Description
These Crispy Chinese Fried Chicken Wings are the perfect homemade takeout-style snack! Coated in a delicious, crispy crust and fried to golden perfection, these wings are full of savory flavors and a slight kick from the spices. Serve them with your favorite dipping sauce for a satisfying treat.
Ingredients
Scale
- 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
Instructions
- Prepare the Chicken Wings: Pat the chicken wings dry with paper towels to remove any moisture.
- Marinate: In a large zip-top bag or mixing bowl, combine the chicken wings with the soy sauce, shaoxing rice wine, sesame oil, rice vinegar, garlic powder, salt, pepper, sugar, onion powder, and Chinese five spice. Add cornstarch, egg, and egg yolk to the bag or bowl. Seal the bag and massage everything together until the marinade is well mixed and the chicken is evenly coated. Alternatively, stir the mixture well in a bowl. Let the wings marinate for 2 hours.
- Fry the Wings: Pour enough vegetable oil into a Dutch oven or heavy-bottomed pot to cover the wings by 3 inches. Heat the oil to 325°F. Working in small batches (5-6 wing segments or 3-4 whole wings at a time), carefully place the marinated wings into the hot oil using tongs.
- Cooking: Fry the wings for 6-7 minutes, until golden brown and crispy. Use a heat-safe slotted spoon or an Asian spider spoon to remove the wings from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat until all wings are fried.
- Serve: Serve the wings hot with mumbo sauce, hot sauce, or any dipping sauce of your choice.
Notes
- Storage and Reheating: Store the fried wings in an airtight container in the fridge for up to 4 days. To reheat, use an air fryer at 350ºF for 3-4 minutes or bake in the oven at 325ºF for 10 minutes to restore crispiness.
- Pro Tips for the Best Chinese Wings:
- For a thicker crust, mix cornstarch with all-purpose flour (50/50).
- Double-fry the wings for an extra crispy result: fry first for 4 minutes, then fry again for another 3 minutes.
- Marinate the chicken wings at room temperature for best results. The marinade tends to thicken in the fridge.
- Shaoxing wine can be found at most Asian grocery stores; if not, dry sherry or skipping it will work as alternatives.
- Prep Time: 3 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese Fried Chicken Wings, Crispy Wings, Takeout Chicken Wings, Fried Wings, Chinese Appetizers