Description
This Chinese-style fried chicken wings recipe features a flavorful marinade paired with a unique double-frying technique to achieve irresistibly crispy and golden wings. Marinated in a blend of soy sauce, mirin, and aromatic spices, these wings are fried twice — first at a lower temperature to cook through and then at a higher temperature to crisp up the exterior. Perfect as a snack or appetizer, these wings deliver authentic taste and crunch reminiscent of classic Chinese fried chicken.
Ingredients
Chicken Wings
- 10 whole chicken wings
Marinade Dry Ingredients
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- 1 tablespoon flour
- 2 tablespoons cornstarch
Marinade Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (substitute: dry sherry or rice wine vinegar with a pinch of sugar)
- ½ teaspoon sesame oil
- 1 egg, whisked well
For Frying
- Vegetable oil (for frying, enough to deep-fry the wings)
Instructions
- Mix dry marinade ingredients. In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch. Stir until well blended.
- Prepare the wet marinade. In a medium bowl, mix soy sauce, mirin, sesame oil, and the whisked egg until combined. Gradually whisk in the dry ingredients until the batter is smooth and well incorporated.
- Marinate the chicken wings. Transfer the batter to a gallon freezer bag, add the chicken wings, seal, and massage the marinade thoroughly into the wings ensuring even coating.
- Refrigerate the wings. Place the bagged wings in the refrigerator for at least 1 hour or overnight for deeper flavor. After marinating, transfer the wings and any remaining marinade to a large bowl and let them rest at room temperature for 1 hour.
- Adjust batter consistency. If there is excess liquid in the bowl, sprinkle up to 1/3 cup of flour in increments and toss the wings until no liquid remains and the batter clings thinly and stickily to each wing.
- Prepare for frying. Set up cooling racks over baking sheets or line plates with paper towels to drain the wings after frying, allowing maximum crispiness.
- Heat the oil. Fill a deep pot with enough vegetable oil to submerge the wings by about one inch and heat it to 325°F (163°C). Ensure the oil is properly heated before frying to guarantee immediate browning.
- First fry. Fry the wings in batches for about 5 minutes each, or until they are lightly browned and cooked through. Remove them with a slotted spoon and transfer to the cooling racks or paper towels.
- Increase oil temperature. Raise the oil heat to between 350°F and 365°F (177°C to 185°C) to get a crispier exterior during the second fry.
- Second fry. Fry the wings again in batches for 3 to 5 minutes, or until they turn golden brown and extra crispy. Remove and drain carefully before serving with vegetable fried rice or your favorite side.
Notes
- Mirin can be substituted with dry sherry or a mixture of rice wine vinegar and a pinch of sugar for similar flavor.
- Double frying is essential for achieving the signature crispiness—don’t skip the second fry at higher heat.
- Letting the wings rest at room temperature before frying helps them cook evenly.
- Using a cooling rack over a baking sheet after frying prevents sogginess by allowing excess oil to drip away.
- Ensure oil temperature is correct to avoid greasy or undercooked wings.
- For added flavor, you can sprinkle extra seasoning on wings immediately after frying while still hot.
