Name: Fried Chicken Wings (Chinese Style!)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs chicken wings; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 teaspoon five-spice powder; 1/2 teaspoon ground white pepper; 1/2 cup cornstarch; Vegetable oil for frying; 1/2 teaspoon salt (optional)

These Fried Chicken Wings Bring Back Memories

I don’t know about you, but there’s something about that first bite of a perfect, crispy chicken wing that takes me straight back to family gatherings (usually with way too much food). My uncle would always show up with a giant tray of wings—somehow still hot. I tried to replicate his wings for years and, honestly, made a few burnt sacrifices to the deep-fryer gods along the way (one batch probably could’ve doubled as hockey pucks). But! Eventually, I landed on this Fried Chicken Wings (Chinese Style!) recipe, and let me tell you—my family stopped pretending to like them and actually polished off the plate for real.

Side note, if you’re squeamish about getting your hands a little messy, maybe grab a fork. But trust me, it tastes better if you just go all in.

Why You’ll Love This Wing Situation

I make this when: there’s a crowd (or when I’m the whole crowd, let’s be honest). My family goes wild for these because the wings come out super crispy but still juicy inside—none of that soggy business. Plus, you know that thing where some wings are all breading, no flavor? Not these. I once tried skipping the garlic and honestly—never again. The soy sauce and Shaoxing wine do wonders, but if you don’t have that wine, don’t sweat it (I’ve subbed in a splash of dry sherry with decent results, though someone on the internet would probably gasp in horror).

Also, if you, like me, worry about overcooking things because you got distracted scrolling on your phone for the third time during dinner prep, this recipe is pretty forgiving. And clean-up isn’t too bad—unless you purposely flung chicken at the backsplash.

Ingredients: Don’t Stress About Exact Brands

2 pounds chicken wings (split at the joints, tips off—though I sometimes leave the tips if I feel lazy. My grandmother always insisted on using the tiny wings, but honestly, big ones work fine.)
2 tablespoons light soy sauce (I usually grab whichever is closest)
1 tablespoon Shaoxing wine (or dry sherry, like I mentioned; rice wine works too. If you’ve got none, eh, just skip it—it isn’t the end of the world)
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon white pepper (black pepper’s fine if that’s all you’ve got)
4 cloves garlic, grated (or more—I won’t judge. Sometimes pre-minced if I’m feeling lazy, though it’s less punchy)
1 tablespoon ginger, grated (again, paste or powder in a real bind, but fresh is best)
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Oil for frying (any neutral oil—I once used avocado oil by mistake and it actually worked!)
Optional: A pinch of five-spice powder if you like a little extra oomph

How I Cook These Wings (With a Few Side Notes)

Prep the wings: Give them a quick rinse and dry (no one likes soggy skin). Sometimes I forget and the wings still turn out fine—but if you want max crisp, pat them pretty dry.
Marinade time: Toss the wings in a big bowl with the soy sauce, wine, salt, sugar, white pepper, garlic, and ginger. Massage everything together with your hands (yes, it gets a bit goopy). I usually let this sit for at least 30 minutes, though I’ll sometimes just shove them in the fridge overnight if I remember early enough.
Coating matters: When you’re about ready to fry, sprinkle over the cornstarch and flour. Use your hands or a spoon to toss and coat everything as evenly as you can (it’ll look patchy at first—don’t panic. Actually, I find it works better if you add the starch in two batches).
Heat that oil! In a wok or deep pan (honestly, anything with higher sides should do), heat enough oil to submerge a wing—about 2 inches usually works. Go for medium-high. When bubbles form around a chopstick, you’re ready. Or just drop in a wee bit of the coating and see if it sizzles (my scientific test every time).
First fry: Fry the wings in batches (give them space or else they’ll steam and come out sad). Roughly 5-6 minutes per batch, until pale gold. I’m always tempted to eat one here but hold off, trust me.
Secret second fry: This is where the magic happens. Let the wings rest for 5 minutes (on a rack or paper towels—sometimes I cheat and just use a plate). Then crank the oil hotter and fry them again, another 2-3 minutes, until super crispy and golden-brown. This is where I usually sneak a taste, then burn my tongue. Oh well.
Drain & serve: Let them sit a minute before eating. They’ll crisp up more as they cool. Don’t worry if the first batch gets scarfed before you finish the last; that’s normal here!

Notes: Stuff I’ve Learned the Hard Way

Overcrowding the pan = disaster. Seriously, the wings just stew. Patience! (I almost never listen to myself here.)
You can use all cornstarch or all flour, but I think the mix is crunchier—your mileage may vary.
I once tried air-drying the wings overnight in the fridge (uncovered). They were extra crispy, but also hogged all the fridge space. Proceed at your own risk.
If the oil gets murky, just filter it and keep going—it’s not ruined (though maybe don’t reuse it a dozen times like I did one summer…)

Wing Experiments (Some Good, Some Not So Much)

I tried oven-baking them once. They were okay, but honestly, they just tasted… healthy? Not what I was after.
Adding a dash of chili flakes made for spicy wings—my friends loved it, though my dad disagreed.
One time I swapped garlic for shallots (ran out!) and it was strangely good, so don’t be afraid to play around.

Equipment: What You Really Need (and What You Don’t)

Wok or deep heavy pan is ideal, but if you’ve just got a saucepan, that’ll work (takes a few more batches, but who’s counting). If you own a deep fryer, you’re already living in the future. For draining, I use a wire rack, but paper towels on a baking sheet get the job done just fine. I once used a pasta pot for frying. It… didn’t go great, but it did finish the wings.

How Long Can You Store These? (If You’ve Got Leftovers!)

Store leftovers in an airtight container in the fridge, good for up to 2 days… though honestly, in my house they never last more than a day; someone always sneaks one by midnight. Re-crisp ’em in the oven or toaster oven (400°F for 10 minutes works for me; or just microwave if you’re impatient, but know they won’t have that crisp factor anymore). I actually think these taste better the next day, but that could just be me convincing myself cold wings for breakfast is normal.

Serving Ideas—Mine Are Simple

I usually throw them on a big platter with scallions and maybe some toasted sesame seeds, but my cousin dunks them in sweet chili sauce or good old ketchup… Yes, ketchup, I know. Once in a blue moon, I’ll eat them straight off the rack while standing in the kitchen, but that’s not very civilized, is it?

My Real-Life “Pro Tips” (Or Learn From My Mistakes!)

I once tried rushing the marinade. The flavor was sad. It’s worth giving it at least 30 minutes; an hour is even better.
Don’t walk away from hot oil; I did once and learned that smoke alarms are, in fact, very sensitive.
If the wings look a bit pale after the first fry, don’t stress—the second fry will fix that right up.
And don’t forget (like I tend to) to let them drain a bit before piling them up, or they’ll go soggy.

FAQ (Questions from Real Friends and the Occasional Picky Eater)

Can I make these in an air fryer?
Yeah, actually you can! The texture is almost there, but you might miss a little of that deep-fried magic. Toss them in oil and air fry at 400°F for about 22 minutes, turning once. (Or just deep fry and call it a day—up to you.)
Don’t have Shaoxing wine—do I need to make a trip to the shop?
Nah, use dry sherry or even just a splash of chicken stock; it’s more about depth than a specific booze.
Can I marinate overnight?
Absolutely! Flavour soaks in even better. Just don’t forget about them… I left a batch for two days once and it was intense.
My wings aren’t crispy, what gives?
Probably overcrowded the pan or skipped the double fry. Try using less in each batch—trust me, slower is better here.
What if I don’t eat garlic?
Well, the flavor changes, but sub in extra ginger or some scallions. It’ll still be tasty (though, if I’m honest, garlic is king).

And there you have it—my real-life, sometimes-messy, always-tasty Fried Chicken Wings (Chinese Style!) recipe. If you try it, save a wing for me! Or just send me a picture. (I promise not to judge the stacking technique.)

Fried Chicken Wings (Chinese Style!): Crispy Flavorful Perfection