If you’ve followed my recipes here, on Instagram, or on TikTok, you’ll know I often get comments asking why a “Chinese” recipe is coming from a Caribbean food creator. But if you understand the history of the Caribbean—colonization, slavery, and indentureship—it all makes sense. Our food culture is a living record of those influences.
Growing up in Guaracara, Trinidad, I was surrounded by Chinese-Trinbagonian food culture. As a youth, chicken wings weren’t exactly the prized part of the bird—but today, in my home, they’re a favorite. Back then, soy-marinated fried chicken legs with fried rice and chow mein was the meal my dad treated us to on Saturday movie days in San Fernando. Whether from one of the many Chinese restaurants or the food trucks that were popular in the 80s, it was always something to look forward to.
These wings are marinated overnight (or at least a few hours) in a bold mix of five spice, ginger, soy sauce, and Chinese cooking wine. Once fried, they get that signature golden exterior and a gentle aromatic sweetness that makes them perfect for snacking or serving alongside fried rice, noodles, or even a simple green salad. If you’ve ever enjoyed “Chinese chicken” from a local shop in Trinidad and Tobago, this recipe will feel like a warm trip back in time.
Ingredient Guide
- Chicken Wings — The main protein; splitting them ensures even cooking.
- Five Spice Powder — Adds warm, aromatic notes traditional to Chinese-style dishes.
- Chinese Cooking Wine — Provides depth and umami; a key flavor in the marinade.
- MSG — Optional, but enhances savory flavor.
- Mushroom Soy Sauce — A rich, earthy soy sauce that boosts color and complexity.
- Ginger — Bright and sharp, it cuts through the richness of the chicken; fresh is best.
- Vegetable Oil — Used for deep frying the wings.
Cooking Notes from the Kitchen
- Fresh ginger delivers a more vibrant flavor than powdered ginger. If using powder, reduce the amount.
- A long marinating time improves both flavor and texture, so overnight is ideal.
- Patting the wings dry before frying ensures better browning and crispness.
- Maintaining consistent oil temperature helps develop an even, golden crust.
Shopping Made Easy
- Most grocery stores carry five spice powder in the international aisle.
- Mushroom soy sauce can be found at Asian markets or in well-stocked supermarket specialty sections.
- Chinese cooking wine is often sold as Shaoxing wine; if unavailable, look for it near the soy sauces.
- Fresh ginger is inexpensive and widely available in the produce section.
- Ask your butcher to split whole wings if you prefer not to do it at home.
Simple Chinese-Style Chicken Wings
Ingredients
- 3 lbs chicken wings split
- 3/4 tablespoon five spice powder
- 2 tablespoons Chinese cooking wine
- 1 teaspoon msg optional
- 2 tablespoons mushroom flavor soy sauce
- 1 tablespoon grated ginger
- 3 cups vegetable oil
Instructions
- Season the chicken wings with the five spice powder, Chinese cooking wine, msg, mushroom soy sauce, and grated ginger. Mix well to coat evenly. Cover and let marinate overnight or at least 5 hours in the refrigerator.
- Heat the vegetable oil in a heavy pot to 375°F (190°C). The temperature will drop once the wings are added; try to maintain 350°F (177°C) during frying.
- Remove the wings from the marinade and shake off the excess. Pat each piece dry with paper towels so they fry evenly.
- Fry the wings in small batches, avoiding crowding the pot. Cook for 7–10 minutes, turning as needed to brown on all sides.
- Transfer the fried wings to a wire rack to drain while you continue with the remaining batches.
- Dust with sea salt (optional) while still hot. The mushroom-flavored soy sauce will have enough sodium to season the wings properly; however you can add salt as suggested if you prefer.
- Serve warm with lemon slices and pepper sauce.
