Go Back
Chinese Fried Chicken Wings
Ash Tyrrell

Chinese Fried Chicken Wings

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.
Print Recipe Pin Recipe
Total Time 2 hours 23 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.