Forget Takeout: The Ultimate Chinese Fried Chicken Wings Recipe
I still remember the first time I had truly great Chinese fried chicken wings. It wasn’t at a fancy restaurant. It was at a tiny, hole-in-the-wall spot my friend swore by.
The skin was so crispy it shattered when I bit into it, and the meat inside was unbelievably juicy and flavorful. It completely ruined takeout wings for me forever.
For years, I tried to replicate that experience at home. My first few attempts were… let’s just say, soggy and sad. But I stuck with it, tweaking and testing.
This recipe is the result of all that trial and error. It’s the secret to getting that perfect, restaurant-quality crunch in your own kitchen. It all comes down to a few simple techniques.
What You’ll Need
The marinade is where all the deep flavor comes from. The dredge is what creates that incredible crust. Don’t skip a thing!
For the Marinade:
- 3 lbs chicken wings, split into flats and drumettes
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 teaspoon white pepper
- 1 large egg
For the Dredge & Frying:
- 1 cup potato starch (or cornstarch)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 4-6 cups neutral oil for frying (like canola, peanut, or vegetable)
Tools Required
You don’t need a professional kitchen, just a few basics.
- Large mixing bowl
- Shallow dish or plate (for the dredge)
- Heavy-bottomed pot or wok
- Cooking thermometer
- Tongs
- Wire rack set over a baking sheet
How to Make Chinese Fried Chicken Wings
Follow these steps closely, especially the frying part. The double-fry method is our secret weapon for maximum crispiness.
Step 1: Dry and Marinate
Pat the chicken wings completely dry with paper towels. This is the most important step for a crispy skin, so don’t be shy with those towels.
In a large bowl, whisk together all the marinade ingredients. Add the dry chicken wings and toss until every single piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
Step 2: Prepare the Dredge
In a shallow dish, mix the potato starch, flour, salt, and five-spice powder. Set it aside.
Step 3: Heat the Oil
Pour the oil into your wok or heavy pot until it’s about 2-3 inches deep. Attach a cooking thermometer and heat the oil to 300°F (150°C). Getting the temperature right is key.
Step 4: Dredge the Wings
While the oil heats up, take a few wings at a time from the marinade, letting any excess drip off. Dredge them in the flour mixture, pressing gently to make sure the coating sticks. Shake off any excess and place them on a separate plate.
Step 5: The First Fry
Carefully place about 5-6 wings into the hot oil. Don’t overcrowd the pot. Fry for about 5-7 minutes, until they are light golden and cooked through. They won’t be super crispy yet, that’s normal.
Remove the wings with tongs and let them drain on the wire rack. Repeat with the remaining wings, making sure the oil returns to 300°F between batches.
Step 6: The Second Fry (The Magic Step)
Once all the wings have been fried once, increase the oil temperature to 375°F (190°C). This higher temperature is what creates that shatter-proof crust.
Working in batches again, fry the wings for a second time for just 1-2 minutes. You’ll see them turn a deep golden brown and become incredibly crispy. Remove them quickly and place them back on the wire rack to drain. Serve immediately!
| Fry Stage | Temperature | Time | Purpose |
|---|---|---|---|
| First Fry | 300°F (150°C) | 5-7 mins | Cooks the meat |
| Second Fry | 375°F (190°C) | 1-2 mins | Creates crispiness |
Pro Tips
I’ve made every mistake so you don’t have to. Here are the most important takeaways from my experience.
- Dryness is Godliness: I said it before, but it’s worth repeating. Any moisture on the skin will steam the wing instead of frying it. Pat them dry like your life depends on it.
- Don’t Crowd the Pot: Adding too many wings at once drops the oil temperature dramatically. This leads to greasy, soggy wings. Fry in small batches for the best results.
- Potato Starch is a Game Changer: While cornstarch works, potato starch creates a lighter, crispier crust that stays crunchy longer. If you can find it, use it.
- Trust the Thermometer: Guessing the oil temperature is a recipe for disaster. A cheap cooking thermometer is one of the best investments you can make for your kitchen.
Substitutions and Variations
This recipe is a fantastic starting point. Feel free to play around with it.
- Gluten-Free: Swap the soy sauce for tamari and use only potato starch (or a GF all-purpose flour blend) in the dredge.
- Make it Spicy: Add a teaspoon of chili garlic sauce or some crushed red pepper flakes to the marinade. A pinch of ground Sichuan peppercorn in the dredge is also amazing.
- Different Coatings: After the second fry, you can toss the wings in your favorite sauce. A simple garlic honey glaze or a classic buffalo sauce works wonders. Just toss quickly and serve right away to keep them crisp.
Make-Ahead Tips
You can definitely do some prep work to make life easier.
The wings can be marinated for up to 24 hours in the fridge. You can also perform the first fry up to a few hours ahead of time. Just let the wings cool on the wire rack and leave them at room temperature. When you’re ready to serve, heat the oil for the second fry and crisp them up.
| Diet | Ingredient to Swap | Replacement |
|---|---|---|
| Gluten-Free | Soy Sauce, Flour | Tamari, GF Flour/Starch |
| Lower Sodium | Soy Sauce, Salt | Low-Sodium Soy Sauce, Reduce Salt |
Meal Pairings and Nutrition
These wings are a star, but they play well with others. Serve them with a side of steamed jasmine rice to soak up the flavor and a simple stir-fried vegetable like garlic bok choy or blanched broccoli to cut through the richness.
As for nutrition, these are fried chicken wings, so they are a treat! Enjoy them in moderation.
(Nutritional values are estimates based on a 6oz serving size).
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~30g |
| Fat | ~32g |
| Carbohydrates | ~10g |
Leftovers and Storage
If you somehow have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, do not use the microwave! It will make them rubbery. The best way is to bake them on a rack at 375°F (190°C) for 10-15 minutes, or until heated through and crisp again. An air fryer also works great for this.
Frequently Asked Questions
Q1. Can I make these in an air fryer?
Ans: Yes. After dredging, spray the wings lightly with oil. Air fry at 380°F (195°C) for about 20-25 minutes, flipping halfway through. They won’t be identical to deep-fried, but they will be very crispy and delicious.
Q2. Why weren’t my wings crispy?
Ans: This usually comes down to three things: the wings were not dry enough, the oil temperature was too low, or you skipped the second fry. The double-fry method is non-negotiable for that signature crunch.
Q3. What is Shaoxing wine and can I substitute it?
Ans: It’s a Chinese cooking wine that adds a specific, complex flavor. You can find it in most Asian markets. If you can’t find it, a dry sherry is the next best substitute.
Q4. Can I bake these instead of frying?
Ans: You can, but the texture will be different. For baked wings, skip the dredge. After marinating, place them on a wire rack over a baking sheet. Bake at 425°F (220°C) for 40-50 minutes, flipping halfway through, until the skin is browned and crisp.
Wrapping Up
Making incredible fried chicken at home isn’t some impossible dream. With this recipe, you have all the secrets to a perfectly crispy, juicy, and flavorful wing that will beat any takeout you’ve ever had.
Give it a try this weekend. I promise, that first crunchy bite will make it all worth it. Let me know how they turn out in the comments below—I’d love to hear about your experience!
