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.