If you are craving something irresistibly crispy, flavorful, and packed with a delightful blend of spices, this Chinese-Style Fried Chicken Wings Recipe is exactly what you need. These wings boast a beautiful golden crust with a tender, juicy interior, enhanced by an aroma that instantly transports you to your favorite Asian eatery. The magic lies in the perfectly balanced marinade and double-fry technique that creates that signature crunch, making these wings an absolute crowd-pleaser at any gathering or a comforting weeknight treat.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly simple, yet each one plays an essential role in elevating the taste, texture, and color of your wings. From the aromatic spices to the binding agents, they all come together for that authentic Chinese flair.
- 10 whole chicken wings: Fresh wings provide the perfect bite-sized canvas for the flavorful marinade and crispy coating.
- Vegetable oil (for frying): A neutral oil with a high smoke point ideal to achieve that golden crisp.
- 2 teaspoons salt: Essential for seasoning and enhancing the natural chicken flavor.
- 2 teaspoons garlic powder: Adds a deep, savory background note that’s classic in Chinese cooking.
- 1 teaspoon sugar: Balances the savory spices with a touch of sweetness.
- ½ teaspoon white pepper: Brings a subtle sharpness without overwhelming heat.
- ½ teaspoon ground ginger: Infuses a warm, zesty spice that brightens the wings.
- ½ teaspoon onion powder: Provides a gentle savory depth.
- ½ teaspoon sesame oil: A fragrant, nutty finish that screams authentic Chinese flavor.
- 1 tablespoon flour: Helps to thicken the batter for the perfect coating texture.
- 2 tablespoons cornstarch: Key to creating an ultra-crispy exterior.
- 2 tablespoons soy sauce: Delivers the salty umami punch traditional in Chinese dishes.
- 1 tablespoon mirin: A sweet rice wine that adds subtle sweetness; substitute with dry sherry or a mix of sugar and rice vinegar if needed.
- 1 egg (whisked well): Binds all ingredients together to help the batter cling to the wings.
How to Make Chinese-Style Fried Chicken Wings Recipe
Step 1: Mix the Dry Ingredients
Start by combining all the dry ingredients—salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch—in a small bowl. This blend will be the secret behind the irresistible fragrance and crispiness, so make sure it’s well mixed.
Step 2: Prepare the Wet Mixture
In a separate medium bowl, whisk together the soy sauce, mirin, sesame oil, and the egg. Once blended, gradually add the dry ingredients, whisking continuously until you achieve a smooth, cohesive batter. This mixture creates the perfect sticky coating that clings beautifully to the chicken wings.
Step 3: Marinate the Wings
Transfer your marinade into a large gallon freezer bag and add the chicken wings. Seal tightly, pressing out as much air as possible, then massage the bag gently to ensure every wing is evenly coated. The minimal batter might look unusual, but trust the process—this step locks in maximum flavor and texture.
Step 4: Refrigerate and Rest
Pop the bag into the refrigerator for at least 1 hour or up to overnight if you have time. This marinating phase tenderizes the chicken and deepens the flavors. Before frying, transfer the wings to a large bowl, scooping up as much of the batter left in the bag as you can, and let them come to room temperature for an hour to ensure even cooking.
Step 5: Adjust the Batter Consistency
If you notice any excess liquid pooling, gradually add up to 1/3 cup of flour, tossing the wings gently until the liquid is fully absorbed and the wings sport a thin but sticky coating. Sometimes it takes a bit more flour—up to 6 tablespoons added slowly—to get the perfect consistency that will fry up crispy.
Step 6: Prep for Frying
Set up cooling racks over baking sheets to hold the fried wings. This technique keeps the wings from getting soggy by allowing air to circulate underneath. If you don’t have a rack, paper towel-lined plates will do, but the racks are ideal for maintaining that coveted crisp.
Step 7: First Fry at 325° F
Heat your vegetable oil in a deep pot to 325° F, making sure the temperature is stable for a gentle fry that cooks the wings through without burning. Fry the wings in batches for about 5 minutes each, until they turn a light golden brown. Remove and let them rest on your prepared racks or paper towels.
Step 8: Increase Temperature and Second Fry
Ramp up the oil temperature to between 350 and 365° F to achieve maximum crunchiness. Fry the wings again, 3 to 5 minutes per batch, until they develop a gorgeous deep golden hue and an irresistibly crispy crust. This double frying technique is the cornerstone of the Chinese-Style Fried Chicken Wings Recipe that makes them truly spectacular.
Step 9: Serve and Enjoy!
Once perfectly fried, your wings are ready to be served hot and fresh. They pair wonderfully with veggie fried rice or any favorite side that soaks up their flavor-packed juices. Get ready for compliments!
How to Serve Chinese-Style Fried Chicken Wings Recipe
Garnishes
To elevate your presentation and flavor, sprinkle some toasted sesame seeds and finely chopped scallions on top. A drizzle of a simple chili oil or a few fresh cilantro leaves can add pops of color and a delicious contrast. These little touches celebrate the fresh and vibrant elements typical to Chinese-style dishes.
Side Dishes
Complement your wings with classic accompaniments such as vegetable fried rice, steamed bok choy, or crunchy Asian slaw. The freshness and crunch of the sides contrast perfectly with the tender, crispy chicken, rounding out the meal with complexity and balance.
Creative Ways to Present
For a fun twist, serve your wings on a platter lined with banana leaves or bamboo steamers to evoke an authentic feel. Pair them with small bowls of dipping sauces like sweet chili, soy-garlic, or creamy Sriracha mayo to let your guests customize each bite. This approach turns a simple plate into an interactive, flavorful experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover wings in an airtight container and refrigerate for up to 3 days. Make sure they are fully cooled before sealing to preserve their crispness as much as possible.
Freezing
If you want to stash some away for later, freeze the wings in a single layer on a baking sheet first, then transfer to freezer bags. They will keep well for up to 2 months. The key is to thaw them properly before reheating to maintain juicy meat.
Reheating
For crispy leftovers, reheat the wings in a hot oven at 375° F on a wire rack set over a baking sheet for 10-15 minutes. Avoid microwaving as it makes the crust soggy. This method revives their shine and crunch beautifully, almost like fresh.
FAQs
Can I use other parts of chicken instead of wings?
Absolutely! Drumettes or even small chicken thighs work well with this recipe. Keep in mind the cooking time might adjust slightly depending on size and thickness.
What can I substitute for mirin?
If you don’t have mirin, use dry sherry, or mix a teaspoon of sugar with white rice vinegar for a similar sweet acidity that balances the soy sauce.
How do I know when the oil is hot enough?
A kitchen thermometer is your best tool for accuracy. Alternatively, drop a small amount of batter into the oil; if it sizzles and rises quickly, you’re good to go.
Is it necessary to double-fry the wings?
Yes, the double-fry method is what makes these wings extra crispy on the outside while tender inside, a hallmark of the Chinese-Style Fried Chicken Wings Recipe.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the soy sauce with tamari or a gluten-free alternative, and use cornstarch and gluten-free flour in place of regular flour. The flavor and texture remain fantastic!
Final Thoughts
There’s something truly magical about homemade Chinese-Style Fried Chicken Wings Recipe that hits all the right spots from crispy to juicy and savory to subtly sweet. It’s a recipe that’s deceptively simple but so rewarding to make and share. Trust me, once you try this, it will become a favorite in your kitchen just like it is in mine. So heat up that oil, grab your wings, and let’s make some unforgettable crispy bites!
Print
Chinese-Style Fried Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes (including marinating and resting)
- Yield: 10 chicken wings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This recipe features crispy Chinese-style fried chicken wings marinated in a flavorful blend of spices and sauces, then double-fried to achieve an irresistible golden crunch. Perfect as a snack or appetizer, these wings are packed with aromatic garlic, ginger, and a hint of sesame oil, offering a deliciously authentic taste.
Ingredients
Chicken Wings
- 10 whole chicken wings
Dry Ingredients
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- 1 tablespoon flour
- 2 tablespoons cornstarch
Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (substitute with 1 tablespoon rice wine or 1 tablespoon dry sherry if unavailable)
- ½ teaspoon sesame oil
- 1 egg (whisked well)
For Frying
- Vegetable oil (enough to cover wings by about an inch in the frying pot)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch until thoroughly mixed to create the dry seasoning blend.
- Combine Wet Ingredients with Dry: In a medium bowl, whisk together soy sauce, mirin, sesame oil, and the egg. Gradually add the dry seasoning blend to the wet mixture, whisking continuously until you have a smooth, homogeneous marinade.
- Marinate Chicken: Pour the marinade into a gallon-sized freezer bag. Add the chicken wings, seal the bag removing as much air as possible, and massage the marinade thoroughly into the wings ensuring even coating.
- Refrigerate: Refrigerate the marinated wings for at least 1 hour, or preferably overnight for deeper flavor absorption. Before frying, transfer the wings to a large bowl along with as much marinade as possible and let them rest at room temperature for 1 hour to promote even cooking.
- Adjust Batter Consistency: If excess liquid remains at the bottom of the bowl, sprinkle up to 1/3 cup additional flour gradually into the wings and toss to create a thin, sticky batter that coats the wings well. This ensures better adhesion and crispiness during frying.
- Prepare for Frying: Set up a cooling rack over a baking sheet for draining fried wings to maintain crispiness, or alternatively use paper towel-lined plates.
- First Frying: Heat vegetable oil in a deep pot until it reaches 325°F (163°C), ensuring enough oil to submerge the wings. Carefully add the wings in batches and fry for approximately 5 minutes until they turn lightly browned. Remove wings and place on the prepared cooling rack or paper towels.
- Second Frying: Increase oil temperature to between 350°F and 365°F (177–185°C). Return the wings in batches to the hot oil and fry for an additional 3 to 5 minutes until golden brown and extra crispy. Remove and drain as before.
- Serve: Serve the crispy Chinese-style fried chicken wings hot, ideally alongside vegetable fried rice or your favorite dipping sauce.
Notes
- Marinating overnight intensifies flavor but 1 hour is sufficient if short on time.
- Mirin can be substituted with rice wine or dry sherry if unavailable.
- Double frying is key to achieving optimal crispiness.
- Use a thermometer to maintain precise oil temperatures for best results.
- Cooling the wings on racks prevents sogginess by allowing excess oil to drain properly.
- Adjust flour amounts to ensure batter consistency; too much flour may make coating too thick.
