Chinese Fried Chicken Wings

Ingredients

• 2eggs
• 15 ml (1 tablespoon)salt
• 15 ml (1 tablespoon)MSG
• 15 ml (1 tablespoon)sugar
• 10 ml (2 teaspoons)chicken bouillon
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon)turmeric
• 5 ml (1 teaspoon)sesame oil
• 5 ml (1 teaspoon)soy sauce
• 1.81 kg (4 pounds)whole chicken wings
• 125 g (1 cup)plain flour
• 30 g (1/4 cup)cornflour
• 15 ml (1 tablespoon)MSG
• 475 ml (2 cups)oil

Instructions

1. 1

   Make the marinade

   In a large bowl, beat together the eggs, 15 ml (1 tablespoon) MSG, salt, sugar, chicken bouillon, garlic powder, black pepper, turmeric, sesame oil and soy sauce. Add the chicken and mix well, then leave it to marinate for at least 30 minutes.

2. 2

   Mix the coating

   In another large bowl, combine the flour, cornflour and remaining 15 ml (1 tablespoon) MSG. Before coating the chicken, stir it through the liquid in its bowl so the pieces are wet all over.

3. 3

   Coat the wings

   Press the wings into the flour mixture, getting the coating into the folds. Shake off excess flour and arrange the pieces on a tray or plate; repeat with the rest of the chicken.

4. 4

   Fry in batches

   Pour the 475 ml (2 cups) oil into a large pan and heat over medium-high heat. Add half the wings and cook for 8 minutes, flipping or stirring them after the first 2 minutes to prevent burning on the bottom. Repeat with the remaining wings.

5. 5

   Finish and serve

   Remove the wings from the oil and turn the heat up to high. Add the wings and cook for a further 4 minutes, then lift them out onto a plate lined with kitchen paper or a wire rack. Serve.

What are Chinese fried chicken wings?

These wings are a takeout-style fried chicken dish with a seasoned egg marinade and a flour-and-cornflour crust. The recipe draws on flavours common in Chinese-American takeaway cooking, including soy sauce, sesame oil and MSG.

The coating and two-stage frying give the wings their crisp finish. Marinating first seasons the meat and helps the dry coating cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1710 calories, 51g protein, 35g carbs, 152g fat.

The chicken supplies most of the protein, while the flour, cornflour and sugar contribute carbohydrates. The frying oil is the main source of fat; serve a moderate portion with vegetables or salad to balance the plate.

Why the marinade matters

Seasonings: salt, sugar, chicken bouillon, garlic powder, pepper and turmeric add savoury flavour and colour. Soy sauce and sesame oil bring their own distinct savoury and toasted notes.

Eggs: beat them thoroughly with the seasonings before adding the wings. Mix again before dredging so the chicken is evenly wet and the coating has something to adhere to.

Getting an even coating

Dry mix: combine the flour, cornflour and MSG well so the seasoning is distributed through the crust. Press the wings into it, taking care to coat the folds rather than just the broad surfaces.

Excess flour: shake it off before setting the wings aside. A loose layer can fall into the oil and make the coating uneven.

Frying in two stages

First fry: cook the wings in batches over medium-high heat for 8 minutes, turning or stirring after 2 minutes as directed. Avoid crowding the pan, which can make it harder to maintain an even fry.

Finish: the method raises the heat and gives the wings another 4 minutes in the oil. Watch them closely during this final stage, and drain them on a wire rack or kitchen paper.

What to serve with the wings

Fried rice: its softer texture makes a hearty pairing with the crisp coating. You can also serve the wings with chips, as suggested in the recipe.

For a lighter balance, add a fresh salad or steamed vegetables alongside. Serve the wings soon after frying while their crust is at its crispest.

Recipe notes & tips

• Marinate for at least 30 minutes, as the recipe directs.
• Stir the wings through their marinade again just before dredging.
• Work the coating into the folds of each wing.
• Fry in batches so the pan is not overcrowded.
• Use a wire rack to drain the cooked wings and help keep the coating crisp.
• Keep a close eye on the wings during the final 4-minute fry.

Variations

• Add chilli: mix chilli powder into the flour coating for a spicier crust.
• Use drumettes: substitute wing drumettes for whole wings, keeping an eye on doneness.
• Add ginger: include ground ginger in the marinade for a warm savoury note.
• Serve with a dip: offer a favourite dipping sauce alongside the freshly fried wings.

Common mistakes to avoid

• Skipping the second mix: the marinade can settle; stir the chicken through it before coating.
• Leaving folds bare: press flour mixture into the creases so the coating is more even.
• Keeping excess flour: shake off loose coating before frying to reduce clumps in the oil.
• Crowding the pan: fry in batches as directed so the wings have room to cook.
• Walking away during the final fry: watch closely after raising the heat to prevent the coating from burning.

How to store

Refrigerate cooled wings in an airtight container for up to 3 days. Reheat in an oven or air fryer until piping hot; the coating may be less crisp than when freshly fried.

Frequently asked questions