Chinese Take-Out Fried Chicken Wings
Chinese Take-Out Fried Chicken Wings
Ingredients
For the Chicken Wings
- 1 7/8 pounds chicken wings, separated into drumettes and flats, wing tips discarded
For the Marinade and Coating
- 1 1/2 tablespoons soy sauce
- 3/4 tablespoon Shaoxing wine
- 3/4 teaspoon sesame oil
- 3/8 teaspoon white pepper
- 3/4 teaspoon garlic powder
- 3/8 teaspoon ginger powder
- 1 large egg
- 3/8 cup all-purpose flour
- 3/8 cup cornstarch
For Frying
- 3 cups vegetable oil, or as needed for frying
Instructions
- 1
In a large bowl, combine the soy sauce, Shaoxing wine, sesame oil, white pepper, garlic powder, and ginger powder. Add the chicken wings and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min
- 2
After marinating, crack the egg into the bowl with the chicken wings and mix well. Then, add the all-purpose flour and cornstarch. Mix thoroughly until each wing piece is evenly coated with the batter. There should be no dry spots of flour.
⏱️ 10 min
- 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat to 325°F. Carefully add half of the chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until the coating is set and lightly golden.
⏱️ 8 min•🌡️ 325
- 4
Remove the partially fried wings from the oil and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining batch of chicken wings. Let all the wings rest for at least 10 minutes.
⏱️ 10 min
- 5
Increase the oil temperature to 375°F. Return all the chicken wings to the hot oil for the second fry. Fry for another 5-7 minutes, or until the wings are deep golden brown and extra crispy. The internal temperature should reach 165°F.
⏱️ 7 min•🌡️ 375
- 6
Remove the fried chicken wings from the oil and place them back on the wire rack to drain any excess oil. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Take-Out Fried Chicken Wings
For the Chicken Wings
- 1 7/8 pounds chicken wings, separated into drumettes and flats, wing tips discarded
For the Marinade and Coating
- 1 1/2 tablespoons soy sauce
- 3/4 tablespoon Shaoxing wine
- 3/4 teaspoon sesame oil
- 3/8 teaspoon white pepper
- 3/4 teaspoon garlic powder
- 3/8 teaspoon ginger powder
- 1 large egg
- 3/8 cup all-purpose flour
- 3/8 cup cornstarch
For Frying
- 3 cups vegetable oil, or as needed for frying
Instructions
- 1
In a large bowl, combine the soy sauce, Shaoxing wine, sesame oil, white pepper, garlic powder, and ginger powder. Add the chicken wings and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min - 2
After marinating, crack the egg into the bowl with the chicken wings and mix well. Then, add the all-purpose flour and cornstarch. Mix thoroughly until each wing piece is evenly coated with the batter. There should be no dry spots of flour.
⏱️ 10 min - 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat to 325°F. Carefully add half of the chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until the coating is set and lightly golden.
⏱️ 8 min•🌡️ 325 - 4
Remove the partially fried wings from the oil and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining batch of chicken wings. Let all the wings rest for at least 10 minutes.
⏱️ 10 min - 5
Increase the oil temperature to 375°F. Return all the chicken wings to the hot oil for the second fry. Fry for another 5-7 minutes, or until the wings are deep golden brown and extra crispy. The internal temperature should reach 165°F.
⏱️ 7 min•🌡️ 375 - 6
Remove the fried chicken wings from the oil and place them back on the wire rack to drain any excess oil. Serve immediately.
⏱️ 2 min