Chinese Takeout Wings
Chinese Takeout Wings
Ingredients
- 2 pounds chicken wings, separated into drumettes and flats
For the Seasoning Mix
- 1 tablespoon granulated sugar
- 1 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1/2 teaspoon five spice powder
- 1/4 teaspoon MSG
For the Liquid Marinade
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
For the Coating
- 1 egg, large
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon Sriracha, optional
For Frying
- 4 cups frying oil, such as peanut, canola, or vegetable oil, as needed for deep frying
Instructions
- 1
In a small bowl, combine the granulated sugar, white pepper, chicken bouillon powder, garlic powder, five spice powder, and MSG. Mix well to create the dry seasoning blend.
⏱️ 2 min
- 2
Place the separated chicken wings in a large mixing bowl. Sprinkle the prepared dry seasoning blend evenly over the wings.
⏱️ 2 min
- 3
Pour the soy sauce, rice wine vinegar, oyster sauce, and fish sauce over the seasoned chicken wings.
⏱️ 1 min
- 4
Crack the large egg into the bowl with the wings. Add the cornstarch and baking powder. If desired, drizzle in the Sriracha for a touch of heat.
⏱️ 2 min
- 5
Using a gloved hand, thoroughly mix all the ingredients with the chicken wings until each wing is completely and evenly coated. This ensures a super golden and crispy skin when fried.
⏱️ 3 min
- 6
Heat the frying oil in a large wok or deep fryer to 350°F. Ensure you have enough oil to submerge the wings without overcrowding the pot. Fry the wings in batches if necessary.
⏱️ 5 min•🌡️ 350
- 7
Carefully place the coated chicken wings into the hot oil. Fry them for 5-7 minutes, or until a light golden crust sets in and they are cooked through but not yet deeply browned. Remove the wings from the oil and place them on a wire cooling rack set over a baking sheet to drain.
⏱️ 7 min
- 8
Increase the oil temperature to 375°F. Once the oil reaches the higher temperature, return the partially fried wings to the hot oil for a second fry. This step is crucial for maximum crispiness.
⏱️ 3 min•🌡️ 375
- 9
Fry the wings for an additional 3-5 minutes, or until they are deeply golden brown and exceptionally crispy. Remove the wings from the oil and drain them again on the wire cooling rack.
⏱️ 5 min
- 10
Serve the crispy Chinese Takeout Wings immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Chinese Takeout Wings
Ingredients
- 2 pounds chicken wings, separated into drumettes and flats
For the Seasoning Mix
- 1 tablespoon granulated sugar
- 1 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1/2 teaspoon five spice powder
- 1/4 teaspoon MSG
For the Liquid Marinade
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
For the Coating
- 1 egg, large
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon Sriracha, optional
For Frying
- 4 cups frying oil, such as peanut, canola, or vegetable oil, as needed for deep frying
Instructions
- 1
In a small bowl, combine the granulated sugar, white pepper, chicken bouillon powder, garlic powder, five spice powder, and MSG. Mix well to create the dry seasoning blend.
⏱️ 2 min - 2
Place the separated chicken wings in a large mixing bowl. Sprinkle the prepared dry seasoning blend evenly over the wings.
⏱️ 2 min - 3
Pour the soy sauce, rice wine vinegar, oyster sauce, and fish sauce over the seasoned chicken wings.
⏱️ 1 min - 4
Crack the large egg into the bowl with the wings. Add the cornstarch and baking powder. If desired, drizzle in the Sriracha for a touch of heat.
⏱️ 2 min - 5
Using a gloved hand, thoroughly mix all the ingredients with the chicken wings until each wing is completely and evenly coated. This ensures a super golden and crispy skin when fried.
⏱️ 3 min - 6
Heat the frying oil in a large wok or deep fryer to 350°F. Ensure you have enough oil to submerge the wings without overcrowding the pot. Fry the wings in batches if necessary.
⏱️ 5 min•🌡️ 350 - 7
Carefully place the coated chicken wings into the hot oil. Fry them for 5-7 minutes, or until a light golden crust sets in and they are cooked through but not yet deeply browned. Remove the wings from the oil and place them on a wire cooling rack set over a baking sheet to drain.
⏱️ 7 min - 8
Increase the oil temperature to 375°F. Once the oil reaches the higher temperature, return the partially fried wings to the hot oil for a second fry. This step is crucial for maximum crispiness.
⏱️ 3 min•🌡️ 375 - 9
Fry the wings for an additional 3-5 minutes, or until they are deeply golden brown and exceptionally crispy. Remove the wings from the oil and drain them again on the wire cooling rack.
⏱️ 5 min - 10
Serve the crispy Chinese Takeout Wings immediately and enjoy!