These easy Fried Chicken Wings are inspired by takeout chicken wings from Chinese restaurants. They’re super flavorful from a simple marination process that includes spices, soy sauce, fish sauce, sesame oil, and Shaoxing wine. You’ll love these deep fried, golden, and lightly craggy-skinned chicken wings that are insanely good!

fried chicken wings (Chinese takeout style) on floral blue plate

Hiii y’all! I hope you’re doing good and hungry…well, of course you are, otherwise you wouldn’t have landed here. Ha! Today we’re tapping into this new recipe inspired by takeout goodness. I know I’m not alone when I say that I have a major penchant for fried chicken. But I gotta say that southern-style fried chicken and Chinese-style takeout wings are clutch. The latter is my offering to you here, takeout but homemade, and I just know you’re gonna love them!

Chinese Takeout Fried Chicken Wings 🤤

The first time I had some knockout Chinese-style chicken wings was at this corner spot in New York. Matter of fact, I’d say those were some of the best fried wings I’ve ever had. These Chinese-inspired wings are super simple to make with big, bold Asian flavors + flair that make these wings so scrumptious. Beautifully golden, crispy, and flavor that penetrates to the bone; these fried chicken wings certainly scratch any comfort food itch you might have.

⇢ Whether it’s these garlic parmesan wings, this jalapeño cheddar tuna melt, or my miso shrimp scampi– flavor-filled light eats/snacks just hit so nice! 🙌🏾

fried chicken wings (Chinese takeout style) on blue floral plate with bowl of fried rice on the side

Ingredients Needed For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Chicken wings: You’ll need *whole* chicken wings, drum and wing tip in place.
  • Spices: Sugar, black pepper, white pepper, garlic powder, and salt.
  • Shaoxing wine: This type of Chinese rice wine is used for cooking and adds an authentic flavor and lots of depth to the overall taste. You can find it online or at your local Chinese market. Although, I recognize that this ingredient may not be easily accessible. As such, you can use dry sherry or plain rice wine.
  • Soy sauce & fish sauce: Both of these ingredients add a solid amount of umami-richness and a savoriness to the fried chicken wings.
  • Sesame oil: Adds a fragrant, rich nutty flavor…so good!
  • Eggs: One full egg and one egg yolk contributes to the light batter.
  • Cornstarch: This ingredient yields the most golden-y color on fried chicken because cornstarch is completely starch as opposed to flour. Plus, it gives the chicken wings more of a crispy-skinned finish, yummm.
  • Oil: For deep frying these fried chicken wings- I use peanut oil.

How To Make These Fried Chicken Wings:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Pat the chicken dry with paper towels. Then place the wings in a large bowl. Season the chicken wings with sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, eggs, and 2 tablespoons of cornstarch.
  2. Use your hands to bring all the ingredients together, making sure the chicken is fully coated in the mixture. Cover bowl with plastic wrap and let the chicken sit out at room temperature to marinate for 1 ½ hours. Right before frying, add the remaining 2 tablespoons of cornstarch and toss with wings to evenly coat.
  3. In a large heavy-bottomed pot over medium-high heat, add a couple inches of oil, enough for deep frying- use a deep fry thermometer to heat the oil up to 320-325°F.
  4. Set a baking sheet fitted with a wire rack aside. Working in batches to avoid overcrowding, take a piece of chicken, shaking off any excess marination, and carefully place into the oil.
  5. Fry the chicken until golden brown and crispy, about 5-7 minutes or until the internal temperature of the chicken reaches at least 165°F. Then use tongs or a slotted utensil to transfer the fried chicken wings onto the prepared baking sheet fitted with a wire rack to allow any excess oil to drip off. Repeat the process until all chicken wings have been fried. 
  6. Serve up these golden, fried chicken wings immediately. Enjoy!

What To Serve With Your Wings

We like serving these Chinese takeout chicken wings with fried rice (vegetable, pork, chicken, shrimp)- just like at a Chinese restaurant! Other options like french fries, mashed potatoes, steamed veggies, or a side salad will be quite delish, too. // ⇢ Love Asian-Inspired eats? Check out my Cumin Beef Stir Fry, and reader favorite Filipino-style Chicken Adobo recipes! 🫶🏾

Do You Like Extra Breaded Chicken Wings?

Like Chinese takeout wings, these chicken wings aren’t heavily breaded. That is because of the cornstarch use as opposed to flour. If you prefer a lot of breading on your chicken wings, I recommend using a 50/50 ratio of both cornstarch and all-purpose flour (2 tablespoons of each). Remember, flour contributes to breading but the chicken doesn’t get as golden/crisp like it does with cornstarch. They’re similar, but also have slight differences when frying.

fried chicken wings with fried rice on blue floral plate

If you’ve got that comfort food itch, make these Fried Chicken Wings, y’all. They’re so crisp and undeniably bomb af! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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fried chicken wings (Chinese takeout style) on floral blue plate

Fried Chicken Wings (Chinese Restaurant Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 chicken wings 1x
  • Category: Appetizers & Snacks
  • Method: Deep Frying
  • Cuisine: Asian-Inspired
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Description

These easy Fried Chicken Wings are inspired by takeout chicken wings from Chinese restaurants. They’re super flavorful from a simple marination process that includes spices, soy sauce, fish sauce, sesame oil, and Shaoxing wine. You’ll love these deep fried, golden, and lightly craggy-skinned chicken wings that are insanely good!


Ingredients

Scale
  • 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
  • ¼ cup cornstarch, divided
  • Oil, for frying- (I use peanut oil)

Instructions

  1. Pat the chicken dry with paper towels. Then place the wings in a large resealable plastic bag or a large bowl. Season the chicken wings with sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, eggs, and 2 tablespoons of cornstarch.
  2. Use your hands (fitted with disposable gloves, if desired) to bring all the ingredients together, making sure the chicken is fully coated in the mixture. Seal bag or cover bowl with lid/plastic wrap. Let the chicken sit out at room temperature to marinate for 1 ½ hours. Right before frying, add the remaining 2 tablespoons of cornstarch and toss with wings to evenly coat.
  3. The chicken wings are ready to fry. In a large heavy-bottomed pot or dutch oven over medium-high heat, add a couple inches of oil, enough for deep frying. For optimal precision, use a deep fry thermometer to heat the oil up to 320-325°F.
  4. Set a baking sheet fitted with a wire rack aside. Working in batches to avoid overcrowding (about 3 wings at a time), take a piece of chicken, shaking off any excess marination, and carefully place into the oil.
  5. Fry the chicken until golden brown and crispy, about 5-7 minutes or until the internal temperature of the chicken reaches at least 165°F. Then use tongs or a slotted utensil to transfer the fried chicken wings onto the prepared baking sheet fitted with a wire rack to allow any excess oil to drip off. Repeat the process until all chicken wings have been fried, ensuring the oil is back up to 320-325°F in between each batch of frying chicken. 
  6. Serve fried chicken wings immediately as-is or with your favorite sides for a complete meal (we love serving with fried rice!). Enjoy!

Notes

  1. For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.