Crispy Chinese Fried Chicken Wings Recipe

Chinese fried chicken wings are a popular dish that brings the perfect combination of crispy, flavorful coating and tender, juicy meat inside. Inspired by Chinese takeout favorites, this recipe delivers that beloved crunchy texture with a savory, slightly sweet, and aromatic taste. The wings are marinated in a flavorful mixture of soy sauce, sesame oil, rice vinegar, and a blend of Chinese spices, which not only tenderize the chicken but also infuse it with delicious flavors. After a quick fry in hot oil, the result is an irresistible dish that rivals any restaurant-style fried wings. This recipe is perfect for casual get-togethers, family dinners, or simply satisfying your craving for crispy chicken.

Why You’ll Love This Recipe

1. Crispy & Crunchy

The velveting technique and the cornstarch coating ensure that the wings come out crispy, giving you that satisfying crunch with every bite.

2. Authentic Chinese Flavors

The marinade infuses the wings with the rich, aromatic flavors of Shaoxing rice wine, sesame oil, and Chinese five-spice, delivering that signature Chinese takeout flavor you love.

3. Simple Ingredients

With ingredients you can easily find at your local grocery store or an Asian market, this recipe doesn’t require any hard-to-find items, making it easy to prepare at home.

4. Versatile

You can serve these wings as an appetizer, snack, or main course. Pair them with mumbo sauce, hot sauce, or even your favorite dipping sauce for an extra flavor boost.

5. Crispy Without Deep Frying Multiple Times

This recipe delivers crispy chicken wings in just a single round of frying (unless you choose to double fry for extra crunch), making it quicker than other fried chicken recipes.

this RECIPE

Ingredients

• Chicken wing segments or whole chicken wings
• Low sodium soy sauce
• Shaoxing rice wine
• Toasted sesame oil
• Rice vinegar (unseasoned)
• Garlic powder
• Kosher salt
• Black pepper (freshly ground)
• Granulated sugar
• Onion powder
• Chinese five-spice
• Cornstarch
• Large egg
• Large egg yolk
• Vegetable oil (for frying)

Variations

1. Extra Crispy

To make the wings even crunchier, use a 50/50 mix of cornstarch and all-purpose flour for the coating. This creates a thicker, crunchier crust.

2. Double Fried Wings

For the ultimate crispiness, try double frying the wings. Fry them first for 4 minutes, then let them rest. Fry them again for 3 more minutes to get an extra crispy coating.

3. Spicy Chinese Wings

Add some heat by mixing in a small amount of chili paste or chili powder to the marinade. This gives your wings a spicy kick while still keeping the traditional flavors.

4. Sweet & Savory

If you love sweet flavors, add honey to the marinade for a touch of sweetness that pairs well with the salty and savory elements.

5. Omit Shaoxing Wine

If you can’t find Shaoxing wine, replace it with dry sherry or simply omit it. The wings will still turn out flavorful, though Shaoxing wine adds a distinctive taste.

How to Make the Recipe

Step 1: Prepare the Chicken

Pat the chicken wings dry with paper towels to remove any excess moisture. This step helps in achieving a crispier coating when frying.

Step 2: Marinate the Chicken

In a large zip-top bag or a mixing bowl, combine the chicken wings with soy sauce, Shaoxing rice wine, sesame oil, rice vinegar, garlic powder, kosher salt, black pepper, sugar, onion powder, and Chinese five-spice. Seal the bag or cover the bowl, then massage or stir the mixture to evenly coat the wings. Let the wings marinate for 2 hours in the refrigerator.

Step 3: Prepare the Coating

Add the cornstarch, egg, and egg yolk to the marinated wings. Seal the bag again and massage the wings until the mixture is evenly combined, ensuring the wings are coated well.

Step 4: Heat the Oil

Pour enough vegetable oil into a Dutch oven or heavy-bottomed pot to make the oil about 3 inches deep. Heat the oil to 325°F (163°C). You can use a thermometer to ensure the oil is the right temperature for frying.

Step 5: Fry the Wings

Using tongs, carefully place the marinated chicken wings into the hot oil in small batches (5-6 wing segments or 3-4 whole wings at a time). Fry the wings for 6-7 minutes until they are golden brown and crispy. Remove the wings from the oil using a heat-safe slotted spoon or an Asian spider spoon, and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat the process for the remaining wings.

Step 6: Serve the Wings

Serve the wings hot with mumbo sauce, hot sauce, or your favorite dipping sauce. Enjoy the crispy, flavorful wings right out of the fryer!

Tips for Making the Recipe

1. Ensure Oil Temperature is Correct

Make sure the oil is heated to 325°F before frying. If the oil is too cold, the wings will absorb excess oil and become greasy. If it’s too hot, they may burn on the outside before cooking through.

2. Marinate at Room Temperature

While refrigeration is typically best for marinating, you can marinate the chicken wings at room temperature for the 2 hours. This will ensure that the marinade doesn’t stiffen and will soak in better.

3. Don’t Overcrowd the Fryer

Fry the wings in small batches to avoid overcrowding the pot. This ensures that the wings cook evenly and become crispy.

4. Use a Wire Rack

Place the fried wings on a wire rack over a paper towel-lined baking sheet to drain excess oil. This helps maintain the crispiness and avoids sogginess.

5. Double Fry for Extra Crispiness

For an extra crispy coating, you can double fry the wings. Fry the wings first for 4 minutes, let them rest for a few minutes, then fry again for 3 more minutes.

How to Serve

These crispy Chinese fried chicken wings are perfect for serving as an appetizer or a main dish. Serve them with your favorite dipping sauce, such as mumbo sauce, sweet chili sauce, or even a tangy hot sauce for extra flavor. Pair with steamed rice, stir-fried vegetables, or a simple Asian-style salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover wings in an airtight container in the refrigerator for up to 4 days. Be sure they have fully cooled before storing them to maintain their crispiness.

Freezing

For longer storage, freeze the wings after frying. Arrange the cooled wings in a single layer on a baking sheet and freeze for 1-2 hours. Then transfer them to a freezer-safe bag or container for up to 3 months.

Reheating

To reheat the wings and retain their crispy texture, place them in an air fryer at 350°F (175°C) for 3-4 minutes, or reheat them in the oven at 325°F (163°C) for about 10 minutes.

FAQs

1. Can I use boneless chicken for this recipe?

While this recipe is designed for bone-in wings, you can substitute with boneless chicken pieces. Adjust the cooking time based on the size of the chicken pieces.

2. Can I use all-purpose flour instead of cornstarch?

Cornstarch is key to the crispy texture, but you can mix it with all-purpose flour for a thicker crust.

3. Can I use a deep fryer instead of a Dutch oven?

Yes, you can use a deep fryer as long as it reaches the correct temperature (325°F) and you fry the wings in small batches.

4. Is it necessary to use Shaoxing wine?

If you can’t find Shaoxing wine, dry sherry can be a good substitute, or you can omit it altogether.

5. Can I make the marinade the day before?

Yes, you can prepare the marinade ahead of time and store it in the fridge. Just marinate the wings when you’re ready to cook them.

6. Can I double fry the wings for extra crunch?

Yes, double frying gives the wings an even crispier texture. Fry them for 4 minutes first, then let them rest before frying for another 3 minutes.

7. How do I know when the wings are fully cooked?

The internal temperature of the wings should reach 165°F (74°C) to ensure they are fully cooked.

8. How do I prevent greasy wings?

Make sure the oil is at the correct temperature before frying. Overcrowding the pan can cause the wings to become greasy.

9. Can I bake the wings instead of frying?

For a healthier alternative, you can bake the wings at 400°F (200°C) for 25-30 minutes, flipping halfway through.

10. Can I add more spices to the wings?

Feel free to add more garlic powder, cayenne pepper, or other spices to the marinade for additional flavor.

Conclusion

These crispy Chinese fried chicken wings bring a restaurant-quality dish to your kitchen. With a simple yet flavorful marinade and the perfect frying technique, you can enjoy golden, crispy wings that are tender on the inside. Whether for a casual meal or a party treat, these wings are guaranteed to be a crowd favorite.

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