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Chinese-Style Fried Chicken Wings Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes plus marinating time (minimum 1 hour, preferably overnight)
  • Yield: 10 chicken wings
  • Category: Appetizer, Snack
  • Method: Frying
  • Cuisine: Chinese

Description

This Chinese-style fried chicken wings recipe features a flavorful marinade with a blend of spices and soy sauce, creating a crispy, golden exterior and juicy interior. Double-fried for extra crispiness, these wings make a perfect appetizer or snack served with vegetable fried rice.

Ingredients

Chicken Wings

  • 10 whole chicken wings
  • Vegetable oil (for frying)

Dry Ingredients

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon white pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • 1 tablespoon flour (plus up to 1/3 cup more as needed)
  • 2 tablespoons cornstarch

Wet Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (substitute: sweet cooking sake or dry sherry)
  • ½ teaspoon sesame oil
  • 1 egg (whisked well)

Instructions

  1. Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch. Stir well until fully blended.
  2. Combine Wet Ingredients: In a medium bowl, mix soy sauce, mirin, sesame oil, and beaten egg. Add the dry ingredients to the wet mix and whisk thoroughly until the batter is smooth and fully combined.
  3. Marinate the Chicken: Transfer the marinade into a gallon freezer bag and add the chicken wings. Seal the bag, remove excess air, and rub the marinade over the chicken to coat evenly. This minimal batter will infuse flavor and create crispiness.
  4. Refrigerate and Rest: Refrigerate the marinated wings for at least 1 hour or preferably overnight. Remove from fridge and place wings with marinade in a large bowl, ensuring to keep as much batter as possible. Let the wings sit at room temperature for 1 hour before frying.
  5. Adjust Coating: If excess liquid remains at the bowl’s bottom, gradually add up to ⅓ cup additional flour (or up to 6 tbsp as needed), tossing until the wings are coated with a thin, sticky batter and no liquid remains.
  6. Prepare for Frying: Arrange cooling racks over a baking sheet or line plates with paper towels to drain excess oil after frying. This helps maintain crispy texture.
  7. Heat Oil to 325°F: Pour enough vegetable oil into a pot to submerge wings by about an inch. Heat the oil to 325°F (163°C), ensuring it is properly hot before frying for immediate sizzle.
  8. First Fry: Fry the chicken wings in batches for roughly 5 minutes until lightly browned. Remove and place on wire racks or paper towels to drain excess oil.
  9. Second Fry for Crispiness: Increase oil temperature to 350-365°F (177-185°C). Return wings to the hot oil in batches and fry for an additional 3-5 minutes until golden and extra crispy. Drain well and serve hot.

Notes

  • Mirin can be substituted with sweet cooking sake or dry sherry if unavailable.
  • Double frying ensures the wings are crispy outside and juicy inside.
  • Letting wings rest at room temperature before frying ensures even cooking.
  • Use a thermometer to maintain precise oil temperatures for best results.
  • Cooling racks are preferred over paper towels for optimal crispiness.

Find it online: https://slsrecipes.com/chinese-style-fried-chicken-wings-recipe/