These fried chicken wings (Chinese restaurant style) are irresistibly crispy, juicy, and perfect for any gathering. With minimal effort and quick preparation, you’ll enjoy a delightful snack that’s family-friendly and sure to impress all your guests.
Table of Contents
Crispy Chinese Restaurant-Style Fried Chicken Wings
Why You’ll Love These Chinese Fried Chicken Wings
Imagine sinking your teeth into these perfectly fried chicken wings, their golden exterior giving way to tender, flavorful meat. The blend of spices and seasonings offers a savory experience that tantalizes your taste buds. Plus, they’re quick to make and a huge hit during parties or game nights!
Essential Ingredients for Authentic Flavor
Chicken Wings and Marinade Components
To craft these wings, you’ll need:
- 12 whole chicken wings
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- Kosher salt, to taste
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large egg plus 1 egg yolk
- ¼ cup cornstarch, divided
- Oil for frying (peanut oil recommended)
The Secret to Crispy Coating
The secret to that delightful crunch is the double cornstarch coating. This method locks in moisture while keeping the outside crispy, making every bite utterly satisfying.
Step-by-Step Guide to Perfect Fried Chicken Wings
Marinating for Maximum Flavor
Start by patting your chicken wings dry with paper towels. Place them in a large bowl or resealable bag, adding sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, egg, egg yolk, and 2 tablespoons of cornstarch. Mix thoroughly by hand until every wing is coated. Cover and let them marinate at room temperature for 1 ½ hours.
Achieving the Perfect Crispy Breading
Just before frying, sprinkle the remaining 2 tablespoons of cornstarch over the wings. Toss them gently to ensure an even coating. This final touch guarantees that satisfying crunch you crave.
Frying to Golden Perfection
Heat the oil in a heavy-bottomed pot to 320-325°F. Carefully fry the wings in batches (approximately three at a time) to avoid overcrowding. Cook for 5-7 minutes, or until they’re golden brown and the internal temperature reaches 165°F. Once cooked, transfer them to a wire rack set over a baking sheet to drain excess oil. Enjoy immediately for the best texture!
Tips for the Best Fried Chicken Wings
Maintaining Oil Temperature
Keeping the oil temperature consistent is vital for even cooking. Monitor the heat between batches to ensure your wings remain crispy and delicious.
Achieving a Heavier Breading (Optional)
If you prefer a heartier texture, try a 50/50 mix of cornstarch and all-purpose flour for the coating. This adds extra crunch, though cornstarch will provide that signature golden color.
Shaoxing Wine Substitutions
If you can’t find Shaoxing wine, feel free to substitute it with dry sherry or plain rice wine. Each option will enhance the flavor profile beautifully.
Serving Suggestions for Your Fried Chicken Wings
These wings pair wonderfully with fried rice, french fries, mashed potatoes, steamed vegetables, or a fresh salad. Serve them hot for an unforgettable culinary experience!
Related Recipes to try
- Chicken Salad
- Chicken Tacos
- White Chicken Enchiladas
- Easy Chicken Fajita Casserole
- Hawaiian Pineapple Chicken
- Honey Mustard Chicken And Potatoes
FAQs
What ingredients do I need for fried chicken wings (chinese restaurant style)?
You need whole chicken wings, sugar, black and white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, eggs, cornstarch, and oil for frying.
How do I make fried chicken wings (chinese restaurant style) step by step?
Pat the wings dry, marinate them, coat with cornstarch, heat oil, and fry until golden and cooked through.
Can I make fried chicken wings (chinese restaurant style) ahead of time?
It’s best to serve them immediately for optimal texture, but you can marinate them a few hours in advance.
How should I store leftover fried chicken wings (chinese restaurant style)?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispiness.
Conclusion
These fried chicken wings (Chinese restaurant style) are not just a treat; they’re a testament to the joy of cooking. If you’re looking for inspiration, you can find countless ideas on Pinterest to elevate your culinary journey. So grab your apron and enjoy this delicious recipe today!
Fried Chicken Wings (Chinese Restaurant Style) – Irresistibly Crisp!
Equipment
- paper towels
- large bowl or resealable bag
- heavy-bottomed pot
- wire rack
- baking sheet
Ingredients
- 12 whole chicken wings
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- to taste Kosher salt
- 1 tablespoon Shaoxing wine (substitute with dry sherry or plain rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large plus 1 egg yolk
- ¼ cup cornstarch divided
- Oil for frying (peanut oil recommended)
For Breading
- remaining 2 tablespoons cornstarch
Instructions
- Pat the chicken wings thoroughly dry with paper towels to ensure crispiness.
- In a large bowl or resealable bag, combine the chicken wings with sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, egg, egg yolk, and 2 tablespoons of cornstarch.
- Mix everything well by hand, ensuring each wing is evenly coated. Marinate at room temperature for 1.5 hours.
- Just before frying, add the remaining 2 tablespoons of cornstarch to the marinated wings and toss to coat evenly.
- Heat oil in a heavy-bottomed pot to 320-325°F (160-163°C).
- Fry the wings in batches, about 3 at a time, to prevent overcrowding the pot and ensure even cooking.
- Cook for 5-7 minutes, or until the wings are golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.
- Maintain the oil temperature between batches for consistent frying results. Serve immediately for the best texture.
Notes
- Shaoxing wine can be substituted with dry sherry or plain rice wine. For a heavier breading, use a 50/50 ratio of cornstarch and all-purpose flour instead of cornstarch only. Ensure oil temperature is maintained for consistent results and serve immediately for optimal crispiness.
