Name: Crispy Chinese Fried Chicken Wings Recipe (Chinese Takeout Copycat)
Prep time: 3 min
Cook time: 20 min
Total time: 2 h 23 min
Cuisine: Chinese
Ingredients: 18 chicken wing segments or 10 whole chicken wings; 3 tablespoons low sodium soy sauce; 1 tablespoon shaoxing rice wine; 1 tablespoon toasted sesame oil; 2 teaspoons unseasoned rice vinegar; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon granulated sugar; ½ teaspoon onion powder; ¼ teaspoon Chinese five spice; 1 cup cornstarch; 1 large egg; 1 large egg yolk; Vegetable oil for frying

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Chinese fried chicken wings are a popular takeout favorite that many crave for their crispy texture and flavorful marinade. If you’ve ever had a craving for those perfect golden, crunchy wings from your local Chinese restaurant, this recipe will help you recreate them right at home. With a few simple ingredients and some special techniques, you can achieve restaurant-quality crispy wings with savory, sweet, and slightly spicy notes.

The key to the crispiness is in the marinade and the unique frying technique that gives the wings their signature crunch. Marinating the wings allows the flavors to seep in, while the cornstarch and egg coating provides the crunch when fried. These wings are perfect as an appetizer, snack, or even as a main course, especially if paired with rice and vegetables.

This recipe not only delivers incredible flavor but also gives you the flexibility to adjust seasoning and heat levels to suit your taste. Whether you’re making them for a casual dinner, a party, or just a weekend treat, these crispy Chinese fried chicken wings will surely be a hit!

Why You’ll Love This Recipe

1. Crispy Texture

The cornstarch coating gives the wings that signature crispy texture, making every bite satisfying.

2. Flavorful Marinade

The marinade, featuring soy sauce, shaoxing rice wine, and sesame oil, infuses the chicken wings with savory and aromatic flavors.

3. Easy to Make at Home

You don’t need to go to a Chinese restaurant to enjoy these crispy wings—this recipe is simple and easy to follow, so you can make them right in your kitchen.

4. Customizable Heat

Adjust the heat by serving with mumbo sauce, hot sauce, or your favorite dipping sauce for a personal touch.

5. Perfect for Any Occasion

Whether it’s a weeknight meal or a party snack, these wings are always a crowd-pleaser and are sure to impress your guests.

Ingredients

Chicken wing segments or whole chicken wings
Low sodium soy sauce
Shaoxing rice wine
Toasted sesame oil
Rice vinegar (unseasoned)
Garlic powder
Kosher salt
Black pepper (freshly ground)
Granulated sugar
Onion powder
Chinese five spice
Cornstarch
Egg
Egg yolk
Vegetable oil (for frying)

Variations

Extra Crispy Wings: For a thicker, crunchier crust, replace half of the cornstarch with all-purpose flour. This creates a thicker crust that’s even crunchier.
Double Fried Wings: If you prefer extra crispy wings, you can double fry them. First, fry for about 4 minutes, remove, and then fry again for 3 more minutes to achieve maximum crispiness.
No Shaoxing Wine?: If you can’t find Shaoxing rice wine, substitute it with dry sherry or omit it entirely. It will still taste great without it!

How to Make the Recipe

Step 1: Prepare the Wings

Pat the chicken wings dry with paper towels to remove any excess moisture. This helps achieve the crispy texture during frying.

Step 2: Marinate the Wings

In a large zip-top bag or mixing bowl, combine the chicken wings with the marinade ingredients: soy sauce, shaoxing rice wine, sesame oil, rice vinegar, garlic powder, kosher salt, black pepper, sugar, onion powder, and Chinese five spice. Add cornstarch, egg, and egg yolk to the mixture and massage everything together until evenly coated. Seal the bag or cover the bowl and marinate for 2 hours at room temperature.

Step 3: Heat the Oil

Pour enough vegetable oil into a Dutch oven or heavy-bottom pot to make it about 3 inches deep. Heat the oil to 325°F (163°C) over medium heat.

Step 4: Fry the Wings

Carefully place the marinated chicken wings into the hot oil using tongs. Fry in small batches, about 5-6 wing segments or 3-4 whole wings at a time. Fry for 6-7 minutes until golden brown and crispy.

Step 5: Drain the Wings

Remove the wings from the oil using a slotted spoon or Asian spider spoon. Place the fried wings onto a wire rack set over a paper towel-lined baking sheet to drain any excess oil.

Step 6: Repeat Frying

Repeat the frying process with the remaining wings until all have been fried.

Step 7: Serve

Serve the crispy wings hot with mumbo sauce, hot sauce, or your favorite dipping sauce.

Tips for Making the Recipe

Marinate at Room Temperature: Marinating the chicken wings at room temperature is recommended as it prevents the marinade from stiffening. Plus, the wings will absorb the flavors better.
Monitor Oil Temperature: Keep the oil temperature at a consistent 325°F to ensure the wings cook evenly and become crispy without burning.
Double Frying for Extra Crisp: For extra crispy wings, fry them in two stages. The first fry should be for 4 minutes, and the second for 3 minutes to achieve a thicker and crunchier coating.

How to Serve

These crispy Chinese fried chicken wings are perfect as an appetizer or party snack. You can serve them with traditional Chinese dipping sauces like soy sauce or hoisin sauce. They’re also great when paired with steamed rice or sautéed vegetables for a complete meal. For an extra touch, drizzle with hot sauce or mumbo sauce for added flavor.

Make Ahead and Storage

Storing Leftovers

Store the fried chicken wings in an airtight container in the refrigerator for up to 4 days. They will retain their flavor but may lose some of their crispiness.

Reheating

To bring back the crispiness, reheat the wings in an air fryer at 350°F for 3-4 minutes or in the oven at 325°F for 10 minutes. This will help restore their crunchy texture.

FAQs

1. Can I use boneless chicken instead of wings?

Yes, boneless chicken can be used, but the cooking time will differ. Boneless pieces cook faster than wing segments.

2. How can I make the wings spicier?

Serve the wings with spicy dipping sauces like sriracha or add chili flakes to the marinade for extra heat.

3. Can I use frozen chicken wings?

Yes, but make sure to thaw the wings completely before marinating for best results.

4. Can I deep fry these wings instead of pan-frying?

Yes, you can deep fry the wings. Just make sure to heat the oil to the correct temperature to avoid greasy wings.

5. How do I know when the wings are done frying?

The wings are done when they turn golden brown and crispy. The internal temperature should be at least 165°F (74°C) when measured with a meat thermometer.

6. Can I marinate the wings overnight?

Yes, marinating overnight in the refrigerator is fine if you want to prep them in advance.

7. How do I make the crust thicker?

For a thicker crust, use a 50/50 mix of cornstarch and all-purpose flour instead of cornstarch alone.

8. Can I cook these wings in the oven instead of frying?

Baking the wings is an option, but they won’t be as crispy as when fried. If you bake them, preheat the oven to 425°F (220°C) and bake for 20-25 minutes, flipping halfway.

9. Can I use other sauces for dipping?

Feel free to use other sauces such as honey mustard, barbecue sauce, or sweet chili sauce as dipping options.

10. How many wings does this recipe make?

This recipe serves about 4-6 people, depending on the size of the wings and how many are served per person.

Conclusion

This crispy Chinese fried chicken wings recipe is a delicious and satisfying dish that will transport you straight to your favorite Chinese takeout spot. With a flavorful marinade, a perfect crispy coating, and simple frying technique, these wings are sure to become a staple in your home. Whether you serve them with rice, vegetables, or as an appetizer with your favorite sauce, they’re guaranteed to be a hit. Enjoy these wings hot and crispy for the best taste experience!