Fried Chicken Wings (Chinese Takeout Wings)

Make these iconic Chinese-style chicken wings at home! The wings are fried to perfection – extra crunchy and crispy, with just the right amount of balance of salty goodness and a hint of sweetness. Say goodbye to expensive takeout with a budget-friendly homemade version of Chinese fried chicken wings.

Chinese takeout chicken wings are a classic takeout dish. After testing many different versions, I found the key to the classic fried chicken wings flavors – soy sauce, Shaoxing wine, sesame oil, and sugar. A few other ingredients combine to create the classic flavor you will find at your local Chinese takeout spot.

Using cornstarch and flour, the wings stay light and crispy which gives them a satisfying crunch. Serve them with fried rice (like my Shrimp Fried Rice) and some hot sauce or duck sauce.

Chinese Fried Chicken Wings at Home

We know that Chinese-style chicken wings are a beloved staple in the takeout scene of NYC, Chicago, and DC. But lately? They’ve been getting more expensive and smaller. This is why I learned how to make them at home!

Here is why you should make them:

• Restaurant-style meal at home: These are as close as you’ll get to the NYC-style fried chicken wings recipe.
• Savory, salty, and flavorful: Thanks to the combination of flavors, these chicken wings are deliciously crispy on the outside and juicy tender on the inside.
• Easy to prep: You must deep fry these wings to achieve the classic crispy and crunchy flavors, but the prep is relatively quick and easy. Simply toss together everything in a bowl and deep fry in hot oil.

Ingredients You Need

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Whole chicken wings: For traditional Chinese chicken wings, you need whole wings.
• Shaoxing wine: This is a traditional Chinese red wine that adds depth of flavor to marinades and sauces. You can find Shaoxing wine here. Or, you can find it at your local Asian supermarket!
• Sesame oil: Adds a distinctive nutty, rich aroma and flavor.
• Soy sauce: A staple in Asian cooking that adds delicious flavor to the wings.
• Egg: Helps to coat the wings and acts as a binder.
• Sugar: Adds a subtle amount of sweetness.
• Seasonings: I use garlic powder and freshly cracked black pepper.
• All-purpose flour: Coats the wings for delicious crispy texture.
• Cornstarch: A must for extra-crispy wings.
• Vegetable oil for frying: You can also use canola oil, peanut oil or corn oil.
• Salt: I love to salt the wings after frying. You can adjust the salt to taste.

How to Make Chinese Fried Chicken Wings

Make crispy fried chicken wings inspired by your neighborhood Chinese restaurant with just a few steps!

1. Marinate the wings: In a large mixing bowl, whisk together the Shaoxing wine sesame oil, soy sauce, egg, sugar, garlic powder, and pepper. Add the wings and toss to coat the chicken all over. Add 2 tablespoons of cornstarch and the flour. Toss the wings again to coat the chicken all over with the flour mixture. Cover and set aside for 15 to 20 minutes to bring the wings to room temperature.

2. Toss again with the cornstarch: Add the remaining 1 tablespoon cornstarch to the wings and toss to coat the chicken all over.

3. Deep fry the wings: Line a plate with paper towels. Fill a large deep pot or Dutch oven halfway full with oil and set over medium-high heat. Once the oil reaches 375°F on an instant-read thermometer, fry the wings in batches of 3 to 4 wings to not overcrowd the pot, until golden brown and cooked through, 10 to 12 minutes.
4. Finish with salt: Use tongs to remove the wings from the oil and transfer to the lined plate to drain any excess oil. While the wings are hot, sprinkle them with salt to taste.

Recipe Tips

1. Marinate the wings for a flavor explosion: Chinese Takeout wings are all about that flavor punch, and marinating is the secret weapon. Combine soy sauce, shao xing wine, egg, and spices. Let those wings soak up the magic for at least a couple of hours.
2. Crispy wings is the key: The hallmark of fantastic Chinese Takeout wings is that crispy exterior. Achieve this by giving your wings a light coating of cornstarch or baking powder before baking or frying. This technique adds that irresistible crunch that makes every bite satisfying. Also, make sure to let the wings come to room temperature before cooking for more even cooking.
3. Use hot oil for crispiness: when it comes to frying, the hotter, the better! Make sure your oil is hot before adding the wings. A high temperature ensures that they get that golden brown crispiness on the outside while staying juicy on the inside. Be cautious, though, and use a thermometer to monitor the oil temperature.
4. Don’t crowd the pot: The key to ensure crispy fried chicken wings is to make sure you don’t add too many wings to the pot. You do not want to overcrowd the chicken or it will not crisp up nicely.
5. Make a larger batch: You can easily make a double batch of wings to serve a larger crowd.

Storage Instructions

Store any leftover deep-fried chicken wings in an airtight container for up to 3 days. Reheat in the oven or in the microwave until warmed through.

Other Classic Takeout Recipes

• Sweet and Sour Chicken
• Shrimp Lo Mein
• P.F. Chang’s Lettuce Wraps
• Chicken and Broccoli

Now, armed with these tips, you’re on your way to creating some seriously delicious homemade Chinese wings! 🍗🌶️