Fried Chicken Wings (Chinese Restaurant Style) - Irresistibly Crisp!
Achieve irresistibly crisp, golden-brown Chinese restaurant-style fried chicken wings with this easy-to-follow recipe. A savory marinade ensures deep flavor in every bite.
Equipment
- paper towels
- large bowl or resealable bag
- heavy-bottomed pot
- wire rack
- baking sheet
Ingredients
- 12 whole chicken wings
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- to taste Kosher salt
- 1 tablespoon Shaoxing wine (substitute with dry sherry or plain rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large plus 1 egg yolk
- ¼ cup cornstarch divided
- Oil for frying (peanut oil recommended)
For Breading
- remaining 2 tablespoons cornstarch
Instructions
- Pat the chicken wings thoroughly dry with paper towels to ensure crispiness.
- In a large bowl or resealable bag, combine the chicken wings with sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, egg, egg yolk, and 2 tablespoons of cornstarch.
- Mix everything well by hand, ensuring each wing is evenly coated. Marinate at room temperature for 1.5 hours.
- Just before frying, add the remaining 2 tablespoons of cornstarch to the marinated wings and toss to coat evenly.
- Heat oil in a heavy-bottomed pot to 320-325°F (160-163°C).
- Fry the wings in batches, about 3 at a time, to prevent overcrowding the pot and ensure even cooking.
- Cook for 5-7 minutes, or until the wings are golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.
- Maintain the oil temperature between batches for consistent frying results. Serve immediately for the best texture.
Notes
- Shaoxing wine can be substituted with dry sherry or plain rice wine. For a heavier breading, use a 50/50 ratio of cornstarch and all-purpose flour instead of cornstarch only. Ensure oil temperature is maintained for consistent results and serve immediately for optimal crispiness.
Notes
Shaoxing wine can be substituted with dry sherry or plain rice wine. For a heavier breading texture, use a 50/50 ratio of cornstarch and all-purpose flour (2 tablespoons of each) instead of the cornstarch-only method. Ensure oil temperature is maintained between batches for consistent frying results. Serve immediately for optimal texture.