Chinese fried chicken wings have become a beloved dish in Chinese restaurants across the U.S. because they perfectly blend familiar comfort with bold, irresistible flavor. While Americans already love fried chicken, the Chinese version takes it to another level. The wings are marinated in soy sauce, Shaoxing wine, and aromatics that infuse every bite with savory depth. They are breaded and deep fried, to create that irresistible crispy texture that you usually only get with large fried chicken pieces like legs and thighs.
You’ll often find them sizzling hot from the fryer at Cantonese barbecue shops or as a hidden gem on takeout menus, where their shatteringly crisp skin and juicy meat win over anyone lucky enough to order them.
If you want a shortcut version, check out my air fryer Chinese fried wings. For the ultimate restaurant experience, follow this recipe!
Why This Recipe Works
Deeply flavorful marinade: A combination of Shaoxing wine, soy sauce, oyster sauce and aromatics infuses the wings with rich umami depth while tenderizing the meat.
Sticky coating for maximum crunch: Mixing flour into the marinated wings first creates a light batter that clings perfectly. Adding cornstarch afterward forms a crisp, shattering crust.
Double-frying technique: The first fry cooks the wings through and sets the coating, while the second fry crisps and deepens the color, giving that restaurant-style crunch.
Ingredients
Chinese fried chicken wings use a few pantry staples that you can easily pull together.
- Chicken wings: I prefer to use separated drumette and wingette pieces instead of whole chicken wings, because they are much easier to deep fry.
- Aromatics – fresh garlic and scallion: Instead of using spice powder, I prefer to use fresh aromatics to impart better flavor. Using my double coating method, they will cook up nicely without burning.
- Seasonings – Shaoxing wine, soy sauce, oyster sauce and salt: They work together to add a rich umami flavor that has a hint of sweetness.
- Coating – all-purpose flour and cornstarch: I use the flour to create a thin batter over the marinated chicken, then dust the cornstarch for a crispy crust.
- Oil: A neutral oil such as canola oil or vegetable oil. You can use peanut oil as well, for a better flavor.
How to make
1. Marinate the wings
Use a fork to poke holes in the back of each wing. This step helps the marinade to soak in. It helps a lot especially if you are not planning to marinate the wings overnight. In a large bowl, combine the wings and the seasonings. Marinate for 2 hours at room temperature or overnight in the fridge for the best flavor.
2. Coat the wings
Drain any excess liquid from the wings. You don’t need to strain the wings with a colander. Simply pouring out the liquid is OK. And it’s good to still have a thin layer of marinade coated on the wings, which enhances the flavor.
Add the flour and mix by hand until evenly coated. The mixture should form a thin, sticky batter that clings to the wings.
Then add the cornstarch and toss again until the wings are evenly coated with a light, powdery layer. Always use your hands to thoroughly work the wings instead of stirring with a spatula. It helps to coat the wings evenly.
3. First fry (low temperature)
Fry the wings in 3 inches of oil in a medium pot at 320°F (160°C). Cook in batches if needed, so you don’t overcrowd the pot. Fry for 3 minutes without touching them for the first 1 to 2 minutes, so the coating does not fall off, then stir gently. Cook until light golden. Transfer to the rack to drain excess oil. Repeat with the rest of the wings.
4. Second fry (high temperature)
Increase the oil temperature to 350°F (180°C). Return all the wings to the pot and fry for 2 minutes, until deep golden brown and extra crispy. Drain again briefly on the rack before serving.
Resting between the frying
Before the first and second fry, it’s important to let the wings rest for 3 minutes or so. This process causes the moisture in the wings to settle, and the moisture will cook off during the second fry. This way, it helps the wings to get extra crispy.
That’s why I prefer to fry the wings in a smaller pot in two batches. So I don’t need to use a ton of oil. And the wings rest naturally while I fry the second batch.
My favorite deep frying pot
I choose my equipment for deep frying depending on the food I’m cooking. For these fried wings, I prefer to use my small tempura pot. It is just the perfect size for deep frying small, thick food. The shape of the pot helps use minimal oil for proper frying. The top prevents oil splatter. And the thermometer that comes with the pot is perfect for temperature monitoring.
What do you do with leftover frying oil?
There are three ways I love to use to dispose of (or reuse) frying oil.
- If I run out of oil solidifier, I’ll save the plastic container that the oil came in. When the oil cools off, I pour the oil into the container through a fennel. Then dispose of the container in the trash.
- I use an oil filtering and storage container to strain the leftover oil so I can remove any impurities. I store it in a cool, dark place and usually reuse the oil 2 to 3 times.
- When it’s time to dispose of the oil (after reusing a few times), I use oil solidifier so the oil turns into a solid piece after cooling off. Then I throw it into the trash.
Serving Suggestions
Serve these crispy Chinese fried chicken wings as an appetizer or snack with cold beer, bubble tea, or iced jasmine tea. I also like to fry them in big batches in advance and freeze them. Then I can heat them up in my air fryer any time. For a delicious lunch, I serve these wings with rice and some daikon pickles.
These wings are seasoned so you do not need a dipping sauce. If you prefer a sauce, they pair wonderfully with chili crisp and other hot sauces, sweet chili sauce, mayonnaise, or a simple mix of soy sauce and vinegar for dipping. A squeeze of lemon on the wings also brightens them up and brings out the flavor.
Recipe Tips
- Marinate longer for more flavor. Overnight marinating develops deeper umami and tenderness. If you’re short on time, marinating at room temperature for 2 hours helps the flavor penetrate more. For more than 2 hours, marinate in the fridge.
- Don’t skip the double fry. It’s the secret to that signature crunch that stays crispy even after cooling.
- Use a thermometer. Maintaining a consistent oil temperature ensures the wings cook evenly without burning.
Frequently asked questions
Can I air fry these wings?
I have not tested them in the air fryer but I think you can. Spray the wings with a generous amount of oil and air fry at 400°F (200°C) for 18 to 25 minutes in total, flipping once in between, until golden and crispy. The only concern is, I use a slightly thicker batter in this recipe than my air fryer Chinese fried wings, so the coating might not cook properly without enough oil. Check the wings during the cooking. If you see any dry flour spots on the surface, spray with more oil and keep cooking.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer at 375°F (190°C) until crispy.
Can I use this recipe for chicken thighs?
Yes you can! It’s a perfect recipe for chicken thighs. For boneless chicken thighs, I like to cut them into large bite-sized pieces and fry them at the same temperature and duration. If you use bone-in chicken thighs, fry them whole for 8 to 10 minutes during the first fry (reduce the temperature if the chicken turns golden too quickly), then 2 minutes during the second fry.
Other delicious chicken wing recipes
- Salt and Pepper Chicken Wings (Oven Baked Version)
- Crispy Air Fryer Wings with Sweet Chili Sauce
- Coca-Cola Chicken Wings (可乐鸡翅)
- Baked Sichuan Chicken Wings
- Easy Sticky Wings with Hot Sauce
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Chinese Fried Chicken Wings
Ingredients
- 12 chicken wings
- 2 cloves garlic , grated
- 1 scallion , minced
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- Neutral oil for deep-frying
Instructions
- Use a fork to poke holes in the back of the wings, to help the wings absorb the flavor better. Transfer wings to a big bowl. Add the garlic, scallion, Shaoxing wine, light soy sauce, oyster sauce and salt. Marinate for 2 hours at room temperature or up to overnight in the refrigerator.
- When ready to cook, drain any liquid from the wings. Add the all-purpose flour. Mix with your hands until the flour is mixed evenly. The wings should be coated with a sticky batter without any dry flour.
- Add the cornstarch and mix with your hands again until all the wings are evenly coated.
- Heat 3” oil in a medium deep pot to 320°F (160°C). Line a baking sheet with a wire rack.
- Shake off excess cornstarch from the wings, and carefully add into the oil. Fry in batches if needed so you don’t crowd the pot. Fry for 3 minutes at 320°F (160°C). Do not touch the wings during the first 1 to 2 minutes of frying. Then stir gently a few times. Fry until the wings are golden. Transfer the chicken onto the lined baking sheet to drain excess oil. Repeat to fry the rest of the wings.
- Raise the oil temperature to 350°F (180°C). Return the wings to the oil and fry for another 2 minutes, until the crust becomes golden brown. Transfer to the lined baking sheet to drain off excess oil. Serve as an appetizer.
Nutrition
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