Chinese Fried Chicken Wings

I may live in the DMV, but I grew up in Philly. There are corner stores on every block and deep-fried chicken wings are plenty! Growing up, my cousins and I would walk to the corner store (akin to what New Yorkers would call a “bodega”) and order Chinese fried chicken with duck sauce, hot sauce, and hot mustard (if you know you know!) with a side of crab rangoons.

Nine times out of ten, the wings never made it back to the house because we’d eat it on the walk back. 

So, like many of my recipes we had to bring the restaurant/takeout spot home! And that’s exactly what we did with this Chinese take-out classic.

Now, this is not your regular old fried chicken! Maybe it’s the umami-rich marinade of Asian-inspired flavors that yields flavorful, juicy chicken. Perhaps it’s because we fry the chicken wings twice for a super crispy skin… or it’s the nostalgia of having this chinese takeout classic without ever having to leave the comfort of your own home.

Whatever the reason, Chinese-style chicken wings are absolutely delicious! 

Why You’ll Love This Recipe

• Amazing Finger Food! If you need a filling party starter that everyone can easily grab, these Chinese takeout wings are perfect! Make this recipe for game night, the Super Bowl, or a potluck. 
• Versatile! You can serve this as an appetizer or make it your entree. And of course, fried chicken pairs well with Chicken and Waffles or alongside some saucy mongolian beef noodles.
•  Easy to Make! You don’t have to be a chef to replicate this restaurant dish. With simple instructions, you can make magic happen right from home. 

See the recipe card for full information on ingredients and quantities.

• Whole Chicken Wings – for authentic Chinese wings, use the whole wing. You can use flats and drums, but true takeout style wings use the whole wing. We’re keeping it true with this Chinese wings recipe, however, you can use whatever piece of chicken you like… however, I don’t recommend using chicken breast, too dry. If you have leftovers, make my hot honey chicken wings or lemon pepper wings next.

• Spice Blend – I season the chicken with a mixture of kosher salt, white pepper, onion powder, garlic powder, ground ginger, and a dash of black pepper.

• All purpose flour – Coat the chicken wings in flour for a crispy, crunchy skin. 

• Corn starch – This starch gets the chicken extra crispy and contributes a golden brown color for presentation. You can also use potato starch here as well. 

• Soy Sauce and Fish Sauce – This adds a rich umami and salty flavor to the marinade.

• Shaoxing Wine – key ingredient alert! This traditional Chinese cooking wine adds a subtle sweetness and complexity to the marinade. I use it in my salt and pepper shrimp and shrimp and chicken fried rice so if you’re worried about not being able to use it all, you can make those recipe next. And if you can’t find it, you can use dry sherry, mirin, and rice wine are all a great alternative.

• Sesame Oil – This oil has a nutty, toasted flavor. 

• Egg – This binding ingredient ensures the chicken has a light coating. 

• Sugar – Use this to balance the savory flavors. 

• Frying Oil – You can use vegetable oil, canola oil, or peanut oil for frying. Any high smoke point neutral oil works here. 

How to Make Chinese Fried Chicken Wings

Step 1: Combine wings, kosher salt, flour, cornstarch, soy sauce, fish sauce, Shaoxing wine, sesame oil, white pepper, onion powder, garlic powder, ginger, black pepper, egg, and sugar in a large mixing bowl. Mix together until everything is incorporated and chicken is coated in the mixture. Cover with plastic wrap and allow the chicken mixture to sit at room temperature for 2 hours.

Step 2: Preheat the oil to 375 degrees F. Remove the plastic wrap from the bowl and coat chicken with an additional 2 tbsp cornstarch and 2 tbsp all purpose flour. Mix together again until the chicken is coated, it will be sticky.

Step 3: Fry the chicken in the hot oil in batches of 3-4 pieces at a time for 5 minutes, then remove and place onto a wire rack or paper towel to remove any excess oil. Once all of the chicken is fried, fry again in batches for an additional 3-5 minutes, until golden brown and crispy.

Step 4: Taste and sprinkle with salt as needed. Serve with hot sauce, duck sauce, or my honey BBQ sauce.

Pro Tips 

• Do not skip the marinade. Allow the chicken wings to soak for at least two hours so the marinade can penetrate the meat and seep in. 
• Add the chicken to the oil when it’s really hot. If the frying oil isn’t hot, the wings will be soggy and won’t crisp up. 
• Fry your chicken twice. This double frying method yields the best results. It ensures an extra crispy skin while keeping the meat juicy and tender. The first fry cooks the chicken through and evaporates most of the moisture on the surface, forming a light crust. The second fry crisps up the outer layer, resulting in a crunchy coating.
• Fry in small batches – do not overcrowd the pan! 
• Use a wire rack for draining. After frying, place the chicken wings on a wire rack instead of paper towels. This prevents them from becoming soggy and helps maintain their crispiness.

What to Serve with Chinese Fried Chicken Wings

These Chinese chicken wings pair perfectly with white rice, shrimp and chicken fried rice, peanut noodles, sweet and sour chicken, stir fry or crab rangoon egg rolls.

If you’re in the mood for an American twist, try serving them with french fries or or mashed potatoes, buttermilk biscuits and a fresh salad. No matter how you serve them, these wings are sure to be a hit! 

Storing Leftovers

Store leftover fried chicken in an airtight container or Ziploc bag in the fridge for up to 4 days. Reheat the chicken in the air fryer at 375°F for 3-4 minutes to keep them crispy.