If you’re craving a finger-licking, crave-worthy snack that delivers a perfect crunch with every bite, then this Chinese-Style Fried Chicken Wings Recipe is the answer you didn’t know you needed. These wings carry a beautiful balance of aromatic spices, savory soy sauce, and an irresistibly crispy coating that will have you coming back for more. They’re incredibly simple to make yet bursting with layered flavors and textures that remind you why this style of fried chicken has such a devoted following. Whether for a family dinner, game day, or just because, these wings are sure to become a forever favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and texture of this Chinese-Style Fried Chicken Wings Recipe. Each component plays a vital role, from the crispy coating to the flavorful marinade that seeps into every bite.
- 10 whole chicken wings: The star of the dish, offering tender meat and just the right surface for marinade absorption and crispy coating.
- Vegetable oil (for frying): Neutral and high smoke point, perfect for deep frying to golden crispiness without overpowering flavor.
- 2 teaspoons salt: Essential for seasoning and enhancing overall flavor balance.
- 2 teaspoons garlic powder: Adds a warm, savory depth to the wings.
- 2 teaspoons sugar: Balances salty and savory with a slight touch of sweetness.
- ½ teaspoon white pepper: Provides a subtle heat that complements the other spices.
- ½ teaspoon ground ginger: Brings a fresh, zesty undertone characteristic of Chinese cuisine.
- ½ teaspoon onion powder: Supports the flavor complexity without overwhelming.
- ½ teaspoon sesame oil: Gives a toasty, nutty aroma that’s unmistakably Chinese-inspired.
- 1 tablespoon flour: Helps form the delicate batter and adds to the crispy texture.
- 2 tablespoons cornstarch: Key for adding that light, crackling crisp to the coating.
- 2 tablespoons soy sauce: The salty, umami backbone of the marinade.
- 1 tablespoon mirin: Adds a mild sweetness and depth; substitute with a mix of rice vinegar and sugar if you don’t have mirin.
- 1 egg (whisked well): Binds the batter ingredients and helps the coating cling beautifully to the wings.
How to Make Chinese-Style Fried Chicken Wings Recipe
Step 1: Mix the Dry Ingredients
Start by combining all your dry spices and powders in a small bowl. This ensures every wing will be evenly seasoned, giving that well-rounded Chinese-inspired flavor from the very first bite.
Step 2: Combine Wet Ingredients and Mix
In a separate medium bowl, whisk together your soy sauce, mirin, sesame oil, and egg. Then, add the dry mix you just prepared and whisk everything until it’s smooth and fully blended. This forms your flavorful marinade and batter base.
Step 3: Marinate the Wings
Pour the marinade into a large gallon freezer bag, add the chicken wings, and seal it tightly, removing as much air as possible. Rub the marinade all over the wings inside the bag to coat them thoroughly. This minimal-looking batter does wonders in flavor infusion and will form the base for your crispy coat.
Step 4: Refrigerate and Bring to Room Temperature
Chill the marinated wings in the refrigerator for at least 1 hour or, for deeper flavor, overnight. When ready to cook, transfer the wings to a bowl along with all the batter and let them come to room temperature for about an hour. This step helps the chicken cook more evenly in hot oil.
Step 5: Adjust the Batter Thickness
If you notice excess liquid pooling at the bottom, sprinkle in small amounts of flour (up to â…“ cup), tossing the wings gently to coat. The goal is a thin, sticky batter clinging to each wing, perfect for developing that iconic, crunchy skin after frying.
Step 6: Prepare Your Frying Station
Set up a cooling rack over a baking sheet to rest the wings on once they come out of the oil, which keeps them from getting soggy. If you don’t have a rack, line plates with paper towels to catch the excess oil while keeping the wings crisp.
Step 7: Preheat Your Oil
Fill a deep pot with enough vegetable oil to cover the wings by about an inch, heating to 325° F. Ensuring the oil is at the right temperature means your wings will immediately start sizzling and cooking perfectly without soaking up excess oil.
Step 8: First Fry – Cook Gently
Fry the wings in batches for about 5 minutes until they are lightly browned but not fully crispy. Transfer each batch to the rack or paper towels to rest briefly. This initial fry cooks the wings through while starting the crisping process.
Step 9: Second Fry – Crisp to Perfection
Turn up the heat of the oil to between 350° and 365° F for the second frying. This higher temperature crisps the outside nicely, locking in juices while creating that satisfying crunch. Fry the wings again for 3-5 minutes until they achieve a gorgeous golden color and irresistible texture.
How to Serve Chinese-Style Fried Chicken Wings Recipe
Garnishes
A sprinkle of toasted sesame seeds or finely sliced green onions adds a fresh, colorful finish to these wings. These simple garnishes elevate the dish visually and complement the flavors beautifully, creating that authentic Chinese restaurant feel at home.
Side Dishes
Vegetable fried rice is the classic perfect partner, helping balance the rich, crispy wings with its savory, slightly sweet accents and fluffy texture. Steamed bok choy or a simple cucumber salad also work wonderfully to lighten and refresh the palate between bites.
Creative Ways to Present
For a casual gathering, arrange the wings on a large platter with small bowls of dipping sauces like sweet chili, soy, or a tangy plum sauce. For a more festive presentation, serve individual portions on banana leaves or decorate the platter with fresh herbs like cilantro and mint, adding a pop of green and aromatic charm.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover wings in an airtight container in the refrigerator for up to 3 days. Keeping them crisp is tricky, but reheating properly can bring back much of the original crunch and flavor.
Freezing
You can freeze cooked wings by laying them out on a baking sheet to freeze individually first, then transferring them into a freezer-safe bag or container. They’ll keep well up to 2 months and make a quick snack whenever those cravings hit.
Reheating
The best way to reheat Chinese-Style Fried Chicken Wings Recipe leftovers is in a hot oven or air fryer. This method revives crispiness without drying out the meat—simply heat at 375° F for 8-10 minutes or until warmed through and crispy again.
FAQs
Can I use frozen chicken wings for this recipe?
Absolutely! Just make sure to fully thaw them and pat dry before marinating, as excess moisture can affect the batter’s ability to stick and create that perfect crispiness.
What if I don’t have mirin on hand?
No worries! You can substitute mirin with a mixture of 1 tablespoon rice vinegar plus 1 teaspoon sugar to mimic its sweetness and mild tang.
Is double frying necessary?
Yes, double frying is key for this recipe. The first fry cooks the chicken through, and the second fry crisps the coating to golden perfection, giving you that addictive crunch.
Can I bake these wings instead of frying?
While you can bake them for a healthier alternative, frying produces the signature crispy exterior that characterizes this Chinese-Style Fried Chicken Wings Recipe. Baking will result in a different texture but still tasty.
How long can I marinate the wings?
Marinating for at least 1 hour is enough to absorb the flavors, but letting them sit overnight in the fridge will deepen the taste even further—just don’t forget to bring them back to room temperature before frying.
Final Thoughts
This Chinese-Style Fried Chicken Wings Recipe is truly one of those delightful dishes that bring warmth and joy to any table. Its combination of bold, comforting flavors and satisfyingly crispy texture makes it a winning choice whether you’re cooking for family or friends. I can’t wait for you to try it and fall in love with these wings as much as I have. Happy cooking and even happier eating!
Print
Chinese-Style Fried Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes (excluding marinating time)
- Yield: 10 chicken wings (serves 4-5)
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This Chinese-style fried chicken wings recipe features crispy, golden wings marinated in a flavorful blend of soy sauce, mirin, and aromatic spices. Twice-fried for maximum crunch, these wings are perfect as a savory snack or appetizer, delivering a perfect balance of savory, sweet, and umami notes.
Ingredients
Chicken Wings
- 10 whole chicken wings
- Vegetable oil (for frying)
Dry Ingredients
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- 1 tablespoon flour (plus up to â…“ cup extra for coating)
- 2 tablespoons cornstarch
Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (substitute: dry sherry or rice wine vinegar with a pinch of sugar)
- ½ teaspoon sesame oil
- 1 egg (whisked well)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, 1 tablespoon flour, and cornstarch until evenly mixed.
- Prepare Marinade: In a medium bowl, whisk together soy sauce, mirin, sesame oil, and egg. Gradually add the dry ingredient mix to the wet ingredients and whisk until you have a smooth, well-combined batter.
- Marinate the Chicken: Transfer the marinade into a gallon-sized freezer bag. Add the chicken wings, seal the bag removing excess air, and massage the marinade thoroughly over the chicken until all wings are coated.
- Refrigerate: Place the bag in the refrigerator and let the wings marinate for at least 1 hour or up to overnight for enhanced flavor and tenderness. When ready to fry, remove the wings and transfer them into a large bowl, scraping off as much batter from the bag as possible.
- Rest at Room Temperature: Allow the marinated wings to sit at room temperature for 1 hour prior to frying to ensure even cooking.
- Coat Wings: If there is extra liquid in the bowl, add up to â…“ cup more flour gradually, tossing the wings each time, until all excess liquid is absorbed and the wings are coated in a thin, sticky batter.
- Prepare for Frying: Set up cooling racks over a baking sheet to drain the wings after frying for maximum crispiness. If unavailable, use paper towel-lined plates.
- First Fry – Lower Temperature: Heat vegetable oil in a pot to 325°F (163°C), ensuring there is enough oil to cover wings by about 1 inch. Fry the wings in batches for about 5 minutes each until lightly browned. Remove wings and place them on the prepared rack or paper towels.
- Second Fry – Higher Temperature: Increase the oil temperature to 350°F – 365°F (177°C – 185°C). Fry the wings again in batches for 3-5 minutes to achieve a golden, extra crispy exterior. Transfer to racks or paper towels to drain.
- Serve: Enjoy the fried chicken wings hot, ideally paired with vegetable fried rice or your favorite side dish.
Notes
- Mirin substitutes: dry sherry or a mix of rice wine vinegar with a pinch of sugar if mirin is unavailable.
- Allowing the wings to rest at room temperature before frying helps ensure they cook evenly and develop a crispy crust.
- Double frying is key for exceptionally crispy wings.
- Use a thermometer to maintain accurate oil temperature for best results.
- Resting the fried wings on a cooling rack rather than paper towels prevents sogginess.
