There’s a certain kind of fried chicken wing that always takes me back to Friday night takeout. You know the one — golden, crispy, and bursting with savory flavor that seeps right through to the bone. I first fell for them at a small corner Chinese restaurant in New York, where the wings came out piping hot, with that light craggy skin that shatters when you bite in. Ever since then, I’ve been chasing that flavor at home. And after plenty of trial and error, this recipe nails it — the aroma alone will make you hover over the fryer like a kid waiting for cookies to come out of the oven.
Why You’ll Love These Wings
- Bold Flavor from the Inside Out – The marinade isn’t just for show. It seeps deep into the meat so every bite tastes seasoned, not just the surface.
- That Perfect Takeout Texture – Cornstarch gives the skin a golden, crackly finish, just like your favorite restaurant version.
- Simple, Straightforward Process – No endless dredging and breading — just a quick marinade, a dusting of cornstarch, and into the hot oil they go.
- Crowd-Pleasing Every Time – Whether you’re serving them for game night, a weekend dinner, or just because, they never last long.
I’ve served these at casual family dinners with fried rice on the side, brought them out as a snack during a cricket match, and even packed a few in foil for a friend who “just wanted a taste” — only to find the whole batch mysteriously gone.
Ingredients You’ll Need
- Chicken Wings – Whole wings with drum, flat, and tip attached.
- Sugar, Black Pepper, White Pepper, Garlic Powder, Salt – The seasoning foundation.
- Shaoxing Wine – Adds that unmistakable Chinese restaurant depth. Can’t find it? Use dry sherry or rice wine.
- Soy Sauce & Fish Sauce – For savory umami flavor.
- Sesame Oil – Nutty and fragrant.
- Egg + Extra Egg Yolk – Helps the cornstarch cling to the wings.
- Cornstarch – The secret to that golden crisp finish.
- Peanut Oil – Great for frying due to its high smoke point.
Tip from My Kitchen: If you want a heavier breading, replace half the cornstarch with all-purpose flour. It’ll be more like southern fried chicken, but you’ll lose a bit of that signature golden crispness.
Step-by-Step: How I Make Them
- Pat Dry for Crispy Skin – Moisture is the enemy of crispiness, so take your time with paper towels.
- Marinate the Wings – In a large bowl, mix sugar, peppers, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, eggs, and 2 tablespoons cornstarch. Toss the wings until fully coated.
- Let Them Sit – Cover and marinate at room temperature for about 1½ hours. This is when the magic happens — the flavors work their way right into the meat.
- Final Cornstarch Toss – Right before frying, coat the wings with the remaining cornstarch.
- Heat the Oil – Use a deep, heavy-bottomed pot and bring the oil to 320–325°F.
- Fry in Batches – Drop the wings in carefully, without crowding. Fry 5–7 minutes until golden and the internal temperature hits 165°F.
- Drain Well – Transfer to a wire rack set over a baking sheet to keep them crisp.
- Serve Hot – They’re best enjoyed right after frying, when the skin is still singing with heat.
Serving Ideas
These wings are a natural partner to fried rice — whether veggie, pork, chicken, or shrimp. They’re also great with:
- Garlic noodles
- Stir-fried vegetables
- A simple cucumber salad for freshness
- Or, if you’re feeling cross-cultural, a side of crispy fries
Extra Notes on Texture
These wings aren’t thickly breaded like American-style fried chicken. The cornstarch coating creates a lighter, crispier shell. If you want that heavier bite, use a mix of cornstarch and flour (50/50) — just know they’ll fry up differently in color and crunch.
Fried Chicken Wings (Chinese Restaurant Style)
Golden, crunchy, and bursting with flavor — these chicken wings bring all the magic of your favorite Chinese takeout spot right into your kitchen. A quick marinade infuses the meat with soy, sesame, and aromatic spices, while deep frying creates that irresistible craggy skin. Perfect for game nights, family dinners, or whenever you’re craving something crispy.
Ingredients
- 12 whole chicken wings
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- 1 large egg + 1 egg yolk
- 1/4 cup cornstarch, divided
- Oil for deep frying (peanut oil recommended)
Instructions
- Pat the wings dry with paper towels and place them in a large bowl or resealable bag. Add Shaoxing wine, soy sauce, fish sauce, sesame oil, sugar, black pepper, white pepper, garlic powder, salt, eggs, and 2 tablespoons of cornstarch. Toss well until every piece is coated. Cover and let marinate at room temperature for about 1 1/2 hours.
- When ready to fry, sprinkle the remaining cornstarch over the wings and toss to coat evenly. Heat 2–3 inches of oil in a heavy-bottomed pot or Dutch oven to 320–325°F.
- Working in small batches, carefully lower the wings into the hot oil, shaking off any excess marinade beforehand. Fry for 5–7 minutes, until the wings are deep golden and the internal temperature reaches at least 165°F.
- Transfer the cooked wings to a wire rack set over a baking sheet to drain. Allow the oil to come back to temperature between batches for the crispiest results.
- Serve hot, straight from the rack, with fried rice or your favorite dipping sauce.
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.
Final Thoughts
These Chinese restaurant-style fried chicken wings hit all the right notes — salty, savory, crispy, and juicy all at once. They’re easy enough for a weeknight but impressive enough for guests, and they’ll make your kitchen smell like the best takeout spot in town. Once you try them, you’ll find yourself making them on repeat… and maybe even keeping a “secret stash” aside before serving.
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