Chinese Takeout Chicken Wings at Home!

Ingredients

• 2 pounds Chicken Wings (whole, tips trimmed)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Ground Ginger (or freshly grated ginger)
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Cayenne Pepper (adjust for heat preference)
• 0.25 teaspoon White Pepper (or black pepper)
• 1 teaspoon Sesame Oil (toasted for flavor)
• 0.5 teaspoon Salt (just a pinch)
• 1 large Egg (room temperature, avoid eggshell fragments)
• 2 tablespoons Cornstarch
• 3 tablespoons All-Purpose Flour
• 2 quarts Vegetable Oil (for deep frying, high smoke point)

Instructions

1. Make the Batter

   In a mixing bowl combine soy sauce, ground ginger, garlic powder, cayenne pepper, white pepper, sesame oil, a pinch of salt, the egg, cornstarch, and flour. Whisk until a smooth, slightly thick batter forms.

   Time: PT5M

2. Marinate the Wings

   Add the chicken wings to the bowl, toss to coat evenly, and let them sit for about 15 minutes so the flavors penetrate and the coating adheres.

   Time: PT15M

3. Heat the Oil

   Pour vegetable oil into the pot to a depth of about 2 inches. Heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the Wings

   Working in small batches, gently lower the coated wings into the hot oil. Fry for 8–10 minutes, turning once, until they are golden brown and crisp.

   Time: PT10M

   Temperature: 350°F

5. Drain and Serve

   Remove the wings with tongs and place them on a wire rack or paper towels to drain excess oil. Serve hot, optionally with a side of sweet‑and‑sour sauce.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

12g

Carbohydrates

10g

Fat

12g

Fiber

0g