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Chinese restaurant style fried chicken wings: Easy Recipe

  • Prep Time: 90
  • Cook Time: 7
  • Total Time: 97
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Deep Frying
  • Cuisine: Chinese-American
Chinese restaurant style fried chicken wings: Easy Recipe

Description

These Chinese restaurant-style fried chicken wings deliver that iconic, deep-brown, shatter-crisp crust you crave from your favorite local takeout spot. By utilizing a savory marinade and a pure cornstarch coating, this recipe achieves a professional-level crunch and deep, aromatic flavor right in your own kitchen.

The secret lies in the dual-stage coating process and precise temperature control, ensuring the wings remain moist and tender on the inside while becoming perfectly golden and ultra-crispy on the outside.

Ingredients

  • 2 lbs fresh whole chicken wings (patted very dry)
  • 1 tbsp sugar
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 large egg
  • 4 tbsp cornstarch (divided into 2 tbsp for marinade and 2 tbsp for coating)
  • 4 cups peanut oil (for deep frying)

Instructions

  1. Prepare the wings: Pat the chicken wings extremely dry using paper towels; surface moisture is the enemy of a crisp crust.
  2. Marinate the chicken: In a large mixing bowl, combine the wings with sugar, black and white pepper, garlic powder, salt, Shaoxing wine, soy, fish sauce, sesame oil, the egg, and 2 tablespoons of cornstarch. Massage well and refrigerate for 1.5 hours until the wings look glossy and smell fragrant.
  3. Coat the wings: Remove the wings from the fridge and toss them with the remaining 2 tablespoons of cornstarch until each wing is evenly and thinly coated.
  4. Heat the oil: Add the peanut oil to a heavy-bottomed pot or wok and heat to 320-325°F using a deep-fry thermometer.
  5. Deep fry the wings: Carefully lower the wings into the oil in small batches to avoid crowding, which drops the temperature. Fry for 5-7 minutes, listening for a steady, rhythmic sizzle.
  6. Check for doneness: Fry until the wings reach an internal temperature of 165°F and the crust is a deep, golden mahogany color. Tap the wings against a wire rack; they should sound hollow and metallic when perfectly crisp.
  7. Drain and serve: Remove with a spider strainer, drain on a wire rack or clean paper towels to ensure they stay crispy, and serve immediately.

Notes

  • Make-ahead: You can marinate the wings up to 4 hours in advance, but add the final cornstarch coating immediately before frying for the best texture.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: For best results, reheat in an air fryer at 400°F for 4-5 minutes until the skin crisps up again; avoid the microwave which will make them soggy.
  • Substitution: If Shaoxing wine is unavailable, dry sherry serves as the closest authentic-tasting alternative.
  • Serving: Serve these alongside a side of spicy chili oil or sweet and sour sauce for an authentic takeout experience.

Nutrition

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