These crispy Fried Chicken Wings are inspired by the flavorful wings you’d find at Chinese takeout. With a simple marinade of spices, soy sauce, fish sauce, sesame oil, and Shaoxing wine, they’re packed with deliciousness. The wings are deep-fried to a perfect golden brown with a lightly craggy skin that makes every bite irresistible!
INGREDIENTS
- 12 whole chicken wings
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- Kosher salt, to taste
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large egg + 1 egg yolk
- ¼ cup cornstarch (divided)
- Oil for frying (peanut oil works great)
INSTRUCTIONS
- Pat the chicken wings dry with paper towels. Place them in a large resealable plastic bag or bowl.
- Season the wings with sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, eggs, and 2 tablespoons of cornstarch.
- Use your hands (with gloves if preferred) to mix everything together, ensuring the chicken is well coated. Seal the bag or cover the bowl and let it marinate at room temperature for 1 ½ hours.
- Just before frying, add the remaining 2 tablespoons of cornstarch to the wings and toss to coat evenly.
- Heat a few inches of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Use a deep fry thermometer to bring the oil to 320-325°F.
- Set a baking sheet with a wire rack to the side for draining. Working in batches (about 3 wings at a time), remove excess marinade from each piece and carefully place it in the hot oil.
- Fry the wings for 5-7 minutes, or until golden and crispy, and the internal temperature reaches 165°F. Use tongs or a slotted spoon to transfer the wings to the prepared baking sheet.
- Repeat the frying process, making sure the oil returns to 320-325°F between batches.
- Serve immediately, either on their own or with your favorite sides (fried rice is a great option). Enjoy!
