How to Make the Perfect Fried Chicken Wings Chinese Style at Home

Do you ever find yourself marvelling at the salt and pepper wings from your local Chinese takeaway, pondering how they achieve that incredible crunch? That moment when you bite through the perfectly crisp skin to reveal the tender, juicy meat inside can feel like a culinary secret. We’re here to reveal that it’s not magic, but a fantastic technique you can easily replicate at home. Join us as we show you how to create the most sensational Fried Chicken Wings Chinese Style you’ve ever had.

This recipe is more than just a set of instructions; it’s about crafting an experience. Picture a gleaming platter of these sticky, irresistible wings as the centrepiece for your next get-together or a relaxed evening with friends. The audible crunch, the momentary hush as everyone indulges, and the subsequent happy sighs—this is the delightful result we’re aiming for. We’ll walk you through each stage, from the deeply flavourful marinade to the crucial double-frying step, to guarantee your wings are absolutely phenomenal.

Why You’ll Love This Recipe

• Unbeatably Crispy Texture: We employ a classic double-frying method. This approach involves first cooking the chicken at a lower heat to ensure it’s cooked through, then flash-frying it at a higher temperature to create a shatteringly crisp skin that lasts.
• A Symphony of Flavours: These wings offer a complex taste experience. The marinade infuses the chicken with aromatic garlic and ginger, while the final glaze provides a harmonious blend of sweet, salty, and tangy notes.
• A Guaranteed Party Favourite: Whether served as an impressive starter or the main event, these wings are the ultimate party appetizer. We promise they’ll be the first thing to disappear from the table.
• Fresher and More Flavourful Than Takeaway: Making these wings yourself means you have complete control over the ingredients. The result is a taste that’s fresher and more vibrant than any delivery, and it’s kinder on your wallet too.
• Achievable Restaurant Quality: Although the outcome is worthy of a top restaurant, the method is broken down into clear, easy-to-follow steps. We’re confident you can achieve fantastic results!

Ingredients

• chicken wings
• Vegetable or rapeseed oil
• light soy sauce
• Shaoxing wine (or dry sherry)
• fresh ginger
• sesame oil
• white pepper
• plain flour
• honey or brown sugar
• rice vinegar
• Toasted sesame seeds
• spring onion
• red chilli

To make things simple, we’ve organised the ingredients into three key components: the flavourful chicken marinade, the crisp-enhancing coating, and the glorious glaze that ties everything together.

• 1 kg chicken wings, separated into drumettes and flats, tips discarded or saved for stock
• Vegetable or rapeseed oil, for frying (about 1.5 litres)
• For the Marinade:
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp white pepper
• For the Coating:
• 100g cornflour
• 50g plain flour
• For the Soy Glaze & Garnish:
• 3 tbsp light soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp cornflour mixed with 2 tsp water (a slurry)
• Toasted sesame seeds, for garnish
• 1 spring onion, finely sliced, for garnish
• 1 red chilli, finely sliced, for garnish (optional)

Step-by-Step Guide to Perfect Fried Chicken Wings Chinese Style

Follow our method carefully, and you’ll be rewarded with the most delicious wings imaginable. The secrets lie in the details, such as monitoring the oil temperature and embracing the double-frying process.

1. Marinate the Chicken for Maximum Flavour

Excellent preparation is the foundation of this dish. Begin by patting your chicken wings thoroughly dry with paper towels; this is crucial because excess moisture will prevent the skin from crisping. In a large mixing bowl, add the wings along with all the marinade ingredients: soy sauce, Shaoxing wine, grated ginger, minced garlic, sesame oil, and white pepper. Get your hands in there and massage the mixture into the chicken until every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, though we recommend 2-4 hours for the flavours of these garlic ginger wings to truly permeate the meat.

2. The Secret to an Extra-Crispy Coating

Once you are ready to start frying, it’s time to prepare the coating. In a large bowl or a sealable bag, combine the cornflour and plain flour. Cornflour is our star ingredient here, creating a light, brittle crust that’s unbelievably crispy. Take the wings out of the marinade, allowing any surplus liquid to drip away. You want them to be moist, not saturated. Working in small batches, add the wings to the flour mixture and toss until they are completely covered. Gently shake off any excess flour and arrange the coated wings on a wire rack. Let them rest for 10-15 minutes, which helps the coating to set firmly on the skin.

3. The Double-Fry Method for a Perfect Crunch

Double-frying is a celebrated technique in many Asian cuisines, renowned for creating a supremely crisp texture that holds up beautifully, even when sauced. For those interested in the science behind it, the experts at Serious Eats offer a great explanation of how this method works by first driving out moisture and then creating a crispy exterior.

1. The First Fry: In a deep, heavy-bottomed pan or a deep-fat fryer, heat your oil to 160°C (325°F). Carefully lower the wings into the oil in batches, making sure not to overcrowd the pan, which would cause the temperature to drop. Fry for 5-7 minutes, or until the chicken is cooked through but remains pale in colour. Use a slotted spoon to remove the wings and place them on a wire rack to drain. Continue with the rest of the wings. At this point, the wings can be set aside until you’re ready for the final fry before serving.
2. The Second Fry: Raise the oil temperature to 190°C (375°F). Return the wings to the hot oil, again in manageable batches, and fry for a further 2-3 minutes. You’ll see them turn a rich golden-brown and become wonderfully crisp. The sound of the frying will also become more intense and crackly. Remove the wings from the oil and let them drain on the wire rack once more.

4. Crafting the Perfect Soy Glaze

As the wings are resting after their second fry, you can quickly prepare the glaze. In a small saucepan or a large wok, combine the 3 tablespoons of light soy sauce, honey (or brown sugar), rice vinegar, and the remaining minced garlic over a medium heat. Allow it to come to a gentle simmer. Pour in the cornflour slurry and stir continuously for about a minute until the sauce thickens to a coating consistency. It should be thick enough to cling to a spoon but still be easy to pour. This glaze is the essence of our soy glazed chicken wings.

5. Bringing It All Together

Now for the most satisfying step. Place your hot, crispy wings into a large bowl. Drizzle the warm glaze over them and toss gently but quickly to ensure every wing is evenly coated in the sticky, savoury sauce. It’s best to work swiftly to maintain maximum crispness. Arrange the glazed wings on a serving platter. For the finishing touch, sprinkle generously with toasted sesame seeds, finely sliced spring onions, and a few slivers of red chilli for a burst of colour and gentle heat. Serve them right away and prepare for them to be devoured!

Tips for Success and Delicious Variations

To guarantee your wings are flawless every single time, keep these pointers in mind. And for those feeling a bit creative, why not try one of our suggested variations?

• Don’t Crowd the Pan: Frying in smaller batches is key to keeping the oil at the right temperature, which is vital for achieving a truly crispy finish.
• Use a Thermometer: For reliable and consistent cooking, a digital food thermometer is invaluable. Accurately gauging the oil’s temperature prevents greasy or burnt results.
• Healthier Alternatives: If you’d prefer a version with less oil, this recipe can be adapted for an air fryer or oven. In an air fryer, cook at 180°C (350°F) for 15 minutes, then turn up to 200°C (400°F) for another 5-8 minutes until crisp and golden. In the oven, bake on a wire rack at 200°C (400°F) for 40-50 minutes, turning them over halfway through. Toss with the glaze at the end as per the instructions.
• Flavour Twists: If you fall in love with the flavour profile of these wings, the marinade and glaze can be used as a base for other dishes. It works wonderfully in recipes like our Black Pepper Chicken, adding a fantastic depth.

What to Serve with Your Crispy Asian Wings

While these Crispy Asian wings are sensational on their own, they also pair wonderfully with a few side dishes to round out the meal. We suggest serving them with:

• Steamed Jasmine Rice: Perfect for soaking up any leftover glaze.

– A simple stir-fry of pak choi with a hint of garlic.
– A refreshing and crunchy Asian-style coleslaw.

For a truly memorable family dinner, consider presenting a platter of these wings as a starter. They would be the perfect textural contrast to our much-loved Sticky Chicken Rice Bowls.

FAQ

Your New Favourite Wing Recipe

And there we have it—our comprehensive guide to creating truly remarkable Fried Chicken Wings Chinese Style in your own kitchen. By layering a flavour-rich marinade with the transformative double-fry technique, you can produce wings that are succulent on the inside, astonishingly crisp on the outside, and coated in a flawlessly balanced sweet and savoury glaze. This recipe is proof that you can easily satisfy those takeaway cravings without ever leaving the house.

So, why not give it a go? It’s time to head to the kitchen, get your ingredients ready, and prepare a dish that will have your friends and family begging for the recipe. We have a feeling this will quickly become a cherished favourite in your cooking collection. Please do leave a comment below to let us know how you got on. We always enjoy hearing from you!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 kg chicken wings, separated into drumettes and flats
• 1.5 litres vegetable or rapeseed oil, for frying
• For the Marinade:
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp white pepper
• For the Coating:
• 100g cornflour
• 50g plain flour
• For the Soy Glaze & Garnish:
• 3 tbsp light soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp cornflour mixed with 2 tsp water
• Toasted sesame seeds, for garnish
• 1 spring onion, finely sliced, for garnish
• 1 red chilli, finely sliced, for garnish (optional)

Instructions

1. Marinate the wings: Pat the chicken wings dry. In a large bowl, combine the wings with all marinade ingredients (soy sauce, Shaoxing wine, ginger, garlic, sesame oil, white pepper). Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
2. Coat the wings: In a separate bowl, mix the cornflour and plain flour. Remove wings from the marinade, allowing excess liquid to drip off. Toss the wings in the flour mixture until evenly coated. Place on a wire rack and let rest for 10-15 minutes for the coating to set.
3. First fry: Heat oil in a deep pan to 160°C (325°F). Carefully fry the wings in batches for 5-7 minutes until cooked through but still pale. Remove and drain on a wire rack.
4. Second fry: Increase the oil temperature to 190°C (375°F). Fry the wings again in batches for 2-3 minutes until golden-brown and extra crispy. Remove and drain again on the wire rack.
5. Make the glaze: In a saucepan over medium heat, combine the glaze ingredients (soy sauce, honey, rice vinegar, and minced garlic). Bring to a simmer. Whisk in the cornflour slurry and stir for about a minute until the sauce thickens.
6. Glaze and serve: Place the hot, crispy wings in a large bowl. Pour the warm glaze over them and toss quickly to coat everything evenly. Garnish with toasted sesame seeds, sliced spring onion, and red chilli. Serve immediately.

Nutrition information is not available in the article.