Description
This recipe offers crispy and flavorful Chinese restaurant-style fried chicken wings, marinated in a savory blend of spices, soy sauce, fish sauce, and Shaoxing wine, then coated with cornstarch and deep-fried to perfection. The wings come out golden brown with a perfect crunch, ideal for serving as an appetizer or with fried rice for a fulfilling meal.
Ingredients
Scale
Chicken Wings Marinade
- 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
- 2 tablespoons cornstarch (for marinade)
Coating
- 2 tablespoons cornstarch (for coating)
For Frying
- Oil for frying (peanut oil recommended)
Instructions
- Prepare and Marinate the Wings: Pat the chicken wings dry thoroughly with paper towels. Place them in a large resealable plastic bag or a large mixing bowl. Add granulated sugar, freshly ground black pepper, ground white pepper, garlic powder, kosher salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, the large egg plus egg yolk, and 2 tablespoons of cornstarch. Use your hands or disposable gloves to mix and massage the ingredients into the chicken, ensuring that every wing is fully coated in the marinade. Seal the bag or cover the bowl and let the wings marinate at room temperature for 1½ hours to develop deep flavor.
- Prepare for Frying: Just before frying, sprinkle the remaining 2 tablespoons of cornstarch over the marinated wings. Toss the wings well to ensure an even coating. This helps to achieve the crispy texture when fried.
- Heat the Oil: In a large heavy-bottomed pot or Dutch oven, pour in enough peanut oil to allow for deep frying (about two inches). Heat the oil over medium-high heat to 320-325°F, using a deep-fry thermometer to monitor the temperature precisely.
- Fry the Wings in Batches: Set a baking sheet with a wire rack nearby to drain excess oil once the wings come out of the fryer. Working in small batches (around 3 wings at a time), gently shake off any excess marinade from the wings and carefully place them into the hot oil. Avoid overcrowding to maintain oil temperature and crispiness.
- Cook Until Golden and Crispy: Fry the chicken wings for about 5 to 7 minutes, or until they turn a beautiful golden brown and the internal temperature reaches 165°F to ensure they are fully cooked. Use tongs or a slotted spoon to remove the wings and place them on the prepared wire rack to drain excess oil. Allow the oil to return to 320-325°F before frying the next batch.
- Serve and Enjoy: Serve these crispy Chinese restaurant-style fried chicken wings hot and fresh as they are or with your favorite side dishes like fried rice for a complete and satisfying meal. Enjoy the perfect balance of crispy exterior and tender, flavorful interior.
Notes
- Make sure to pat the chicken wings very dry before marinating to help the coating stick better.
- Maintain the oil temperature between 320-325°F for the best frying results.
- Use a wire rack on a baking sheet to drain the wings and keep them crispy rather than letting them sit in oil.
- Adjust seasoning or add chili flakes if you prefer some heat.
- Peanut oil is recommended for its high smoke point and neutral flavor, but other neutral oils like vegetable or canola oil can also be used.
- Do not overcrowd the pot to ensure even cooking and crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese fried chicken wings, crispy chicken wings, deep-fried chicken, Shaoxing wine chicken wings, Asian appetizer
