quickly.
Reheating: To bring back their crispness, reheat leftovers in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through and crispy.
Air Frying: You can adapt this recipe for an air fryer! After marinating and coating with cornstarch, spritz the wings lightly with oil. Air fry at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and cooked through.
Baked Version: For a non-fried alternative, arrange the coated wings on a wire rack over a baking sheet. Bake at 400°F (200°C) for 40-50 minutes, flipping once, until golden and crispy.
Dipping Sauces: Elevate your wings with various dipping sauces. Classic options include sweet chili sauce, tangy duck sauce, or a fiery hot mustard.
Nutrition Information
Below are estimated nutritional values per serving of these delicious Chinese chicken wings. Please remember that these figures are approximate and can vary based on specific ingredients, portion sizes, and preparation methods.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 350 kcal |
| Protein | 25g |
| Fat | 25g |
| Saturated Fat | 7g |
| Carbohydrates | 8g |
| Sugars | 2g |
| Sodium | 450mg |
Disclaimer: Nutritional information is an estimate based on common ingredients and preparation. Actual values may vary depending on specific brands, cooking methods, and portion sizes.
Frequently Asked Questions
Can I bake or air fry these chicken wings instead of deep frying?
Yes, you certainly can! For baking, arrange coated wings on a rack and bake at 400°F for 40-50 minutes. For air frying, spritz with oil and air fry at 375°F for 20-25 minutes.
What can I use if I don’t have Shaoxing wine?
A dry sherry or plain rice wine works well as a substitute for Shaoxing wine. It will still provide a good depth of flavor to your crispy Chinese chicken wings.
Is fish sauce essential, or can I omit it?
While fish sauce adds a unique layer of umami, you can omit it if you prefer. The wings will still be flavorful due to the other ingredients.
How long should I marinate the chicken wings?
Marinate the chicken wings for 1 ½ hours at room temperature for optimal flavor penetration and tenderness. This step significantly enhances the final taste.
Conclusion
You now have all the tools and knowledge to create irresistible, crispy Chinese chicken wings right at home. This recipe brings that beloved restaurant-quality taste and texture straight to your table with straightforward steps.
Embrace the joy of making your favorite takeout dishes and delight your family and friends with these perfectly golden, flavorful Chinese chicken wings. Go ahead, give this recipe a try, and share your delicious creations!
Chinese Chicken Wings
Ingredients
Equipment
Method
- Pat the chicken wings dry with paper towels. Place in a large resealable bag or bowl.
- Add sugar, black pepper, white pepper, garlic powder, kosher salt, rice wine, soy sauce, sesame oil, egg, egg yolk, and half the cornstarch to the wings. Mix to coat.
- Cover and marinate at room temperature for 1.5 hours.
- Just before frying, add remaining cornstarch and mix to coat.
- Heat oil to 320–325°F in a heavy-bottomed pot. Prepare a wire rack for draining.
- Fry wings in batches of 3 until golden brown and crispy, 5–7 minutes per batch. Ensure internal temp reaches 165°F.
- Transfer to rack and repeat until all wings are cooked. Serve hot.
Nutrition
Notes
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