Chinese Fried Chicken Wings

Ingredients

• 1 kgchicken wings, segmented
• ½ tspsugar
• ¼ tspwhite pepper
• ¼ tspsalt
• ¼ tspgarlic powder
• 1 tbspsoy sauce
• 1 tbspoyster sauce
• 1 tbspShaoxing rice wine
• 3 tspginger paste
• 1 tspsesame oil
• about 43 g (⅓ cup)cornflour (US cornstarch or potato starch)
• ¼ tspbaking powder (optional)
• to tastekecap manis, for drizzling

Instructions

1. 1

   Prepare the wings

   If needed, cut the wings into three pieces and discard the tips. Put the flats and drumettes in a large bowl; you can leave the wings whole if you prefer.

2. 2

   Marinate the chicken

   Add the white pepper, sugar, salt, garlic powder, soy sauce, oyster sauce, Shaoxing rice wine, ginger paste and sesame oil. Toss until the wings are coated, then marinate for 1–2 hours in the fridge. Take them out 30 minutes before cooking.

3. 3

   Add the coating

   Mix the cornflour and baking powder into the wings until well coated.

4. 4

   Heat the oil

   Heat oil in a deep saucepan or pot to 180°C, checking the temperature with an oil thermometer. Make sure the wings have been out of the fridge for 30 minutes before frying.

5. 5

   Fry the first batch

   Carefully lower 4–5 pieces into the oil, keeping the coating mixture on them and avoiding overcrowding the pan. Fry for 5 minutes, until light golden, then transfer to a rack set over a paper-towel-lined baking tray to drain.

6. 6

   Fry until crisp

   Fry the wings in batches a second time for 2–3 minutes, until deep golden and crunchy.

7. 7

   Finish and serve

   Drizzle with kecap manis before serving.

What are Chinese fried chicken wings?

Fried wings are a popular format for a savoury, shareable meal, and this version draws on Chinese pantry flavours such as soy sauce, oyster sauce, ginger and Shaoxing rice wine. The wings are marinated before they are coated and fried.

Two rounds of frying help give the coating its crunchy finish while the seasoned marinade brings flavour to the chicken. A drizzle of kecap manis adds a sweet, glossy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 25g protein, 12g carbs, 23g fat.

The chicken provides most of the protein, while the cornflour contributes carbohydrates and the frying oil, sesame oil and chicken skin account for much of the fat. Serve a portion with vegetables and rice, adjusting the rice to suit your appetite.

The marinade and coating

Seasoning: Soy and oyster sauces supply savoury depth, while ginger paste, garlic powder, white pepper and Shaoxing rice wine round out the marinade. Toss thoroughly so the flats and drumettes are coated evenly.

Coating: Add the cornflour and optional baking powder only after marinating. Mix until the surface is covered, without scraping off the marinade mixture.

Frying in two rounds

First fry: Work in batches of 4–5 pieces and leave room around them so the oil temperature can recover. The wings should be light golden after about 5 minutes.

Second fry: Give the wings another 2–3 minutes in the oil until the coating is deep golden and crunchy. Drain them on a rack rather than piling them together, which helps the crust stay crisp.

Temperature and doneness

Oil: Use an oil thermometer to bring the oil to 180°C before frying. Cold wings can lower the temperature, so leave them out of the fridge for 30 minutes as directed.

Chicken: Colour and crispness are useful coating cues, but check that the thickest part of the chicken is cooked through before serving. Avoid touching bone when checking with a thermometer.

Timing and serving

Marinating: Allow 1–2 hours for the wings to take on the seasoning, keeping them chilled during that time. The recipe's total time is 160 minutes, so plan ahead for the marinade and frying.

To serve: Drizzle with kecap manis and serve while the coating is crisp. Rice or a simple vegetable side makes a straightforward accompaniment.

Recipe notes & tips

• Keep the wings chilled while they marinate, then take them out 30 minutes before frying.
• Use an oil thermometer to keep the oil near 180°C.
• Fry only 4–5 pieces at a time so the pan is not crowded.
• Leave the coating mixture on the wings when transferring them to the oil.
• Drain the fried wings on a rack over a paper-towel-lined tray.
• Drizzle with kecap manis just before serving to keep the coating crisp.

Variations

• Whole wings: Leave the wings whole if you prefer, as noted in the method.
• Potato starch: Use potato starch in place of the cornflour.
• Skip the raising agent: Leave out the optional baking powder.
• Adjust the finish: Add more or less kecap manis to taste.
• Serve with rice: Pair the wings with steamed rice for a more substantial meal.

Common mistakes to avoid

• Crowding the pan: Too many pieces can lower the oil temperature; fry 4–5 at a time.
• Frying straight from the fridge: Cold wings can cool the oil; leave them out for 30 minutes first.
• Skipping the marinade: Give the wings 1–2 hours to take on the seasoning.
• Removing the coating: Keep the marinade and cornflour mixture on the wings as they go into the oil.
• Stopping after the first fry: The second 2–3-minute fry gives the coating its deeper colour and crunch.
• Draining in a pile: Spread the wings out on a rack so steam does not soften the crust.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven or air fryer until piping hot; the coating may be less crisp after storage.

Frequently asked questions