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!
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve fried chicken wings immediately as-is or with your favorite sides for a complete meal (we love serving with fried rice!). Enjoy!
- For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.
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