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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.

Place the separated chicken wings in a large mixing bowl. Sprinkle the prepared dry seasoning blend evenly over the wings.

Pour the soy sauce, rice wine vinegar, oyster sauce, and fish sauce over the seasoned chicken wings.

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.

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.

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.

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.

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.

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.

Serve the crispy Chinese Takeout Wings immediately and enjoy!


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.

Place the separated chicken wings in a large mixing bowl. Sprinkle the prepared dry seasoning blend evenly over the wings.

Pour the soy sauce, rice wine vinegar, oyster sauce, and fish sauce over the seasoned chicken wings.

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.

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.

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.

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.

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.

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.

Serve the crispy Chinese Takeout Wings immediately and enjoy!
