Fried Chicken Wings - Chinese Takeout Style
Fried Chicken Wings - Chinese Takeout Style! is a medium Chinese (American Chinese) recipe that serves 4. 250 calories per serving. Recipe by The Woks of Life on YouTube.
Prep: 2 hrs 15 min | Cook: 30 min | Total: 3 hrs
Cost: $6.65 total, $1.66 per serving
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
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
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
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
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
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
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
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
First Fry (Batch 2)
Repeat step 6 with the remaining wings.
Time: PT5M
Temperature: 325°F
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
Second Fry – Second Batch
Repeat step 9 with the second batch of wings.
Time: PT3M
Temperature: 335°F
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
Dietary info: Contains gluten, Not vegan, Contains animal products
Allergens: Egg, Wheat (flour), Soy (soy sauce), Sesame
Ingredient Substitutions
- Instead of Chicken Wings (whole, tips included): Chicken wing flats only
- Instead of Shaoxing Wine: Dry sherry, Mirin (adds sweetness), Omit if unavailable
- Instead of Soy Sauce: Tamari
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Sugar: Honey (use less)
- Instead of White Pepper: Ground black pepper
- Instead of Sesame Oil: Peanut oil (use less)
- Instead of Egg: Egg white only
- Instead of Cornstarch: Potato starch
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Canola Oil: Peanut oil, Avocado oil
Equipment Needed
- Large Mixing Bowl
- Whisk or Fork
- Measuring Spoons
- Deep‑Fry Pot or Wok
- Candy/Deep‑Fry Thermometer
- Spider Skimmer
- Cast Iron Skillet
- Tongs
- Paper Towels
- Plate or Cooling Rack
Critical Steps — Do Not Skip
- Marinating the wings for at least 2 hours (or overnight).
- Maintaining oil temperature at 325‑335°F throughout both fry cycles.
- Double‑frying with a short rest between the first and second fry.
Chef Tips from the Video
- For extra aroma, add a few drops of toasted sesame oil just before the second fry.
- If you like a bit of heat, sprinkle a pinch of chili powder into the coating mixture.
- Use a cast‑iron skillet to rest the wings; the residual heat finishes cooking the interior without over‑crisping the crust.
Troubleshooting
Wings are soggy after the second fry.
Make sure the oil temperature is at least 330°F before the second fry and avoid overcrowding; also ensure the coating is thin.
Coating falls off during frying.
Pat the wings dry thoroughly before marinating, and let the marinated wings rest uncovered in the fridge for at least 30 minutes to let the coating set.
Oil temperature drops too quickly.
Fry in small batches and pre‑heat the oil longer; use a thermometer and adjust the burner to maintain 325‑335°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat by a quick 2‑minute second fry or in a hot oven.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; keep for up to 2 months. Re‑fry from frozen for best texture.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Marinate the wings the night before for deeper flavor.
- First‑fry the wings, let them cool, then freeze; second‑fry just before serving.
- If using an air fryer for reheating, set to 375°F for 4‑5 minutes.
Frequently Asked Questions
What is the cultural significance and history of Chinese Takeout Style Fried Chicken Wings in American Chinese cuisine?
Fried chicken wings became a staple of American Chinese takeout menus in the late 20th century, blending Chinese seasoning (soy, Shaoxing wine, sesame oil) with the American love for crispy fried foods. They reflect the adaptation of traditional Chinese cooking techniques—like double‑frying—to suit fast‑service restaurant demands.
What are the traditional regional variations of Chinese fried chicken wings in China?
In mainland China, wings are often flavored with five‑spice, Sichuan pepper, or a sweet‑savory glaze. Cantonese versions, like the one from The Woks of Life, focus on a light soy‑wine coating and a crisp texture, while Sichuan styles add chili oil and peppercorns for heat.
How is Chinese Takeout Style Fried Chicken Wings traditionally served in Chinese-American restaurants?
They are usually served hot, straight from the fryer, on a paper‑lined platter with a side of soy‑based dipping sauce or sweet chili sauce. The wings are often presented whole, allowing diners to eat the flat, tip, and drumette together.
What occasions or celebrations feature Chinese fried chicken wings in Chinese-American culture?
These wings are popular as a snack during movie nights, sports gatherings, and as a starter for family meals. They also appear on Chinese New Year banquet tables as a crunchy, crowd‑pleasing finger food.
What authentic ingredients are essential for Chinese Takeout Style Fried Chicken Wings and what are acceptable substitutes?
Key ingredients are Shaoxing wine, light soy sauce, toasted sesame oil, and a mix of cornstarch and flour. If Shaoxing wine is unavailable, dry sherry or mirin works; regular soy sauce can replace light soy, and peanut oil can substitute canola for frying.
What other Chinese dishes pair well with Chinese Takeout Style Fried Chicken Wings?
Serve them alongside steamed jasmine rice, a simple cucumber salad, or other takeout favorites like egg rolls, fried wontons, or a mild hot and sour soup for a balanced meal.
What are the most common mistakes to avoid when making Chinese Takeout Style Fried Chicken Wings at home?
Common errors include overcrowding the fryer (which drops oil temperature), using too much coating (resulting in a heavy batter), and skipping the rest period between the two fries. Also, failing to dry the wings properly leads to soggy crust.
Why does this recipe use a double‑fry method instead of a single fry?
The first fry cooks the meat through and sets a light crust; the rest period lets juices redistribute. The second, short fry at a slightly higher temperature crisps the exterior without overcooking the interior, delivering that restaurant‑level crunch.
Can I make Chinese Takeout Style Fried Chicken Wings ahead of time and how should I store them?
Yes. Marinate the wings overnight, then first‑fry them, cool, and freeze in a single layer. When ready to serve, re‑fry directly from frozen for 3‑4 minutes or reheat in a hot oven. Refrigerated leftovers keep 3 days.
What texture and appearance should I look for when the wings are done?
The wings should be deep golden‑brown, with a glossy, slightly glossy crust. When you tap the surface, it should feel crisp, and the meat inside should be juicy and tender, with the bone clean of any meat residue.
What does the YouTube channel The Woks of Life specialize in?
The Woks of Life focuses on Chinese home cooking, sharing family recipes, technique tutorials, and cultural stories that bridge traditional Chinese cuisine with modern American kitchens.
How does the YouTube channel The Woks of Life's approach to Chinese cooking differ from other Chinese cooking channels?
The Woks of Life emphasizes authentic family recipes passed down through generations, often providing detailed background on ingredients and cultural context, whereas many other channels prioritize quick, trend‑driven dishes.
Last updated: September 3, 2026
