Fried Chicken Wings (Chinese Restaurant Style) Recipe

I perfected a Chinese Takeout Chicken Wings Recipe using a simple marinade of soy, fish sauce, sesame oil and Shaoxing wine to create golden, deeply flavored, lightly craggy fried wings.

I still get cravings for those golden, craggy wings from Chinese takeout, and I swear these Fried Chicken Wings (Chinese Restaurant Style) hit that exact spot. The flavor pops from a little Shaoxing wine and a whisper of toasted sesame oil, stuff that makes you pause mid bite.

The skin turns super crunchy but the inside stays juicy, its kinda like the best kind of surprise. I call this my Chinese Takeout Chicken Wings Recipe because people always ask where I order from, like there is a secret place.

Trust me you wont wanna only eat one.

Ingredients

• Chicken wings: High in protein and fat filling, not much fibre, healthy in moderation.
• Light soy sauce: Salty umami punch adds savory depth, big sodium hit, zero carbs or fibre.
• Shaoxing wine: Brings nutty fermented notes, lifts aromatics, tiny alcohol cooks off, not nutritious.
• Fish sauce: Powerful savory boost, a little goes far high in sodium adds depth.
• Sesame oil: Toasted aroma adds richness and nutty flavour, mostly fat but very flavorful.
• Cornstarch: Makes skin ultra crisp by absorbing moisture, mostly carbs no protein or fibre.
• Egg white: Binds coating gives light crispness, low fat, mostly protein simple ingredient.
• Garlic: Adds sharp savory bite contains beneficial compounds small calories boosts flavor.
• Sugar: Little sweetness balances savory adds caramelization mostly empty carbs use sparingly.

Ingredient Quantities

• 2 lb (about 900 g) chicken wings
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp fish sauce
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 1/2 tsp fine salt
• 1/2 to 1 tsp ground white pepper
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 tsp Chinese five spice powder (optional)
• 1 large egg white
• 3/4 cup cornstarch (or potato starch)
• 1/4 cup all purpose flour
• 1 tsp baking powder (aluminum free preferred)
• Neutral oil for deep frying, about 1.5 to 2 quarts (1.5 to 2 L)

How to Make this

1. Trim and pat the chicken wings dry, separate flats and drumettes if you want, then put them in a bowl. Add 2 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp fish sauce, 1 tsp toasted sesame oil, 1 tsp granulated sugar, 1/2 tsp fine salt, 1/2 to 1 tsp ground white pepper, 2 cloves minced garlic, 1 tbsp grated ginger and 1/4 tsp Chinese five spice powder if using. Toss to coat, cover and marinate in the fridge for 2 to 4 hours or overnight for best flavor.

2. When ready to cook, mix the dry coating in a large bowl: 3/4 cup cornstarch or potato starch, 1/4 cup all purpose flour, and 1 tsp baking powder. Stir so the baking powder is evenly distributed.

3. Whisk the 1 large egg white lightly until foamy, drain the wings a bit from the marinade but dont dry them completely, then toss wings in the egg white so they get a thin sticky coating.

4. Working in batches, dredge each wing thoroughly in the starch flour mix, pressing the coating on so it sticks. Set coated wings on a wire rack or tray and let them rest 10 to 15 minutes so the coating adheres and firms up.

5. Pour neutral oil into a deep pot to a depth of about 3 to 4 inches using about
1.5 to 2 quarts
1.5 to 2 L. Heat the oil to about 325 degrees F 160 degrees C. Use a thermometer if you have one, it makes a huge difference.

6. Fry the wings in batches at 325 F 160 C until they are cooked through and pale golden, about 6 to 8 minutes depending on size. Do not overcrowd the pot, that will drop the oil temp and make them greasy. Transfer cooked wings to a wire rack to drain.

7. Increase the oil temperature to 375 degrees F 190 degrees C. Return the wings to the hot oil for a quick second fry about 1 to 2 minutes until deeply golden and craggy. This double fry is the trick to insanely crispy skin.

8. Drain again on a rack for a minute, sprinkle a tiny extra pinch of salt or white pepper if you want, serve hot. Tips: use potato starch instead of cornstarch for even crispier texture, let wings rest after coating so crumbs stick better, and always watch oil temp because too hot burns coating and too cool makes it soggy.

Equipment Needed

1. Two large mixing bowls (one for marinating, one for the dry coating)
2. Whisk (for egg white and mixing dry ingredients)
3. Tongs or chopsticks (for turning and dredging wings)
4. Fine-mesh sieve or slotted spoon/spider (for removing wings from hot oil)
5. Heavy pot or Dutch oven for deep frying (3 to 4 in/7 to 10 cm oil depth)
6. Deep-fry/candy thermometer (to monitor 325 F and 375 F)
7. Wire rack with a rimmed baking sheet or tray underneath (for resting and draining)
8. Measuring cups and spoons plus a small bowl for the egg white and marinade scraps
9. Paper towels or kitchen towels (for quick blotting and cleanup)

FAQ

Fried Chicken Wings (Chinese Restaurant Style) Recipe Substitutions and Variations

• Shaoxing wine: use dry sherry 1:1, or mirin if you like it sweeter. For a non alcoholic swap try 1 tbsp chicken broth + 1 tsp rice vinegar.
• Fish sauce: swap with equal soy sauce plus 1/8 to 1/4 tsp anchovy paste for umami, or use 1 tsp oyster sauce. For vegetarian, dissolve 1/2 tsp miso in 1 tbsp warm water.
• Egg white: replace with 2 tbsp aquafaba (chickpea brine) 1:1, or make a quick cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to help the coating stick, though texture wont be exactly the same.
• Cornstarch (or potato starch): use tapioca starch or arrowroot 1:1. If neither is available try rice flour for crispness, or mix 3/4 cup cornstarch + 1/4 cup all purpose flour for a sturdier crust.

Pro Tips

– Pat the wings super dry before they go in the marinade and again before coating, and if you can let them sit uncovered in the fridge for 30–60 minutes before dredging it helps the skin get extra dry so the coating grabs better, trust me its worth the time.

– Use potato starch instead of cornstarch for a crispier, glassier crust, sift the dry mix if you can and press the coating onto each wing so there are no bare spots, then let the coated wings rest 10–15 minutes so the crust firms up; dont skip the baking powder (aluminum free) in the mix, it lightens the crust.

– Watch the oil temperature with a thermometer, first fry low to cook through and then blast it hot for the second fry, and never overcrowd the pot or the oil temp will crash and youll get greasy wings; let the oil come back up to temp between batches.

– Drain on a wire rack not paper towels so the underside stays crisp, sprinkle any finishing salt or white pepper right after the second fry so it sticks, and if you need to hold them short term keep them in a single layer in a 200 F oven so they stay hot and crunchy.