If you love the irresistible crunch and bold flavors of Asian-inspired fried chicken, you are in for a treat with this Chinese-Style Fried Chicken Wings Recipe. These wings combine a perfectly spiced marinade with a double-fry technique that yields an incredibly crispy exterior and juicy, flavorful meat inside. Every bite bursts with savory notes from garlic, ginger, and soy sauce, enhanced by a subtle sweetness and a hint of sesame oil. Whether you’re hosting a gathering or just craving a delicious snack, this recipe is a sure winner that brings authentic Chinese takeout vibes straight to your kitchen.

10 whole raw chicken wings with pale pink skin arranged in a neat cluster on a clean white ceramic plate; small clear glass bowls containing golden vegetable oil, light brown soy sauce, and translucent mirin placed nearby; white ceramic spoons holding white flour and fine off-white cornstarch; small white ramekins filled with coarse white salt, pale beige garlic powder, light brown onion powder, warm tan ground ginger, and fine white powdered sugar; a tiny dish with amber-colored sesame oil; a raw brown egg cracked open with the yolk visible in a smooth white bowl; all ingredients carefully spaced on a bright, clean wooden surface with soft natural light highlighting the subtle textures and colors; minimal shadows, crisp and inviting, styled with fresh green sprigs of scallion and a folded clean linen napkin nearby for accent — overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Chinese-Style Fried Chicken Wings Recipe. Each component plays an important role — from the aromatic spices that build depth in the marinade, to the flours that create that signature crunchy coating. The balance of wet and dry ingredients ensures tender, tasty wings with a golden crust.

Chicken Wings (10 whole): The star of the dish, fresh wings provide the perfect size and fat content for juicy frying.
Vegetable Oil: Ideal for deep frying due to its high smoke point and neutral flavor.
Salt (2 teaspoons): Enhances all the flavors and seasons the meat perfectly.
Garlic Powder (2 teaspoons): Adds aromatic warmth and depth without overpowering.
Sugar (1 teaspoon): Balances the savory elements with subtle sweetness for a more complex taste.
White Pepper (½ teaspoon): Offers a gentle heat and earthy note distinct from black pepper.
Ground Ginger (½ teaspoon): Brings zing and freshness reflective of traditional Chinese flavors.
Onion Powder (½ teaspoon): Contributes a mild, savory foundation to the spice mix.
Sesame Oil (½ teaspoon): Infuses a toasty, nutty essence typical in Chinese cooking.
Flour (1 tablespoon, plus extra for coating): Provides structure and helps the batter adhere to the wings.
Cornstarch (2 tablespoons): Key to achieving a light, crispy crust once fried.
Soy Sauce (2 tablespoons): Delivers umami richness and salty depth in the marinade.
Mirin (1 tablespoon): Adds subtle sweetness and a slight acidity; can be substituted with rice vinegar and sugar.
Egg (1, whisked): Binds the ingredients together and contributes to the batter’s texture.

How to Make Chinese-Style Fried Chicken Wings Recipe

Step 1: Mix the Dry Ingredients

Start by combining all the dry seasonings in a small bowl. This simple mix of salt, garlic powder, sugar, white pepper, ginger, and onion powder forms the aromatic foundation for the wings’ seasoning. Mixing them evenly ensures every wing is bursting with balanced flavor.

Step 2: Prepare the Wet Mixture and Combine

In a separate medium bowl, whisk together the soy sauce, mirin, sesame oil, and the beaten egg. Then add the dry spice blend you just made and mix everything until you get a smooth marinade. This combo is key for delivering moisture and spice into every bite of the wings.

Step 3: Marinate the Chicken Wings

Place the chicken wings into a gallon-size freezer bag and pour in the marinade. Seal the bag tightly, removing as much air as possible, and massage the marinade so every wing is coated. Despite feeling like a light batter, this mixture works wonders to infuse flavor and help the coating cling. Refrigerate this for at least an hour or ideally overnight to deepen the taste.

Step 4: Bring Wings to Room Temperature

Once marinated, transfer the coated wings to a large bowl, scraping as much marinade from the bag as possible. Let the wings rest at room temperature for about an hour before frying, which helps them cook evenly and keeps the texture just right.

Step 5: Coat with Flour to Absorb Excess Moisture

If you notice any liquid pooling in the bowl, gradually sprinkle in up to a third of a cup of flour and toss the wings well. This step turns the marinade into a thin, sticky batter that clings to the wings, creating the perfect base for the crisp crust after frying. Don’t hesitate to add flour a tablespoon at a time to get it just right.

Step 6: Prepare for Frying

Arrange cooling racks over a baking sheet if you have them — these help keep the wings crisp after frying by letting excess oil drain away. If not, paper towel lined plates work fine. This setup is essential for maintaining that signature crunch.

Step 7: Fry the Wings – First Round

Heat vegetable oil in a deep pot until it reaches 325° Fahrenheit. Carefully add the wings in batches so they fry evenly without overcrowding. Fry each batch for about five minutes until the skin turns lightly browned but not yet golden. Remove and place the wings on the racks or paper towels to drain excess oil.

Step 8: Fry the Wings – Second Round

Turn up the heat so the oil reaches between 350 and 365° Fahrenheit. This higher temperature seals the crust, making it extra crispy. Fry the wings again for another 3 to 5 minutes until beautifully golden and crunchy all over, then remove and let them rest briefly before serving.

How to Serve Chinese-Style Fried Chicken Wings Recipe

Garnishes

Sprinkle the wings with finely chopped scallions or toasted sesame seeds for a fresh crunch and visual appeal. A light drizzle of chili oil or a squeeze of lime can also enhance the flavors and add a pleasant kick or tang.

Side Dishes

Pairing your crispy wings with vegetable fried rice or steamed jasmine rice complements the rich flavors perfectly. Simple stir-fried greens like bok choy or a crunchy cucumber salad provide a refreshing balance.

Creative Ways to Present

For a fun party platter, serve the wings with colorful dipping sauces such as sweet and sour, spicy mustard, or a garlic chili sauce. You can also skewer the wings or arrange them in a decorative basket lined with banana leaves for an authentic touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep leftover wings in an airtight container in the refrigerator for up to three days. Storing properly helps maintain their moist interior while minimizing sogginess of the crust.

Freezing

You can freeze cooked wings after cooling; wrap them tightly in foil or freezer bags to protect against freezer burn. They will keep well for up to three months, making this Chinese-Style Fried Chicken Wings Recipe a perfect make-ahead snack.

Reheating

To bring back maximum crispiness, reheat wings in a preheated oven at 375° Fahrenheit for about 10 minutes or until heated through. Avoid microwave reheating as it tends to soften the coating and compromises texture.

FAQs

Can I use drumettes instead of whole wings?

Absolutely! Drumettes work just as well with this marinade and frying method. They’re slightly meatier and great if you prefer a chunkier bite.

What can I substitute for mirin?

If you don’t have mirin, mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar for a close substitute. This replicates the sweet and mildly acidic profile well.

Is double frying necessary for this recipe?

Double frying is a traditional technique that ensures the wings achieve an ultra-crispy exterior without drying out the meat. It’s worth the extra step for perfectly crunchy results.

Can I bake these wings instead of frying?

Baking will work but the texture won’t be quite as crisp and golden. To improve crispness, coat the wings well and bake on a wire rack at a high temperature, flipping halfway through.

How spicy is this Chinese-Style Fried Chicken Wings Recipe?

This version is more about savory, aromatic flavors than heat. You can easily add chili flakes or a hot sauce on the side if you want a spicy kick.

Final Thoughts

There is something truly special about sinking your teeth into golden, crispy chicken wings with that perfect balance of seasoning and crunch. This Chinese-Style Fried Chicken Wings Recipe captures the soul of classic Asian street food and brings it effortlessly to your home kitchen. Once you try it, these wings will be a go-to favorite for game days, family dinners, or whenever you need a flavorful pick-me-up. Grab your ingredients and start frying — your taste buds will thank you!