Chinese Takeout Fried Chicken Wings
Chinese Takeout Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/4 pounds chicken wings
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon sherry cooking wine, or Shaoxing wine
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon Chinese five spices, optional
- 1 egg
For the Batter
- 1/2 cup corn starch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric
For Frying
- as needed vegetable oil, for deep frying
Optional Hot Sauce
- equal parts Sriracha
- equal parts white vinegar
Instructions
- 1
Place the chicken wings into a large bowl.
⏱️ 2 min
- 2
Add the soy sauce, sherry cooking wine (or Shaoxing wine), salt, white pepper, garlic powder, onion powder, and 1/2 teaspoon of turmeric to the chicken wings. If desired, add 1/2 teaspoon of Chinese five spices. Crack the egg into the bowl.
⏱️ 3 min
- 3
Mix all the marinade ingredients and egg into the chicken wings thoroughly, ensuring each wing is well coated. Using a gloved hand can help with even distribution.
⏱️ 3 min
- 4
Marinate the chicken wings for at least 30 minutes. For best results, marinate overnight in the refrigerator.
⏱️ 30 min
- 5
While the chicken is marinating, prepare the batter. In a separate bowl, combine the corn starch, all-purpose flour, baking powder, and the remaining 1/2 teaspoon of turmeric.
⏱️ 2 min
- 6
Mix the dry batter ingredients well until fully combined.
⏱️ 1 min
- 7
Take each marinated chicken wing and thoroughly coat it with the prepared dry batter mixture. Place the coated wings on a plate.
⏱️ 7 min
- 8
Allow the coated chicken wings to rest for 5-10 minutes before deep frying. This helps the batter adhere better.
⏱️ 5 min
- 9
Heat enough oil for deep frying in a deep fryer or large pot to 350°F.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the fryer. Deep fry for approximately 10 minutes, flipping the wings over after about 5 minutes, until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 11
Once fried, remove the chicken wings from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min
- 12
Serve the fried chicken wings immediately. For an optional hot sauce, combine equal parts Sriracha and white vinegar in a small bowl.
⏱️ 1 min
Kitchen Tools
Chinese Takeout Fried Chicken Wings
For the Chicken Wings
- 2 1/4 pounds chicken wings
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon sherry cooking wine, or Shaoxing wine
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon Chinese five spices, optional
- 1 egg
For the Batter
- 1/2 cup corn starch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric
For Frying
- as needed vegetable oil, for deep frying
Optional Hot Sauce
- equal parts Sriracha
- equal parts white vinegar
Instructions
- 1
Place the chicken wings into a large bowl.
⏱️ 2 min - 2
Add the soy sauce, sherry cooking wine (or Shaoxing wine), salt, white pepper, garlic powder, onion powder, and 1/2 teaspoon of turmeric to the chicken wings. If desired, add 1/2 teaspoon of Chinese five spices. Crack the egg into the bowl.
⏱️ 3 min - 3
Mix all the marinade ingredients and egg into the chicken wings thoroughly, ensuring each wing is well coated. Using a gloved hand can help with even distribution.
⏱️ 3 min - 4
Marinate the chicken wings for at least 30 minutes. For best results, marinate overnight in the refrigerator.
⏱️ 30 min - 5
While the chicken is marinating, prepare the batter. In a separate bowl, combine the corn starch, all-purpose flour, baking powder, and the remaining 1/2 teaspoon of turmeric.
⏱️ 2 min - 6
Mix the dry batter ingredients well until fully combined.
⏱️ 1 min - 7
Take each marinated chicken wing and thoroughly coat it with the prepared dry batter mixture. Place the coated wings on a plate.
⏱️ 7 min - 8
Allow the coated chicken wings to rest for 5-10 minutes before deep frying. This helps the batter adhere better.
⏱️ 5 min - 9
Heat enough oil for deep frying in a deep fryer or large pot to 350°F.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the fryer. Deep fry for approximately 10 minutes, flipping the wings over after about 5 minutes, until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 11
Once fried, remove the chicken wings from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min - 12
Serve the fried chicken wings immediately. For an optional hot sauce, combine equal parts Sriracha and white vinegar in a small bowl.
⏱️ 1 min