Chinese Fried Chicken Wings Recipe | Crispy Asian Flavor

I just made a batch of wings tonight that transported me straight back to my favorite Chinese takeout spot. From the first bite, I could taste that deep soy flavor and crispy skin I’ve missed.

I marinated them for a couple of hours, then fried them to golden brown perfection. Each wing had the crunch, moisture, and that unmistakable nutty sesame finish.

I can’t wait to walk you through how I did it—so you can make them anytime, too! If you enjoy this kind of bold flavor, you can also try these baked honey lime chicken thighs for a sweet and tangy twist.

Ingredients Section

Here’s what I used to get that takeout-style flavor, plus some tips so your wings come out just right.

18 chicken wing segments (flats & drums separated) or about 10 whole wings — separating helps get more crisp on more surface area.
3 tablespoons of low sodium soy sauce — gives savory umami without being overly salty.
1 tablespoon Shaoxing rice wine — adds depth and a slight tang; if you don’t have it, dry sherry works.
1 tablespoon toasted sesame oil — for that nutty aroma, it’s crucial; regular sesame oil (untoasted) won’t deliver quite the same.
2 teaspoons of unseasoned rice vinegar — balances richness with a little acidity.
1 teaspoon garlic powder — subtle flavor; fresh garlic might burn when frying.
1 teaspoon kosher salt — adjust depending on your soy sauce strength.
1 teaspoon freshly ground black pepper — a bit sharper, more aromatic than pre-ground.
1 teaspoon granulated sugar — helps with caramelization and browning.
½ teaspoon onion powder — rounds out savory notes.
¼ teaspoon Chinese five-spice — brings warm, fragrant flavor: a little goes a long way.
1 cup cornstarch — key to that crunchy crust; you can use rice flour or potato starch as alternatives.
1 large egg & 1 large egg yolk — part of the velveting—helps the crust set and the wings stay juicy.
Vegetable oil for frying — choose a high-smoke-point oil (like canola or peanut) so the wings crisp without burning.

Note: serves about 18 wing segments (or ~10 whole wings)

Variations

If you want to adapt things based on taste, dietary needs, or what you have:

Dairy-free: This recipe already skips dairy, so it’s naturally dairy-free.
Sugar-free or low sugar: You can omit the sugar or substitute a little honey or stevia – but watch browning as sugar helps color.
Gluten-free: Use tamari or a gluten-free soy alternative, and ensure your cornstarch/rice flour is certified gluten-free.
Extra spicy: Add cayenne pepper or chili powder to the spice mix, or serve with a hot chili sauce.
Thicker crust: Mix cornstarch with all-purpose flour (about 50/50) if you prefer more crunch.
Omit Shaoxing wine: Use dry sherry or a small amount of apple cider vinegar in a pinch.

For another quick meal idea, you can also enjoy these delicious grilled chicken skewers when you’re craving something smoky and charred.

Cooking Time

Prep Time: 3 minutes
Marinade Time: 2 hours
Cooking Time: 20 minutes
Total Time: ~2 hours 23 minutes

Equipment you need

Candy thermometer — so I can monitor oil temperature accurately.
Dutch oven or other heavy-bottomed pot — holds heat well and helps maintain consistent frying temperature.
Asian spider spoon or high-heat slotted spoon — perfect for removing wings cleanly.
Wire rack — lets wings drain while keeping crisp underneath, without getting soggy.
Baking sheet lined with paper towels — catches drips and keeps your workspace tidy.

How to Make Chinese Fried Chicken Wings

Step 1: Marinate the Wings

Pat the wings dry, then combine soy sauce, rice wine, sesame oil, rice vinegar, garlic powder, salt, pepper, sugar, onion powder, and Chinese five-spice in a large zip-top bag or bowl. Massage all the wings so each piece is well coated.

Step 2: Add Velveting Mix

Add cornstarch, the whole egg & egg yolk to the marinated wings. Seal the bag (or mix well in bowl), and massage again until everything is uniformly coated. Let the wings marinate for about 2 hours—this helps the flavors penetrate and the crust set up.

Step 3: Frying to Golden Crisp

Heat oil in a heavy pot until it reaches ~325°F (about 163°C). Fry wings in small batches (so you don’t overcrowd), for 5-7 minutes, until the skin is crispy and golden. Remove with a slotted spoon or spider, and drain wings on a wire rack placed over a paper towel–lined baking sheet.

Step 4: Serve Hot

Serve your wings right after draining. They go great with hot sauce, mumbo sauce (for that iconic DC takeout flavor), or your favorite dipping sauce. Add sides like fried rice or fries to round out the meal.

Additional Tips for Making this Recipe Better

From my own experience making these wings, here are some tricks I’ve picked up:

If you want extra crunch, double fry: first fry until wings are nearly done, remove, let rest for a few minutes, then fry again for a couple more minutes.
I always dry the wings thoroughly before marinating; wet skin makes it harder to get that crispy crust.
Let the oil heat fully between batches—it drops when you add wings. Use a thermometer and adjust heat to keep it stable.
For best flavor, I let the wings come closer to room temperature before frying (especially after marinating). It helps them cook more evenly.
Don’t skip resting them on a wire rack after frying; paper towels alone trap steam and make bottoms soggy.

While experimenting in the kitchen, I often mix and match ideas from different meals. If you’re looking for inspiration for your next midday feast, check out these creative lunch recipes to keep things exciting.

How to Serve Chinese Fried Chicken Wings

Serve the wings piled on a platter lined with parchment paper, maybe garnished with finely chopped scallions or thinly sliced green onions. For garnish, sprinkle toasted sesame seeds or a little chopped fresh cilantro.

Pair with small bowls of mumbo/hot sauce, soy-vinegar dip, or sweet chili sauce on the side. Fried rice or veggie fried rice, crisp fries, or even pickled vegetables help balance the richness. To present like takeout, serve on a wooden board or in a basket lined with parchment—makes it feel inviting and casual.

Nutritional Information

Approximate values per wing:

Calories: ~152 kcal
Protein: ~10 g
Carbohydrates: ~7 g
Fat: ~9 g

Make Ahead and Storage

Storage

After cooking, store the wings in an airtight container in the fridge. They stay good for up to 4 days—but the crispness will fade a little unless reheated carefully.

Freezing & Reheating

You can freeze cooked wings: freeze on a tray first until firm, then move to freezer bags. To reheat, thaw in the fridge overnight, then re-crisp in the oven at ~325°F for 10 minutes or in an air fryer at 350°F for 3-4 minutes. These methods help recover much of the crunch without drying them out.

Why You’ll Love This Recipe

Here are the reasons this recipe hits in all the right ways:

The marinade delivers classic takeout flavors (soy, sesame, Shaoxing wine) that feel nostalgic and satisfying.
The velveting plus cornstarch crust method gives a crisp exterior but juicy inside—no dry meat.
It’s versatile: you can adapt spice levels, adjust sweetness, or make it gluten-free or sugar-free easily.
It’s relatively simple: minimal hands-on time but with a short frying stage gives big payoff.
Great for entertaining or weeknight dinners—it feels special but doesn’t take all day.

Ash Tyrrell