Chinese Fried Chicken Wings (Chinese Takeout Copycat)
Chinese fried chicken wings are irresistable marinated in soy sauce, sesame oil, and shaoxing wine. Tastes just like east coast Chinese takeout!
Servings: 18 chicken wings
Calories: 152kcal
Equipment
Ingredients
- 18 chicken wing segments or ten whole chicken wings
- 3 tablespoon low sodium soy sauce
- 1 tablespoon shaoxing rice wine
- 1 tablespoon toasted sesame oil
- 2 teaspoon rice vinegar unseasoned
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon granulated sugar
- ½ teaspoon onion powder
- ¼ teaspoon Chinese five spice
- 1 cup cornstarch
- 1 large egg
- 1 large egg yolk
- vegetable oil for frying
Instructions
- Pat the chicken wings dry.18 chicken wing segments
- In a large zip top bag or in a large mixing bowl, mix together the chicken wings with the marinade liquids and spices. Zip up the bag and massage the marinade into the chicken wings with your hands (or mix it well with a wooden spoon in your large mixing bowl).3 tablespoon low sodium soy sauce, 1 tablespoon shaoxing rice wine, 1 tablespoon toasted sesame oil, 2 teaspoon rice vinegar, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon granulated sugar, ½ teaspoon onion powder, ¼ teaspoon Chinese five spice
- Add the cornstarch, egg, and egg yolk to the zip top bag and seal again. Massage everything together with your hands until it's a homogenous marinade, or stir in well with a spoon in your large mixing bowl, if using that method. Marinate for 2 hours.1 cup cornstarch, 1 large egg, 1 large egg yolk
- Pour enough vegetable oil to be 3 inches deep in your dutch oven or heavy bottom pot. Heat the oil to 325℉, then use tongs to carefully place the marinated chicken wings into the hot oil in small batches, about 5-6 wing segments or 3-4 whole wings at a time.vegetable oil
- Fry for 6-7 minutes then remove from the oil with a heat safe slotted spoon or an Asian spider spoon. Place the fried wings onto a wire rack over a paper towel-lined baking sheet to drain any excess oil. Repeat steps 4 and 5 until all wings are fried.
- Serve the wings hot with mumbo sauce or hot sauce!
Notes
Storage and Reheating
Store the fried wings in an airtight container in the fridge for up to 4 days.
To reheat, you'll want to put the wings in the airfryer at 350ºF for 3-4 minutes, or in the oven at 325 for 10 minutes. These methods will crisp them back up!
Pro Tips for the Best Chinese Wings
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- Thicker crust - the velveting technique makes a thin, crispy crust. If you want it thicker, make it a 50/50 mix of cornstarch and all-purpose flour.
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- Double deep fried chicken wings - You'll want to make that thicker crust of 50/50 starch and flour, then fry the wings in two stages: first for 4 minutes, then again for another 3 minutes.
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- You can marinate the chicken wings at room temperature, in fact I recommend it. The marinade tends to stiffen in the fridge, and it's perfectly safe for the wings to stay out for a couple of hours.
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- About that Shaoxing Wine... - if you live in a diverse area you may be able to find it at a local grocery store, but if not, try the Asian grocery stores around your city or find it online. Can't find it at all? Replace it with dry sherry or omit it in a pinch!
Nutrition
Serving: 1g | Calories: 152kcal | Carbohydrates: 7g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 266mg | Potassium: 94mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg