Fried Chicken Wings (Chinese Restaurant Style)

Ingredients

• 12whole chicken wings
• 5 ml (1 teaspoon)granulated sugar
• 5 ml (1 teaspoon)freshly ground black pepper
• 2.5 ml (1/2 teaspoon)ground white pepper
• 2.5 ml (1/2 teaspoon)garlic powder
• to tastekosher salt
• 15 ml (1 tablespoon)Shaoxing wine
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)fish sauce
• 10 ml (2 teaspoons)sesame oil
• 1 large egg plus 1 egg yolkegg
• 30 g (1/4 cup), dividedcornflour
• enough for deep-frying (about 5 cm depth)oil, preferably peanut oil

Instructions

1. 1

   Season the wings

   Pat the chicken dry with kitchen paper and put it in a large resealable bag or bowl. Add the sugar, black and white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, egg and egg yolk, and 2 tablespoons of the cornflour.

2. 2

   Marinate the chicken

   Mix thoroughly so the wings are coated all over, then seal the bag or cover the bowl. Leave to marinate at room temperature for 1 1/2 hours. Just before frying, add the remaining 2 tablespoons of cornflour and toss to coat evenly.

3. 3

   Heat the oil

   Set a baking tray fitted with a wire rack aside. Pour a couple of inches of oil into a large, heavy-based pot or Dutch oven and heat over a medium-high heat to 160–163°C, using a deep-frying thermometer for accuracy.

4. 4

   Fry in batches

   To avoid overcrowding, fry about 3 wings at a time. Lift each wing from the marinade, shake off the excess, and carefully lower it into the hot oil.

5. 5

   Check and drain

   Fry for about 5–7 minutes, until golden and crisp and the thickest part reaches at least 74°C. Transfer the wings with tongs or a slotted utensil to the prepared rack to drain. Repeat with the remaining wings, bringing the oil back to 160–163°C between batches.

6. 6

   Serve straight away

   Serve the wings as they are or with your favourite sides, such as fried rice.

What are Chinese restaurant-style fried chicken wings?

These are crisp-skinned chicken wings inspired by the savoury, spiced wings served at Chinese restaurants and takeaways. The recipe uses a marinade of soy, fish sauce, Shaoxing wine and sesame oil, then coats the wings with cornflour before frying.

The combination of a well-seasoned marinade and a final dusting of starch helps give the wings their browned, lightly craggy coating. They are designed to be eaten hot, when the outside is at its crispest.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 13g protein, 4g carbs, 13g fat.

The wings provide most of the protein and fat, while the cornflour and small amounts of sugar contribute carbohydrates; the egg and frying oil add further fat. Serve a portion with rice and a generous vegetable side for a more balanced plate.

Why the marinade works

Seasoning first: Sugar, black and white pepper, garlic powder, salt and the sauces season the wings throughout the marinating time. Shaoxing wine and sesame oil add distinctive savoury aromas.

Egg and starch: The egg and yolk help the marinade cling to the chicken, while cornflour thickens the coating. Adding half the cornflour at the end gives the wings a fresh, even layer just before frying.

Getting the coating ready

Dry wings: Patting the chicken dry before adding the marinade avoids introducing extra surface moisture. That makes it easier for the coating to cling.

Final toss: Shake off excess marinade before frying, but leave the coating on the wings. The last addition of cornflour should be mixed through evenly so there are no thick, dry patches.

Frying temperature and texture

Steady heat: Keep the oil between 160 and 163°C, and let it return to that range between batches. If the oil is too cool, the coating can become greasy; if it is too hot, it can darken before the chicken is cooked through.

Doneness: Look for a golden, crisp exterior and check that the thickest part of a wing reaches at least 74°C. A thermometer is the most reliable way to check.

Batch size and timing

Small batches: Fry about 3 wings at a time, as the recipe directs. Adding too many at once can lower the oil temperature and make it harder to turn or remove the wings safely.

Allow about 5–7 minutes per batch, checking both colour and internal temperature rather than relying on time alone. Keep cooked wings on the wire rack while the remaining batches fry.

What to serve with the wings

Rice: Fried rice is a natural partner and makes the wings into a more substantial meal. Plain rice is another option if you want the seasoned coating to stand out.

Fresh sides: Serve with a simple green vegetable or crunchy salad to contrast with the hot, crisp chicken. Bring everything to the table as soon as the final batch is drained.

Recipe notes & tips

• Use a thermometer to monitor both the oil and the chicken's internal temperature.
• Keep the wings in a single layer on the rack so steam does not soften the coating.
• Lower each wing carefully into the oil to reduce splashing.
• Let the oil recover to 160–163°C before adding the next batch.
• Have the draining rack ready before you start frying.

Variations

• Add chilli: Include chilli flakes in the seasoning for a hotter coating.
• Use a different oil: Choose another neutral oil suitable for deep-frying if you are not using peanut oil.
• Serve with greens: Pair the wings with steamed or stir-fried vegetables.
• Make it a rice meal: Serve with fried rice, as suggested in the recipe.
• Add a dipping sauce: Offer a favourite sauce alongside the freshly fried wings.

Common mistakes to avoid

• Skipping the drying step: Pat the wings thoroughly so the marinade and coating adhere more evenly.
• Adding all the cornflour at once: Keep half back and toss it through just before frying, as directed.
• Crowding the pot: Fry about 3 wings per batch to avoid dropping the oil temperature.
• Guessing the oil temperature: Use a deep-frying thermometer and bring the oil back to 160–163°C between batches.
• Relying on colour alone: Check that the thickest part of the chicken reaches at least 74°C.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until piping hot; the coating may be less crisp than when freshly fried.

Frequently asked questions