Chinese Takeout-Style Fried Chicken Wings
These Chinese takeout-style chicken wings are marinated with soy sauce, Shaoxing wine, sesame oil, and savory seasonings before being double-fried until beautifully golden and crispy. They are flavorful enough to enjoy without sauce and make an irresistible appetizer for parties, game days, or family gatherings.
Ingredients
Equipment
Method
- Pat the chicken wings completely dry with paper towels and place them in a large mixing bowl.
- Add the black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil, and egg.
- Toss thoroughly until all the wings are evenly coated with the marinade.
- Add the cornstarch and flour. Mix again until the wings are covered with a thin, sticky coating.
- Cover the bowl and refrigerate the wings for at least 2 hours. For deeper flavor, refrigerate them overnight.
- Remove the wings from the refrigerator approximately 20 minutes before frying. Stir them thoroughly to redistribute the coating. If excess liquid has collected in the bowl, add equal small amounts of cornstarch and flour until the coating clings to the wings.
- Place a wire cooling rack over a rimmed baking sheet. Alternatively, line a plate or baking sheet with several layers of paper towels.
- Pour enough frying oil into a deep, heavy-bottomed pot or wok to fill it no more than halfway. Heat the oil to 325°F.
- Carefully place several wings in the hot oil, leaving plenty of room around each one. Fry in small batches for approximately 5–7 minutes, turning occasionally.
- Transfer the wings to the prepared cooling rack. Allow the oil to return to 325°F before frying the next batch.
- After all the wings have been fried once, allow them to rest for 10 minutes.
- Increase the oil temperature to 350°F. Return the wings to the oil in small batches and fry for another 2–3 minutes, until deeply golden, crispy, and cooked to an internal temperature of 165°F.
- Transfer the finished wings to the cooling rack and allow the excess oil to drain. Serve hot.
Notes
Whole wings: This recipe uses whole wings with the drumette, flat, and wing tip still connected. If using separated wing pieces, begin checking them slightly earlier because they may cook faster.
Do not wash raw chicken: Pat the wings dry with paper towels. Washing raw chicken can spread bacteria around the sink and surrounding surfaces.
Marinating safely: Always marinate the wings in the refrigerator rather than at room temperature.
Shaoxing wine: Shaoxing wine provides the familiar flavor found in Chinese takeout-style wings. Dry cooking sherry may be used as a substitute.
MSG option: For an even more traditional takeout-style savory flavor, add ¼–½ teaspoon MSG to the marinade.
Adjusting the coating: The coating should be thin and sticky rather than thick or runny. If it appears watery after marinating, mix in a little additional flour and cornstarch.
Frying in batches: Crowding the pot lowers the oil temperature and can make the wings greasy instead of crispy.
Double-frying: The first fry cooks the chicken, while the hotter second fry creates the crisp, golden exterior.
Oil safety: Never fill the pot more than halfway with oil. Leave enough space for the oil to bubble when the chicken is added.
Keeping wings warm: Place finished wings on a wire rack in a 200°F oven while frying the remaining batches.
Storing leftovers: Refrigerate cooled wings in an airtight container for up to 3 days.
Reheating: Reheat the wings in a 400°F oven or air fryer until hot and crispy. Avoid microwaving when possible because it softens the coating.
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