Fried Chicken Wings - Chinese Takeout Style!

Ingredients

• 2.5 lb Chicken Wings (whole, tips included) (about 10 whole wings (or 20 flats & tips))
• 1 Tbsp Shaoxing Wine (dry Chinese cooking wine)
• 1 Tbsp Soy Sauce (light soy sauce preferred)
• 0.25 tsp Garlic Powder
• 1.5 tsp Salt
• 0.5 tsp Sugar
• 0.25 tsp White Pepper
• 0.125 tsp Black Pepper
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 large Egg (beaten)
• 2 Tbsp Cornstarch (provides extra crunch)
• 2 Tbsp All-Purpose Flour (adds body to coating)
• 4 cup Canola Oil (for deep‑frying; can substitute peanut or avocado oil)

Instructions

1. Prepare the Wings

   If the wings still have feathers, pluck them, then rinse under cold water and pat dry with paper towels. Place the whole wings (tips included) in a large mixing bowl.

   Time: PT5M

2. Make the Marinade & Coating

   Add 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 0.25 tsp garlic powder, 1.5 tsp salt, 0.5 tsp sugar, 0.25 tsp white pepper, 0.125 tsp black pepper, 1 tsp sesame oil, and the beaten egg to the bowl. Mix until the wings are evenly coated.

   Time: PT5M

3. Add Starch and Flour

   Sprinkle 2 Tbsp cornstarch and 2 Tbsp all‑purpose flour over the wings. Toss gently until a light, even dusting coats each piece.

   Time: PT3M

4. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let flavors penetrate and the coating set.

   Time: PT2H

5. Heat Oil for First Fry

   Pour 4 cups canola oil into the deep‑fry pot. Heat to 325°F (163°C). Use the thermometer to maintain temperature.

   Time: PT10M

   Temperature: 325°F

6. First Fry (Batch 1)

   Carefully lower half the wings into the oil using the spider. Fry for 5 minutes, turning once halfway (after ~2.5 minutes) to ensure even color.

   Time: PT5M

   Temperature: 325°F

7. Rest After First Fry

   Remove the wings with the spider, let excess oil drip, and place them on a cast‑iron skillet or cooling rack. Rest for 5–10 minutes; the interior continues to cook and juices redistribute.

   Time: PT10M

8. First Fry (Batch 2)

   Repeat step 6 with the remaining wings.

   Time: PT5M

   Temperature: 325°F

9. Second Fry – First Batch

   Increase oil temperature back to 330–335°F (165–169°C). Return the first batch of rested wings to the oil and fry for 3 minutes until golden‑brown and crisp.

   Time: PT3M

   Temperature: 335°F

10. Second Fry – Second Batch

    Repeat step 9 with the second batch of wings.

    Time: PT3M

    Temperature: 335°F

11. Drain and Serve

    Using the spider, lift the wings onto a paper‑towel‑lined plate to absorb excess oil. Let them sit for 1–2 minutes, then serve hot.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

10 g

Fat

15 g

Fiber

0 g