If you’re on the lookout for a snack that’s irresistibly crispy, bursting with flavor, and carries that unmistakable Asian flair, this Chinese-Style Fried Chicken Wings Recipe will become your go-to in no time. These wings marry the perfect balance of fragrant spices, a lightly sticky batter, and a double-fry technique that guarantees a crispy exterior with juicy, tender meat inside. Each bite offers a delightful dance of savory seasoning, subtle sweetness, and that touch of sesame oil magic, making it a crowd-pleaser whether it’s game day, family dinner, or just a casual treat. Trust me, once you try this Chinese-Style Fried Chicken Wings Recipe, you’ll wonder how you ever enjoyed wings any other way.
Ingredients You’ll Need
This Chinese-Style Fried Chicken Wings Recipe comes together with simple yet essential ingredients that each play a crucial role. From the aromatic spices that infuse the wings with depth of flavor to the flour and cornstarch that create that crispy crunch, every component adds a special touch that you won’t want to skip.
- 10 whole chicken wings: The star of the dish, these wings provide the perfect canvas for the flavorful batter and seasoning.
- Vegetable oil (for frying): Essential for deep frying to achieve that golden, crispy exterior.
- 2 teaspoons salt: Enhances all the flavors in the wings and balances the seasoning.
- 2 teaspoons garlic powder: Adds a savory and aromatic punch that harmonizes beautifully with soy sauce.
- 1 teaspoon sugar: Introduces a subtle sweetness that rounds out the salty and spicy notes.
- ½ teaspoon white pepper: Offers a gentle heat and earthiness without overpowering the dish.
- ½ teaspoon ground ginger: Brings a warm, slightly peppery spice that brightens the flavor profile.
- ½ teaspoon onion powder: Adds depth and a mild pungency to the marinade.
- ½ teaspoon sesame oil: This fragrant oil is the secret ingredient that gives the wings authentic Chinese flair.
- 1 tablespoon flour: Helps to bind the batter and create a thin but crispy coating.
- 2 tablespoons cornstarch: Crucial for that extra-crispy texture on the outside.
- 2 tablespoons soy sauce: The savory backbone of the marinade, delivering umami-rich flavor.
- 1 tablespoon mirin: Adds a gentle sweetness and a touch of acidity (substitute with a mix of rice vinegar and sugar if needed).
- 1 egg (whisked well): Binds everything together and helps the batter cling perfectly to the wings.
How to Make Chinese-Style Fried Chicken Wings Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch in a small bowl. This blend creates the flavorful dry base that’s critical for an unforgettable taste and crispy texture.
Step 2: Combine the Wet Ingredients
In a separate medium bowl, mix the soy sauce, mirin, sesame oil, and the whisked egg until well combined. Slowly add the dry ingredient mixture to this bowl, whisking to create a smooth, sticky marinade. This batter may look thin, but it works wonders once it clings to the chicken.
Step 3: Marinate the Wings
Pour your marinade into a gallon-sized freezer bag for easy mixing. Add the chicken wings, seal the bag with as much air removed as possible, and then massage the marinade all over the wings. This allows every inch of the chicken to soak up the flavors.
Step 4: Refrigerate
Let the wings chill in the fridge for at least 1 hour — or overnight if you have time. This resting period ensures the spices penetrate deeply, resulting in bold, well-rounded flavor. When ready to cook, transfer the wings and the marinade to a large bowl and let them sit at room temperature for another hour. This helps the wings cook evenly.
Step 5: Coat the Wings
If you notice any excess liquid pooling at the bottom of the bowl, sprinkle in up to 1/3 cup of flour, tossing the wings gently to form a thin, sticky batter coating. Adjust the flour amount as needed; sometimes up to 6 tablespoons are helpful to get the coating just right without weighing down the wings.
Step 6: Prepare for Frying
Set up cooling racks over baking sheets if you have them—you’ll thank yourself later for allowing air to circulate around the wings and keep them crispy. If not, paper towel–lined plates will work fine for draining excess oil.
Step 7: Heat the Oil
Fill a heavy pot with enough vegetable oil to submerge the chicken by about an inch. Heat to 325° F and make sure the oil is fully heated before adding your wings; this ensures that the wings start to crisp immediately and cook evenly.
Step 8: First Fry
Fry the wings in batches for about 5 minutes each, until lightly browned but not fully crisp. Remove and drain them on your prepared racks or paper towels. This gentle initial fry cooks the chicken through without burning the batter.
Step 9: Second Fry for Ultimate Crispiness
Turn up the heat to 350–365° F for the second fry. Fry the wings again in batches for 3 to 5 minutes until golden and super crispy. This two-step frying process is the secret to wings that stay crunchy well after frying. Remove and let them rest briefly before serving.
How to Serve Chinese-Style Fried Chicken Wings Recipe
Garnishes
Sprinkle chopped green onions or toasted sesame seeds on top for a beautiful presentation and added texture. Fresh cilantro or thin slices of fresh chili also make fantastic vibrant garnishes that complement the savory wings perfectly.
Side Dishes
To round out your meal, serve these wings alongside vegetable fried rice or a simple cucumber salad for a refreshing contrast. Steamed bok choy or snap peas lightly sautéed in garlic also make wonderful, light sides that keep the focus on your delicious wings.
Creative Ways to Present
For parties or gatherings, arrange the wings on large platters with dipping sauces like spicy mayo, hoisin, or extra soy sauce on the side. You can also skewer them for finger-friendly serving or serve atop a bed of crispy noodles for texture contrast and a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover wings in an airtight container in the fridge for up to 3 days. The wings will remain flavorful but may lose a bit of their initial crispiness, which can be refreshed on reheating.
Freezing
You can freeze cooked wings for up to 2 months. Arrange them in a single layer on a baking sheet first to freeze, then transfer to a freezer-safe bag. This keeps them from sticking together and makes reheating easier.
Reheating
To bring back that freshly fried texture, reheat the wings in an oven or air fryer at 350° F for 8-10 minutes until crispy and warmed through. Avoid microwaving as it can make the coating soggy and less appetizing.
FAQs
Can I use other parts of the chicken for this recipe?
Absolutely! While wings offer a perfect balance of skin-to-meat ratio for crunch and juiciness, you can try drumsticks or boneless thighs using the same marinade and frying technique.
What if I don’t have mirin on hand?
No worries! Substitute mirin with a mixture of 1 teaspoon rice vinegar and 1 teaspoon sugar to mimic its sweet and acidic profile in the marinade.
Why is there a two-step frying process?
The first fry cooks the chicken through gently, and the second fry crisps up the exterior to create that signature crunch that Chinese fried chicken wings are loved for.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce and substitute the regular flour with gluten-free all-purpose flour or rice flour. Cornstarch is naturally gluten-free and stays the same.
How long can I marinate the wings?
While 1 hour is sufficient for good flavor, marinating overnight in the fridge will deepen the taste and tenderize the meat even more.
Final Thoughts
There’s nothing quite like biting into crispy, flavorful wings that bring a true taste of Chinese cooking to your table. This Chinese-Style Fried Chicken Wings Recipe is easy to whip up but delivers a result that feels like a special occasion every time. Whether you’re sharing them with friends or enjoying them as a comforting treat, you’ll love the perfect blend of spices, the satisfying crunch, and that unforgettable aroma. Grab those wings and start frying—your taste buds are in for a fantastic ride!
Print
Chinese-Style Fried Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes plus marinating time (1 hour to overnight)
- Yield: 10 chicken wings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Delicious Chinese-style fried chicken wings marinated in a flavorful blend of spices and sauces, then double-fried to achieve an irresistibly crispy exterior and juicy interior. Perfect as a snack or appetizer, these wings deliver a balance of savory, slightly sweet, and aromatic notes that pair wonderfully with vegetable fried rice.
Ingredients
Chicken Wings
- 10 whole chicken wings
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 6 tablespoons optional for coating)
- 2 tablespoons cornstarch
Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (can substitute with 1 tablespoon rice vinegar plus 1 teaspoon sugar)
- ½ teaspoon sesame oil
- 1 egg, whisked well
- Vegetable oil (for frying, quantity enough to submerge wings by 1 inch in a pot)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch. Stir well until evenly mixed.
- Combine Wet and Dry: In a medium bowl, mix soy sauce, mirin, sesame oil, and whisked egg. Gradually add the dry ingredient mixture while whisking to form a smooth, well-combined marinade.
- Marinate Chicken: Pour the marinade into a gallon freezer bag. Add the chicken wings, seal the bag removing the air, and thoroughly rub the marinade all over the wings, ensuring even coating.
- Refrigerate: Place the bag in the refrigerator for at least 1 hour or overnight for deeper flavor. Remove from fridge and transfer wings to a large bowl, gathering as much batter as possible. Let them sit at room temperature for 1 hour before frying.
- Adjust Coating: If excess liquid remains in the bowl, sprinkle up to 1/3 cup additional flour and toss the wings until all liquid is absorbed and wings are covered with a thin, sticky batter. Add flour gradually, up to six tablespoons if needed.
- Prepare Cooling Setup: Arrange cooling racks over a baking sheet to place fried wings on for maximum crispiness. If unavailable, use paper towel-lined plates.
- First Fry – Lower Temperature: Heat vegetable oil in a pot to 325°F (163°C), enough to cover wings by about an inch. Once oil is heated sufficiently (wings should sizzle immediately upon contact), fry the chicken wings in batches for approximately 5 minutes or until they turn lightly browned. Remove and drain on the cooling rack or paper towels.
- Second Fry – Higher Temperature: Increase oil temperature to 350-365°F (177-185°C). Fry wings again in batches for an additional 3 to 5 minutes until they are golden brown and extra crispy. Remove and place on cooling rack or paper towels to drain excess oil.
- Serve: Serve hot alongside vegetable fried rice or your favorite side dishes.
Notes
- Mirin can be substituted with a mixture of rice vinegar and sugar if unavailable.
- Double frying helps achieve that signature crispiness typical of Chinese-style fried wings.
- Letting the wings sit at room temperature before frying ensures even cooking.
- Use a thermometer to monitor oil temperature accurately for best frying results.
- Additional flour added before frying helps to bind the marinade and create a better batter texture.
