Chinese Takeout Chicken Wing Recipe Review with @themoodyfoodytoni
Chinese Takeout Chicken Wing Recipe Review with @themoodyfoodytoni is a medium American Chinese recipe that serves 4. 300 calories per serving. Recipe by SJohnsonVoiceOvers on YouTube.
Prep: 2 hrs 15 min | Cook: 17 min | Total: 2 hrs 32 min
Cost: $8.39 total, $2.10 per serving
Ingredients
- 2 pounds Chicken Wings (cut into drumettes and flats, skin on)
- 1 tablespoon Sesame Oil (toasted, adds nutty flavor)
- 1 tablespoon Cooking Wine (Chinese Shaoxing wine or dry sherry)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Black Pepper (freshly ground if possible)
- 0.5 teaspoon Salt
- 1 large Egg (beaten)
- 0.5 cup Cornstarch (for coating, gives extra crispness)
- 4 cups Vegetable Oil (for deep frying, high smoke point)
Instructions
Prepare the Wings
Pat the chicken wings dry with paper towels. This removes surface moisture and helps the coating adhere.
Time: PT5M
Make the Marinade
In a large mixing bowl combine sesame oil, cooking wine, soy sauce, garlic powder, black pepper, salt, and the beaten egg. Whisk until smooth.
Time: PT3M
Marinate the Wings
Add the dried wings to the bowl and toss until each piece is evenly coated with the marinade.
Time: PT5M
Add Cornstarch Coating
Sprinkle the cornstarch over the marinated wings and toss gently until all wings are lightly dusted. The mixture will look slightly powdery.
Time: PT5M
Rest the Coated Wings
Cover the bowl with plastic wrap and refrigerate for 2 hours. This resting period allows the coating to adhere and the flavors to meld.
Time: PT2H
Temperature: 4°C
Heat the Oil
Pour vegetable oil into the deep fryer or pot to a depth of about 3 inches. Heat to 375°F, using the thermometer to monitor.
Time: PT10M
Temperature: 375°F
Fry the Wings
Working in small batches, carefully lower the wings into the hot oil using tongs. Fry for 8‑10 minutes, turning once, until the wings are golden brown and crisp.
Time: PT12M
Temperature: 375°F
Drain and Rest
Remove the wings with tongs and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let rest for 2 minutes before serving.
Time: PT2M
Serve
Transfer the crispy sesame‑soy wings to a serving platter. Optionally sprinkle with a pinch of extra pepper or sesame seeds.
Time: PT1M
Nutrition Facts
- Calories
- 300
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Contains gluten (soy sauce), Not vegan, Not vegetarian
Allergens: Egg, Soy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumsticks (cut into bite‑size pieces)
- Instead of Sesame Oil: Vegetable oil (use half the amount)
- Instead of Cooking Wine: Dry sherry, Mirin (reduce amount)
- Instead of Soy Sauce: Tamari, Coconut aminos (for gluten‑free)
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Black Pepper: White pepper
- Instead of Salt: Sea salt, Kosher salt (adjust amount)
- Instead of Egg: Egg white only, 1 tbsp aquafaba (vegan)
- Instead of Cornstarch: All‑purpose flour, Potato starch
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Deep Fryer or Large Heavy‑Bottom Pot
- Thermometer
- Mixing Bowl
- Tongs
- Wire Rack
- Paper Towels
- Measuring Spoons and Cups
Critical Steps — Do Not Skip
- Ensuring the wings are completely dry before marinating.
- Resting the coated wings for at least 2 hours in the refrigerator.
- Maintaining oil temperature at 375°F throughout frying.
Chef Tips from the Video
- Pat the wings dry with paper towels for a drier surface; this is the secret to a crunchy crust.
- Use a light hand when tossing with cornstarch; a thin dusting yields the best crunch.
- For extra aroma, sprinkle toasted sesame seeds over the finished wings.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the oil is at 375°F before adding wings and avoid overcrowding; let the oil return to temperature between batches.
Coating falls off during frying.
Rest the coated wings for the full 2 hours and pat them dry if any moisture appears before frying.
Wings are undercooked inside.
Fry in smaller batches for 8‑10 minutes, then finish in a preheated 350°F oven for 5 minutes to ensure interior doneness.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to regain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Re‑heat from frozen in a preheated oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- You can coat and refrigerate the wings up to 24 hours before frying.
- If you need to freeze, do so after frying; re‑heat in a hot oven for best texture.
Frequently Asked Questions
What is the cultural significance and history of Chinese‑style chicken wings in American Chinese cuisine?
Chinese‑style chicken wings became popular in New York City takeout menus in the 1970s, blending traditional Chinese seasoning (soy, sesame, cooking wine) with the American love of fried finger foods. They are now a staple of Chinese‑American comfort food, often served as a bar snack or party appetizer.
What are the traditional regional variations of sesame‑soy chicken wings in Chinese‑American cuisine?
In New York the wings are typically deep‑fried and coated with a light soy‑sesame glaze, while in the West Coast you may find them tossed in a sweet‑spicy sauce or dusted with five‑spice powder. Some regions add a hint of honey or chili oil for extra heat.
How is the authentic traditional way to serve these crispy sesame‑soy chicken wings in New York Chinese takeout restaurants?
They are served hot, straight from the fryer, on a paper‑lined tray, often accompanied by a small dish of soy‑based dipping sauce and a side of pickled vegetables. The wings are eaten with fingers, sometimes with a sprinkle of extra sesame seeds on top.
What occasions or celebrations are Chinese‑style chicken wings traditionally associated with in New York Chinese cuisine?
These wings are a popular party snack for sports events, birthday gatherings, and late‑night takeout after a night out. They also appear on banquet tables during Lunar New Year celebrations as a crunchy, flavorful finger food.
What other American Chinese dishes pair well with crispy sesame‑soy chicken wings?
They pair nicely with fried rice, lo mein, or a simple cucumber salad dressed with rice vinegar. For a full spread, serve alongside egg rolls, sweet‑and‑sour pork, and a cold soy‑ginger dipping sauce.
What are the most common mistakes to avoid when making crispy sesame‑soy chicken wings at home?
Common errors include not drying the wings, overcrowding the fryer, and letting the oil temperature drop too low. Each mistake leads to soggy coating or uneven cooking. Follow the critical steps of drying, resting, and maintaining 375°F oil.
Why does this recipe use an egg in the marinade instead of just soy sauce and oil?
The egg acts as a binder, helping the cornstarch adhere to the wing surface during the 2‑hour rest. This creates a uniform, ultra‑crisp crust once fried, which would be harder to achieve with soy sauce alone.
Can I make these crispy sesame‑soy chicken wings ahead of time and how should I store them?
Yes. After coating, you can refrigerate the wings for up to 24 hours before frying. Once fried, store in an airtight container in the refrigerator for up to 3 days and re‑heat in a 350°F oven to restore crispness.
What texture and appearance should I look for when the wings are done cooking?
The wings should be deep golden‑brown, with a glossy sheen from the soy‑sesame glaze, and feel crisp to the touch. When cut open, the meat should be opaque and juicy, with an internal temperature of at least 165°F.
What does the YouTube channel SJohnsonVoiceOvers specialize in?
The YouTube channel SJohnsonVoiceOvers focuses on narrated cooking tutorials, often recreating popular restaurant and takeout dishes with clear step‑by‑step voice‑over instructions for home cooks.
How does the YouTube channel SJohnsonVoiceOvers' approach to American Chinese cooking differ from other cooking channels?
SJohnsonVoiceOvers emphasizes concise voice‑over narration, minimal on‑screen text, and a focus on replicating authentic restaurant flavors at home, whereas many other channels rely heavily on visual cues and elaborate storytelling.
Last updated: September 2, 2026
