These wings take me right back to those old-school Chinese restaurants where you’d grab a big paper container of fried rice and a pile of golden, crackly wings that you’d eat with your fingers until your lips burned from the pepper.
I love making these at home because they hit every craving without the mystery oil or waiting for delivery. You get that savory, just-salty-enough, spiced marinade that soaks deep into the meat, plus that craggy, crispy skin that shatters when you bite in.
If you’re someone who loves fried chicken in any form (guilty here), you’ll appreciate how these balance bold flavors with that classic juicy interior. They’re not like American Southern-fried wings with thick batter—these are lighter, with a distinct Asian marinade that really shines.
And yes, they’re deep fried. No apologies.
Why These Wings Are on Repeat in My Kitchen
I’ve been making these for years for family movie nights and weekend get-togethers. The real magic is in the marinade—it’s so simple, but the flavors are unmistakably that Chinese takeout style you crave.
Shaoxing wine gives a subtle warmth and complexity, soy and fish sauce bring all that umami, and sesame oil gives a nutty perfume that hits you the second you start cooking them. I can’t count the times I’ve marinated these in the morning before heading out, then fried them up for dinner in about 20 minutes flat.
They’re the wings I break out when friends come over and want “something better than delivery.” And you know what? It’s cheaper, too.
The Ingredients I Swear By for These Wings
Chicken Wings
I always buy whole wings because they stay juicier, with that nice mix of drumette and wing. They’re satisfying to eat and soak up the marinade beautifully.
Spices
A mix of sugar, black pepper, white pepper, garlic powder, and salt is all you need. White pepper is my must-have—it’s got that slightly earthy heat that you find in authentic Chinese cooking.
Shaoxing Wine
This Chinese rice wine adds an unmistakable depth. I usually keep a bottle in my pantry for stir-fries and braises. If I’m out, I’ve used dry sherry or rice wine—it still works great.
Soy Sauce and Fish Sauce
These are the real flavor boosters. I love how fish sauce adds this background funk that makes people wonder what your secret is.
Sesame Oil
A splash gives that rich nuttiness that’s classic in Chinese dishes.
Eggs
One whole egg plus an extra yolk gives just enough coating for the cornstarch to cling to.
Cornstarch
No flour here. Cornstarch is my go-to for that pale golden, crispy finish. It fries up so nicely without being heavy.
Oil for Frying
I use peanut oil because it’s got a high smoke point and neutral flavor. You could use vegetable oil or canola if that’s what you have.
How I Fry Them Up at Home (Step by Step)
1. Marinate the Wings
I always start by patting the wings dry so the marinade sticks better. Then I toss them in a big bowl with all the spices, Shaoxing wine, soy sauce, fish sauce, sesame oil, eggs, and half the cornstarch.
I like to really get in there with my hands. It’s messy but worth it. The marinade clings to every part.
I cover the bowl and leave it out for about 90 minutes. I find this is the sweet spot—it’s long enough to penetrate the meat but doesn’t require planning the day before.
2. Prep Before Frying
Just before frying, I add the rest of the cornstarch to the wings and toss to coat. It gives them that crackly finish that’s so satisfying.
3. Heat the Oil
I heat a few inches of oil in my heavy Dutch oven. I always check with a thermometer to keep it around 320–325°F. Too hot and they brown before cooking through; too cool and they soak up oil.
4. Fry in Batches
I drop them in gently, a few at a time, to avoid crowding. I don’t rush this part because crowding drops the oil temperature and ruins the fry.
They usually take about 5–7 minutes, and I check that they’re cooked through to at least 165°F.
5. Drain and Serve
I always set them on a wire rack over a sheet pan to let excess oil drip off. No soggy bottoms here.
Serve them up while they’re still hot and crisp—they won’t last long, trust me.
Tips From My Kitchen
- Always pat the wings dry before marinating. Too much moisture waters down the marinade.
- Don’t skip the resting time—it’s what lets the flavors soak all the way in.
- Check your oil temperature often. Steady heat is the key to crispy, evenly cooked wings.
- Work in batches. If you cram too many wings in, they’ll steam instead of fry.
My Favorite Ways to Serve These Wings
These wings are a star on their own, but I love to make them feel like a takeout feast at home. Here’s what I usually pair them with:
- Fried rice—vegetable, shrimp, pork—whatever you love.
- Steamed jasmine rice for a simple side.
- Stir-fried veggies like bok choy or Chinese broccoli.
- French fries if I’m in the mood for fusion.
- A crisp side salad with sesame dressing for balance.
- Even mashed potatoes—seriously, don’t knock it till you try it.
I like putting everything out family-style so everyone can build their own plate. It’s casual, fun, and no one ever leaves hungry.
Chinese Chicken Wings
There's something undeniably comforting about those crispy, golden chicken wings you get from your favorite Chinese takeout spot.
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon ground black pepper
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Kosher salt, to taste
- 1 large egg + 1 extra egg yolk
- ¼ cup cornstarch, divided
- 12 whole chicken wings
- Neutral oil for deep frying (peanut oil works great)
Instructions
<ol><li>Prep the Chicken- Start by patting your wings completely dry with paper towels—this step helps them crisp up beautifully. Place them in a large bowl or a sealable plastic bag.<br/><br/></li><li>Marinate for Flavor- Toss in the soy sauce, Shaoxing wine, fish sauce, sesame oil, sugar, both peppers, garlic powder, and a good pinch of salt. Crack in the egg and the yolk, then add half of the cornstarch. Mix everything together until the wings are well coated. You can use your hands or a spoon—whatever helps get the job done. Cover and let the wings marinate at room temperature for about 1.5 hours.<br/><br/></li><li>Add the Final Coating- Just before frying, sprinkle in the remaining cornstarch and toss to coat the wings evenly. This is what gives them that extra crisp, slightly craggy texture.<br/><br/></li><li>Fry ‘Em Up- Fill a deep, heavy-bottomed pot with a few inches of oil and heat it to 320–325°F. Work in small batches (around 3 wings at a time) to avoid crowding the pot. Carefully lower the wings into the hot oil and fry for 5 to 7 minutes, or until they're deep golden and cooked through (internal temp should be 165°F).<br/><br/></li><li>Drain and Serve- Once fried, let the wings drain on a wire rack set over a baking sheet to keep them crispy. Repeat until all the wings are done, making sure the oil comes back up to temp between batches.<br/><br/></li><li>Time to Dig In- Serve hot, either on their own or paired with your favorite sides—fried rice, anyone? Trust me, these wings won’t last long!<br/><br/></li></ol>
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 242mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 6g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Want Them Extra Bready?
These wings are true to takeout style—lightly coated with cornstarch for that thin, crackly skin. If you want something heavier and more Southern-fried, you can do half cornstarch, half flour.
Flour gives a softer, thicker breading but won’t get quite as shatteringly crisp or golden. I’ve done both versions and they each have their charm, depending on what I’m craving.
Honestly, these wings are one of my personal go-tos for game day, movie nights, or just any evening when I want to treat myself a little. If you try them out, I’d love to know how they turned out for you.
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