Fried Chicken Wings, Chinese Takeout Style

Chinese crispy wings are a hit in my home, especially with Zyair and his sisters; however, finding a restaurant that makes them noteworthy has become challenging over the last few years. After conducting extensive research, I began using this recipe with excellent results.

Chinese takeout-style crispy chicken wings are a true comfort food classic. This recipe captures the crunch and flavor I remember from growing up in San Fernando, Trinidad, where fried chicken was part of the must-have combo with fried rice and chow mein at Chinese restaurants and food trucks along Mucurapo Street. Today, I make these wings at home, and they deliver the same irresistible flavor and golden crispiness. Double-fried for the perfect texture, these wings require no dipping sauce, but they pair beautifully with Pineapple Peppersauce for a little extra heat.

Ingredient Guide

• Chicken Wings: Use flats and drumettes for the best bite-sized results.
• Black Pepper: Adds subtle earthy heat.
• White Pepper: Lighter and more fragrant than black pepper, it is often used in Chinese cooking.
• Garlic Powder: Provides savory depth and aroma.
• Sea Salt: Enhances flavor throughout the marinade.
• Sugar: Balances the salt and soy with a touch of sweetness.
• Soy Sauce (Light): Adds umami and savory seasoning.
• Chinese Cooking Wine: Helps tenderize the wings while adding authentic flavor.
• Sesame Oil: Brings a nutty aroma to the marinade.
• Egg: Helps the coating stick to the wings.
• Cornstarch: Creates the crisp, light crust.
• All-Purpose Flour: Works with cornstarch to form a crunchy coating.
• Vegetable Oil: Neutral oil for frying.

Cooking Notes from the Kitchen

• Cutting the wings into flats and drumettes ensures even frying.
• Marinate for at least 2 hours to let the seasoning penetrate.
• Remove wings from the fridge 30 minutes before frying so they cook evenly.
• Fry in batches to avoid crowding the pan, which drops oil temperature.
• Always drain fried wings on a wire rack, not paper towels, to keep them crispy.
• The double fry at higher heat locks in the crunch and gives that restaurant-quality texture.

Shopping Made Easy

• Look for party packs of chicken wings at most supermarkets for the best value.
• Chinese cooking wine can be found in the Asian section of larger grocery stores or at Asian markets.
• Use light soy sauce, not dark, for the proper flavor balance.
• Cornstarch and sesame oil are pantry staples worth keeping for other Asian-inspired dishes.
• If you don’t have a wire rack, pick one up in the baking section—it makes a big difference in keeping fried foods crispy.

What’s the secret to crispy Chinese-style chicken wings?

The secret lies in the double-fry method. The first fry cooks the wings through, while the second fry at a higher heat makes them extra crispy. Using cornstarch with flour also helps create the perfect crunchy coating.

Can I use an air fryer instead of deep frying?

Yes, you can air fry these wings. Cook them at 375°F (190°C) for 20–25 minutes, flipping halfway. While they won’t be quite as crispy as deep-fried, they’ll still be delicious.

What can I substitute for Chinese cooking wine?

If you can’t find Chinese cooking wine, dry sherry makes a good substitute. Avoid sweet wines, as they alter the flavor balance.

Do I need to double-fry the wings?

Double-frying is essential for achieving a texture similar to that of Chinese takeout wings. If you only fry once, the wings may still be tasty, but they won’t have the same shattering crispiness.

Print Recipe

Fried Chicken Wings, Chinese Takeout Style

Courses: Appetizers & Snacks, Chicken Recipes, Comfort Food

Difficulty: Intermediate Prep Time 2 hrs Cook Time 25 mins Total Time 2 hrs 25 mins

Description

Crispy double-fried chicken wings seasoned with soy sauce, Chinese cooking wine, and sesame oil for the classic takeout flavor you love.

Ingredients

• 3 lbs chicken wings (flats and drumettes)
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp white pepper
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ Tbsp sea salt (or any salt)
• 1 tsp sugar
• 1 ¹⁄₂ Tbsp light soy sauce
• 2 Tbsp Chinese cooking wine
• 1 Tbsp sesame oil
• 1 egg (beaten)
• 1 ¹⁄₂ Tbsp cornstarch
• 3 Tbsp all-purpose flour
• 6 cups 6–7 vegetable oil (for frying)

Instructions

Video ON

1. Cut chicken wings into flats and drumettes. Remove any stray feathers. Those of us from the Caribbean will wash the wings with lime or lemon juice, or white vinegar. Then rinse with cool water. 

   

2. Place wings in a mixing bowl and season with black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Chinese cooking wine, and sesame oil. Mix well. For additional flavor (as mentioned in the video below), you may add a tablespoon of Oyster sauce. 

   
3. Add the beaten egg, then mix in the cornstarch and flour until wings are well coated.
   
4. Cover and marinate in the refrigerator for 2 hours.
5. Remove wings from the fridge 30 minutes before frying.
   

6. Heat vegetable oil in a deep frying pot to 325°F (163°C). Fry wings in batches for 7–8 minutes until golden. Remove and drain on a wire rack set over a baking sheet. You can use any oil you typically use for deep-frying.

   
7. After the first fry, increase oil temperature to 350°F (177°C). Return wings in batches to the oil and fry for 3–4 minutes until extra crispy.
   
8. Drain again on the wire rack. Sprinkle lightly with salt while still warm if desired.
   

9. Serve hot with Pineapple Peppersauce or the more fragrant Grilled Pineapple Peppersauce, or enjoy on their own.

   

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