Crispy Chinese Restaurant Style Chicken Wings Recipe!

Name: Crispy Chinese Restaurant Style Chicken Wings Recipe!
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 kg Chicken Wings (Split into drumettes and flats); 1/4 cup Soy Sauce; 2 tablespoons Rice Vinegar; 2 tablespoons Honey; 1 tablespoon Ginger (Grated); 3 cloves Garlic (Minced); 1 teaspoon Sesame Oil; 1/2 teaspoon White Pepper; 1/2 cup Cornstarch (For dredging); 4 cups Vegetable Oil (For deep frying); 2 stalks Green Onions (Chopped, for garnish); 1 tablespoon Sesame Seeds (Toasted, for garnish)

Learn how to make authentic, crispy, and flavorful Chinese restaurant-style chicken wings at home. This easy-to-follow recipe will guide you through marinating, frying, and glazing for perfect results, ideal for any gathering or a delicious family meal.

#Chicken Wings

#Chinese Food

#Appetizer

#Fried Chicken

#Party Food

#Homemade

Perfectly Glazed Chinese Wings

Recipe Information

20m

Prep Time

20m

Cook Time

1h 10m

Total Time

Servings

Medium

Chinese

English

Nutrition (per serving)

450

Calories

35g

Protein

20g

Carbs

25g

Fat

Crispy Golden Chicken Wings

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Serving Platter of Delicious Wings

Instructions

0/6 completed

1
Prepare the chicken wings: Pat the chicken wings dry with paper towels. This helps achieve a crispier skin.
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2m
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Prepare the chicken wings: Pat the chicken wings dry with paper towels. This helps achieve a crispier skin.
2m
Removing excess moisture is key for crispy wings.
2
Make the marinade: In a large bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and white pepper. Mix until well combined.
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3m
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Make the marinade: In a large bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and white pepper. Mix until well combined.
3m
Taste and adjust seasoning to your preference.

3
Marinate the wings: Add the dried chicken wings to the bowl with the marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
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30m
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Marinate the wings: Add the dried chicken wings to the bowl with the marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
30m
Marinating longer infuses more flavor into the chicken.
4
Dredge the wings: Remove wings from the marinade, letting excess drip off. Place cornstarch in a shallow dish. Dredge each wing in cornstarch, ensuring it's fully coated. Shake off any excess.
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5m
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Dredge the wings: Remove wings from the marinade, letting excess drip off. Place cornstarch in a shallow dish. Dredge each wing in cornstarch, ensuring it's fully coated. Shake off any excess.
5m
A thin, even layer of cornstarch creates the crispiest crust.
5
Fry the chicken wings: Heat vegetable oil in a large deep pot or Dutch oven to 175°C (350°F). Carefully add wings in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes per batch, until golden brown and cooked through. Remove and place on a wire rack over paper towels to drain excess oil.
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15m
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Fry the chicken wings: Heat vegetable oil in a large deep pot or Dutch oven to 175°C (350°F). Carefully add wings in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes per batch, until golden brown and cooked through. Remove and place on a wire rack over paper towels to drain excess oil.
15m
Maintain oil temperature for consistent crispiness. Do not overcrowd.

6
Garnish and serve: Arrange the hot fried chicken wings on a serving platter. Garnish with chopped green onions and toasted sesame seeds. Serve immediately and enjoy!
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2m
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Garnish and serve: Arrange the hot fried chicken wings on a serving platter. Garnish with chopped green onions and toasted sesame seeds. Serve immediately and enjoy!
2m
Serve with a side of extra sweet chili sauce if desired.