Chinese Fried Chicken Wings Recipe ( Restaurant Style Wings)

If you have been chasing that perfect chinese fried chicken wings recipe – the kind with a thin, shatteringly crispy coating and juicy meat inside – you are in the right place. This is not your average fried wing. It is seasoned, marinated, and fried twice. That is the secret right there.

So let’s get into it.

What Makes These Wings Different

Most fried wings are just coated in flour and dropped in oil. These are not that.

The marinade does a lot of the work here. Soy sauce, sesame oil, white pepper, a little sugar, and some Shaoxing wine all go in together. Then the wings soak it all up for at least two hours. By the time they hit the oil, the flavor is already locked in.

Then there is the double fried crispy chicken wings method. First fry gets the inside cooked. Second fry makes the outside incredibly crunchy. Chinese restaurants have been doing this forever. And once you try it, you will never skip the second fry again.

What You Need

For the Marinade and Coating

• 1 kg (about 2 lbs) chicken wings, drumettes and flats separated
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 egg
• 2 tablespoons plain flour
• 1 tablespoon cornstarch
• Oil for frying (vegetable or sunflower oil)

No Shaoxing wine? Just skip it or use a small splash of dry sherry. The wings will still be delicious.

How to Make Them

Step 1 – Marinate

Put all the wings in a big bowl. Add the soy sauce, Shaoxing wine, sesame oil, white pepper, black pepper, garlic powder, salt, sugar, and egg. Mix really well until every wing is coated.

Next, add the flour and cornstarch. Mix again. The wings should look like they have a thin, slightly sticky coating on them. Not thick. Not gloopy. Just a light film.

Cover and let them marinate. Two hours at room temperature works. Overnight in the fridge is even better. Just bring them back to room temp before you fry.

Step 2 – First Fry

Heat your oil to about 160°C (325°F). That is medium heat – not screaming hot.

Fry the wings in small batches. Do not crowd the pot. About 5 minutes per batch. Then lift them out and put them on a paper towel-lined tray.

Let them rest for 10 minutes. This is important. The juices need to settle back inside.

Step 3 – Second Fry

After the wings have rested, bring the oil back up to temperature. Then fry them again, still in batches, for about 3 more minutes.

This second fry is where the magic happens. The outside goes golden, crispy, and super crunchy. Drain them on a rack or paper towels and serve right away.

The Sauce Options

These wings are genuinely great on their own. But if you want to take them further, here are two easy directions.

Keep it simple: Serve with a dipping sauce of chili oil, a squeeze of lime, and a little soy sauce. That is it.

Go sticky: For sticky Asian chicken wings with sesame, toss the fried wings in a pan with 2 tablespoons of honey, 1 tablespoon of soy sauce, 1 teaspoon of garlic, and a splash of water. Stir over medium heat for about a minute until everything coats the wings. Top with toasted sesame seeds and sliced green onions.

Both versions are honestly incredible.

Salt and Pepper Variation

Want something more like what you get at a Cantonese restaurant? Try the salt and pepper chicken wings Sichuan style spin.

After the second fry, heat a separate pan with a tiny bit of oil. Add minced garlic, a few dried chilies, and sliced green onions. Stir for 30 seconds. Toss in the wings, sprinkle with a mix of salt, white pepper, and a tiny pinch of five-spice powder. Toss it all together fast and serve immediately.

It is salty, fragrant, and seriously addictive.

Tips That Actually Help

Dry the wings first. Pat them dry with paper towels before marinating. Wet wings cause oil splatter and mess up the coating.

Do not rush the marinade. Two hours minimum. Overnight if you can. The longer, the better the flavor.

Fry in small batches. Adding too many wings at once drops the oil temperature. Then you get soggy, greasy wings instead of crispy ones. So go slow and be patient.

The cornstarch is key. It is what gives you that light, crispy crust. Do not skip it or swap it out for extra flour.

Watch your oil temperature. Too hot and the outside burns before the inside cooks. Too cool and the wings absorb the oil. Around 160°C for the first fry and slightly higher, about 175°C, for the second fry is the sweet spot.

What to Serve Alongside

• Steamed jasmine rice
• Simple cucumber salad with rice vinegar and sesame oil
• Egg fried rice
• Any hot dipping sauce you love

Storing Leftovers

Honestly, these wings are best eaten fresh. But if you have leftovers, store them in an airtight container in the fridge for up to 2 days.

To reheat and get the crunch back, put them in an air fryer at 190°C for about 5 minutes. Alternatively, pop them in a hot oven on a wire rack. Just do not microwave them – they will go soft and rubbery.

Final Thoughts

Once you try this chinese fried chicken wings recipe at home, takeout honestly starts to feel unnecessary. The wings are crunchier, juicier, and more flavorful than most of what you can order. And you know exactly what went into them.

Give it a go this weekend. That second fry is going to change everything.