If you’re craving a snack that’s bursting with flavor, delightfully crispy, and irresistibly addictive, then you are going to love this Chinese-Style Fried Chicken Wings Recipe. These wings are perfectly marinated in a medley of spices and aromatic ingredients that create the ideal balance of savory, subtly sweet, and just a hint of warmth. The double frying technique makes the outside crunchy while keeping the meat tender and juicy inside. Whether you’re cooking for a casual get-together or just want a special treat, this recipe delivers every single time.
Ingredients You’ll Need
These ingredients come together in a straightforward but powerful way — each one plays a vital role in bringing the perfect taste, texture, and color to this dish. Simple pantry staples combine with a few Asian flavor boosters to create an unforgettable taste profile.
- 10 whole chicken wings: Fresh wings give you plenty of meat to work with and the ideal size for perfect crispness.
- Vegetable oil (for frying): A neutral oil with a high smoke point to achieve that signature crispy crust.
- Salt (2 teaspoons): Essential for seasoning and bringing out all the nuanced flavors in the wings.
- Garlic powder (2 teaspoons): Adds a warm, savory depth that’s unmistakably comforting.
- Sugar (1 teaspoon): Balances the savory with a touch of sweetness for a well-rounded taste.
- White pepper (½ teaspoon): Brings gentle heat and a peppery aroma without overpowering the dish.
- Ground ginger (½ teaspoon): Gives a subtle zing and freshness that brightens the marinade.
- Onion powder (½ teaspoon): Infuses mild sweetness and complexity.
- Sesame oil (½ teaspoon): Adds a toasty, nutty note that’s signature in Chinese cooking.
- Flour (1 tablespoon, plus more for coating): Helps form the crisp coating when fried.
- Cornstarch (2 tablespoons): Crucial for achieving that light, crackly exterior texture.
- Soy sauce (2 tablespoons): Provides umami richness and savory depth.
- Mirin (1 tablespoon): A sweet rice wine that lends a subtle sweetness and glossy finish (you can substitute with a mix of sugar and a splash of white wine).
- Egg (1, whisked): Binds everything together in the marinade for a cohesive batter.
How to Make Chinese-Style Fried Chicken Wings Recipe
Step 1: Mix the Dry Ingredients
Start by combining all the dry seasonings like salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch in a small bowl. Getting these mixed well ensures that the flavors will be evenly distributed in the marinade, setting the stage for taste perfection.
Step 2: Prepare the Marinade
Next, take a medium bowl and whisk together the wet ingredients — the soy sauce, mirin, sesame oil, and the well-beaten egg. Slowly stir in the dry mixture from Step 1 until you get a smooth, uniform batter. This combination creates a flavorful coating that clings beautifully to every wing.
Step 3: Marinate the Chicken Wings
Transfer the marinade to a large freezer bag, add your chicken wings, and seal the bag after pressing out the air. Use your hands to rub the marinade all over the wings, making sure each piece is fully coated. It might seem like a thin batter, but trust me, this works wonders in flavor and texture.
Step 4: Chill and Let the Flavors Develop
Pop the bag into the refrigerator for at least one hour or, even better, overnight. This resting time allows the wings to soak in all those incredible flavors. When you’re ready, remove the wings and transfer them to a bowl, collecting as much of the batter as you can. Let them sit at room temperature for about an hour to prepare for frying.
Step 5: Adjust the Coating
If you spot any excess liquid pooling at the bottom, gradually add up to one-third cup of flour and toss the wings gently to ensure they’re coated in a thin, sticky batter. This step helps the batter cling during frying and builds a fantastic crisp outer layer.
Step 6: Prepare for Frying
The secret to crispy wings is a good setup — if you have a cooling rack, set it over a baking sheet to drain the fried wings once cooked. If not, don’t worry; paper towels on a plate will do the trick to soak up excess oil and keep your wings crunchy and delicious.
Step 7: First Frying at 325° F
Heat vegetable oil in a deep pot to 325 degrees Fahrenheit. Be patient and make sure the oil is hot before adding the wings, so they start sizzling the moment they hit the oil. Fry the wings in batches for about 5 minutes, just until they turn a light golden brown. This initial fry cooks the chicken through gently without burning the batter.
Step 8: Drain and Rest
Carefully remove the wings from the oil and place them on your prepared racks or paper towels. Letting them rest prevents sogginess and prepares them for one last fry.
Step 9: Second Frying for Ultimate Crispiness
Turn the heat up so the oil reaches between 350 and 365 degrees Fahrenheit. This hotter oil finish crisps the wings beautifully. Fry each batch again for 3 to 5 minutes until they achieve a lovely golden-brown color and a satisfyingly crunchy texture. Your Chinese-Style Fried Chicken Wings Recipe is almost ready to enjoy!
How to Serve Chinese-Style Fried Chicken Wings Recipe
Garnishes
To boost flavor and add visual appeal, scatter some toasted sesame seeds or chopped green onions over the wings just before serving. Fresh cilantro or thin slices of red chili can also bring a pop of color and a fresh bite, complementing the savory crispiness perfectly.
Side Dishes
These wings pair wonderfully with classic vegetable fried rice — the light, fragrant rice balances the bold flavors and crispy texture of the chicken. Alternatively, serve with steamed bok choy or a crunchy Asian slaw to lighten things up while keeping with the theme.
Creative Ways to Present
For a fun twist, arrange the wings on a platter lined with banana leaves or place them in colorful paper cones for a festive party vibe. Serving with small bowls of dipping sauces like spicy mayo, hoisin, or sweet chili sauce invites guests to personalize their bites and makes the experience interactive and exciting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers — though they might disappear quickly — store the wings in an airtight container in the refrigerator for up to three days. They’ll lose a bit of their crispiness but still taste amazing cold or reheated.
Freezing
You can freeze cooked wings by placing them in a single layer on a baking sheet and freezing until solid, then transferring to a freezer bag. They can stay tasty in the freezer for up to two months, making it easy to enjoy this treat whenever you want.
Reheating
The best way to reheat and regain some of the original crispness is to use a hot oven or air fryer. Heat to about 375 degrees Fahrenheit and warm the wings for 8-10 minutes until heated through and crisp. Avoid microwaving if you want to keep that satisfying crunch.
FAQs
Can I use chicken drumettes instead of whole wings?
Absolutely! Drumettes work just as well and cook in a very similar amount of time. They even provide a bit more meat, which some people prefer.
What if I don’t have mirin on hand?
No worries! You can substitute mirin with a tablespoon of sugar mixed with a splash of white wine or rice vinegar for a similar sweet and tangy effect.
Why do we fry the wings twice?
The double frying technique is key to achieving ultra-crispy skin. The first fry cooks the chicken gently, while the second fry crisps up the coating without overcooking the meat.
Can I bake these wings instead of frying?
While baking might be healthier, it won’t produce the same crispiness. If you choose to bake, consider broiling at the end to help crisp the skin, but frying is the best method for authentic texture.
How spicy is this Chinese-Style Fried Chicken Wings Recipe?
This recipe is mild in heat but packs a flavorful punch with its aromatic spices. If you love spice, adding a dash of cayenne or serving with a spicy dipping sauce will amp up the kick.
Final Thoughts
There is truly nothing like biting into a platter of homemade Chinese-Style Fried Chicken Wings Recipe — the crisp texture, the complex marinade, and the juicy meat are a match made in flavor heaven. Perfect for gatherings or just when you want a delicious treat, this recipe invites you to create magic in your kitchen and impress everyone lucky enough to try it. Definitely give it a go; your taste buds will thank you!
Print
Chinese-Style Fried Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes plus 1 hour marinating and 1 hour resting
- Yield: 10 chicken wings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
These Chinese-style fried chicken wings are perfectly crispy on the outside and juicy inside, marinated with a flavorful blend of spices, soy sauce, and mirin. Double-fried for an extra crunch, they make a delightful appetizer or snack and pair perfectly with vegetable fried rice.
Ingredients
Chicken Wings
- 10 whole chicken wings
Marinade and Batter
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon sesame oil
- 1 tablespoon flour (plus up to 6 tablespoons more for coating)
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon mirin (can substitute with 1 tablespoon dry sherry or sweet cooking wine)
- 1 egg, whisked well
- Vegetable oil (for frying)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, and onion powder until well blended.
- Prepare Wet Mix: In a medium bowl, mix soy sauce, mirin, sesame oil, and whisked egg. Add the dry ingredient mix to this bowl and whisk until smooth and fully combined.
- Marinate Chicken: Transfer the marinade to a gallon freezer bag, add the chicken wings, seal tightly removing as much air as possible, and massage the marinade over each wing to coat evenly. The batter will be minimal but effective.
- Refrigerate: Let the wings marinate in the refrigerator for at least 1 hour or overnight for best flavor. Remove from refrigerator and transfer wings to a large bowl, scraping off as much batter as possible. Let them rest at room temperature for 1 hour before frying.
- Coat Wings: If there is excess liquid in the bowl, add up to 1/3 cup of flour gradually (sometimes up to 6 tablespoons), tossing the wings until no liquid remains and all wings are coated in a thin, sticky batter.
- Prepare for Frying: Set cooling racks over a baking sheet for the fried wings to rest on, allowing maximum crispiness. If unavailable, use paper towel-lined plates.
- First Fry: Heat enough vegetable oil in a pot to cover wings by about an inch to 325°F (163°C). Once the oil is properly heated, fry the wings in batches for about 5 minutes each until they are lightly browned. Remove and drain on racks or paper towels.
- Second Fry: Increase the oil temperature to 350-365°F (177-185°C) for a crispier finish. Fry each batch again for 3-5 minutes until golden brown. Remove and let rest briefly before serving.
- Serve: Enjoy the hot, crispy wings with vegetable fried rice or your favorite dipping sauce.
Notes
- The mirin can be substituted with dry sherry or sweet cooking wine if unavailable.
- Double frying ensures extra crispiness and a golden exterior.
- Allowing the wings to rest at room temperature before frying helps them cook evenly.
- Using a wire cooling rack prevents sogginess by letting excess oil drain away.
- Be cautious with oil temperature to maintain crispiness and avoid greasy wings.
