Fried Chicken Wings
Incredibly crispy and juicy chicken wings with a light, savory coating. This Chinese-American restaurant classic is surprisingly easy to make at home and perfect for game day or any gathering. The key is a simple marinade and a cornstarch-based coating for that signature crunch.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Wings
- b.Thoroughly pat the chicken wings dry with paper towels. This is a critical step for achieving crispy skin.
- c.In a large bowl, combine the chicken wings, soy sauce, Shaoxing wine, garlic powder, ground white pepper, and 0.5 tsp of salt.
- d.Toss until every wing is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally up to 4 hours for deeper flavor.
- 2
Step 2
- a.Prepare the Coating
- b.In a separate shallow dish or a large resealable plastic bag, whisk together the cornstarch, all-purpose flour, the remaining 1 tsp of salt, and the black pepper.
- 3
Step 3
- a.Coat the Wings
- b.Remove the wings from the marinade, allowing any excess liquid to drip off.
- c.Working in batches, add the wings to the flour mixture and toss to coat completely. Press the coating onto each wing to ensure it adheres well.
- d.Shake off any excess flour and place the coated wings on a wire rack. Let them rest for 10-15 minutes to help the coating set.
- 4
Step 4
- a.Fry the Chicken Wings
- b.In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- c.Carefully place the wings into the hot oil, one by one, ensuring not to overcrowd the pot. Fry in 2-3 batches.
- d.Fry for 6-8 minutes, turning occasionally, until the wings are golden brown, crispy, and cooked through. The internal temperature should be at least 165°F (74°C).
- e.For extra crispy wings (optional double-fry): Fry for 4-5 minutes, remove and rest on a wire rack. Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes until deep golden brown.
- 5
Step 5
- a.Drain and Serve
- b.Use a slotted spoon or tongs to remove the wings from the oil.
- c.Transfer them to a clean wire rack to drain excess oil. This prevents them from becoming soggy.
- d.Serve immediately while hot and crispy, garnished with sliced scallions or cilantro if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip patting the wings dry. A dry surface is essential for the coating to stick and the skin to get crispy.
- 2Use a thermometer to maintain the oil temperature. If the oil is too cool, the wings will be greasy; if too hot, they will burn before cooking through.
- 3Never overcrowd the pot. Frying in batches ensures the oil temperature doesn't drop too much, resulting in crispier wings.
- 4Letting the coated wings rest on a wire rack for 10-15 minutes before frying helps the coating adhere better, preventing it from falling off in the fryer.
Adapt it for your goals.
Spicy Wings
Add 1 tsp of cayenne pepper or chili powder to the flour mixture for a spicy kick. Serve with a side of chili garlic sauce.
Honey Garlic GlazeHoney Garlic Glaze
After frying, toss the wings in a glaze made from 1/4 cup honey, 2 tbsp soy sauce, and 2 minced garlic cloves, heated in a saucepan until slightly thickened.
Salt and Pepper WingsSalt and Pepper Wings
After frying, toss the hot wings in a wok with a mixture of toasted Sichuan peppercorns, coarse salt, and freshly cracked black pepper, along with some stir-fried minced garlic and sliced chili peppers.
Why this is on our healthy list.
Excellent Source of Protein
Chicken wings are rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Niacin (Vitamin B3)
Chicken is a good source of niacin, a B-vitamin that helps convert food into energy and is important for the health of your nervous system, digestive system, and skin.
Frequently asked questions
A serving of approximately 6 pieces (323g) contains around 600-750 calories, depending on the size of the wings and the amount of oil absorbed during frying.