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Fried Chicken Wings

Crispy Fried Chicken Wings: Your Ultimate Comfort Food Fix

These Fried Chicken Wings are marinated and fried to perfection, capturing incredible flavors and a crispy texture.
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Prep Time 2 hours
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 2 hours 42 minutes
Servings: 4 wings
Course: Chicken
Cuisine: Chinese
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings Choose whole wings or sections (flats and drums)
  • 1/4 cup Soy Sauce Adds essential saltiness and umami flavor
  • 1 tablespoon Fish Sauce Enhances the savory notes; can be omitted
  • 2 tablespoons Sesame Oil Infuses a distinct nutty aroma; skip for lighter option
  • 2 tablespoons Shaoxing Wine Contributes a unique flavor; dry sherry works as a substitute
For the Coating
  • 1 cup Cornstarch Ensures a crispy texture; swap with all-purpose flour if preferred
  • 1 teaspoon Garlic Powder Flavor enhancer
  • 1 teaspoon Onion Powder Flavor enhancer
  • 1 teaspoon Five Spice Packs a punch of flavor

Equipment

  • Large mixing bowl
  • Deep frying pan or heavy-bottomed pot
  • Wire rack
  • Measuring cups
  • Measuring spoons
  • Thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine soy sauce, fish sauce, sesame oil, Shaoxing wine, garlic powder, onion powder, and five-spice powder. Add the chicken wings and coat them fully in the marinade. Cover and marinate for at least 30 minutes, preferably 2 hours.
  2. Remove marinated wings from the fridge and drain excess marinade. Toss the wings in cornstarch until lightly dusted, then set aside on a wire rack.
  3. In a deep frying pan or heavy-bottomed pot, heat oil to 350°F (175°C). Test readiness by dropping a piece of bread in the oil; it should sizzle.
  4. Carefully lower the coated wings into the hot oil in batches. Fry for 10-12 minutes, turning occasionally, until golden brown and crispy. Remove and let drain.
  5. Serve hot with your favorite dipping sauce.

Notes

For best flavor, marinate overnight and avoid overcrowding in the pan for even cooking.