I’m sharing my Chinese Takeout Chicken Wings Recipe inspired by takeout classics and built around a deceptively simple soy, fish sauce, sesame oil and Shaoxing wine marinade that creates golden, lightly craggy fried wings.

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I grew up tearing into the sticky crisp wings from the late night place down the street and I cant stop chasing that exact crunch. These Fried Chicken Wings (Chinese Restaurant Style) hit those notes, with savory hits from Shaoxing wine and a kiss of toasted sesame oil that make them weirdly addictive.

Its the kind of thing you call a Chinese Takeout Chicken Wings Recipe but better cause you know whats in it, and they come out like the Golden Fried Chicken Wings you get at restaurants. Trust me, once you try them youll be hooked.

Ingredients

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Chicken wings: rich in protein, moderate fat, tasty but kinda calorie dense.
Light soy sauce: salty umami, low calories it boosts savory flavor and brown color.
Fish sauce: pungent umami, tiny splash adds depth and a briny savor, dont overdo.
Cornstarch: makes a super crisp light coating when fried, helps with crunch.
Garlic: aromatic adds a punch, little bit goes a long way, healthy too.
Ginger: bright peppery warmth, helps digestion, cuts through the greasyness.
Toasted sesame oil: strong nutty aroma, used sparingly for finish, its very rich.

Ingredient Quantities

about 2 lbs (900 g) chicken wings, tips removed and seperated into flats and drumettes

1 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp Shaoxing wine

1 tsp toasted sesame oil

1 tsp granulated sugar

1 tsp fine salt

3/4 tsp ground white pepper

1/2 tsp Chinese five spice powder (optional)

2 cloves garlic, minced

1 tsp grated fresh ginger

1/2 cup (65 g) cornstarch

2 tbsp all purpose flour

1/2 tsp baking powder

neutral oil for deep frying, about 1.5 to 2 liters (vegetable or peanut)

1 tbsp toasted sesame seeds, for garnish (optional)

2 scallions, thinly sliced, for garnish (optional)

How to Make this

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1. Prep the wings: about 2 lbs (900 g) of chicken wings, tips removed and separated into flats and drumettes, pat them very dry with paper towels so the coating sticks better.

2. Make the marinade: in a bowl whisk 1 tbsp light soy sauce, 1 tbsp fish sauce, 1 tbsp Shaoxing wine, 1 tsp toasted sesame oil, 1 tsp granulated sugar, 1 tsp fine salt, 3/4 tsp ground white pepper, 1/2 tsp Chinese five spice powder (optional), 2 cloves garlic minced and 1 tsp grated fresh ginger; toss the wings in this, cover and refrigerate at least 30 minutes or up to overnight.

3. Mix the coating: in a shallow bowl combine 1/2 cup (65 g) cornstarch, 2 tbsp all purpose flour and 1/2 tsp baking powder, stir so it’s even.

4. Dredge: remove wings from the fridge, let any excess marinade drip off then lightly toss each wing in the cornstarch mix until they’re well coated; shake off any big clumps, you want a thin but even layer.

5. Heat the oil: pour neutral oil for deep frying (vegetable or peanut) into a large pot or wok, you need about
1.5 to 2 liters, heat it with a thermometer to about 320 F (160 C) for the first fry; if you dont have a thermometer heat until a small piece of coating sizzles and slowly rises.

6. First fry: working in batches dont crowd the pot, fry wings at 320 F for 6 to 8 minutes until they’re cooked through but still fairly pale, remove to a wire rack or paper towel lined tray and let them rest 2 to 3 minutes.

7. Raise the heat: crank the oil up to about 375 F (190 C) for the second fry, this is what makes them golden and craggy.

8. Second fry: return the wings in batches and fry 2 to 4 minutes until deep golden and super crispy, don’t leave them too long or they’ll burn, transfer to a rack to drain.

9. Finish and serve: sprinkle 1 tbsp toasted sesame seeds and 2 sliced scallions over the hot wings if you want, serve immediately while they’re still insanely crunchy and hot.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife
3. Paper towels or clean kitchen towels for patting the wings dry
4. Two mixing bowls, one big for the marinade and one shallow for the cornstarch mix
5. Whisk and a spoon or fork to mix stuff, youll use both
6. Tongs or long chopsticks to handle wings in hot oil, dont reach in with short tools
7. Large heavy pot or wok for deep frying
8. Deep frying thermometer or candy thermometer to hit 320 F and 375 F accurately
9. Wire rack and a baking sheet or tray to rest and drain the wings
10. Slotted spoon or spider skimmer to lift the wings out of the oil

FAQ

Q: How long should I marinate the wings? A: At least 30 minutes in the refrigerator, but I usually do one to four hours for more flavor. If you want to marinate overnight cut back a bit on the salt or fish sauce, and always pat the wings very dry before dredging so the coating sticks.

Q: Why use both cornstarch and flour plus baking powder? A: Cornstarch gives that light crunchy texture you get at restaurants, flour adds body so the crust holds, and the baking powder helps the crust puff and get extra crisp. It all works together.

Q: What oil temperature and frying method should I use? A: Use a double fry. First fry at about 320 to 335 F until cooked through, roughly six to eight minutes depending on size. Let them rest on a rack, then raise oil to about 370 to 380 F and fry again for two to three minutes to get golden and super crispy. A thermometer really helps.

Q: Can I bake the wings instead of deep frying? A: Yes you can, but they wont be quite the same. Bake at 425 F for about 35 to 45 minutes on a wire rack, flip halfway, and finish under the broiler a minute or two if you want extra crisp. Toss with a little oil and the starch mix first.

Q: How do I store and reheat leftovers so they stay crispy? A: Keep in the fridge up to three to four days. Reheat in a hot oven at 400 F for eight to ten minutes or pop them in an air fryer at 350 F for four to six minutes. Microwaving makes them soggy so avoid that if you can.

Q: What can I use instead of Shaoxing wine or fish sauce? A: For Shaoxing use dry sherry or a splash of mirin, or use a little sake plus a pinch of sugar. For fish sauce try extra light soy sauce with a tiny splash of Worcestershire for umami, or use a mushroom based seasoning for a vegetarian option.

Fried Chicken Wings (Chinese Restaurant Style) Recipe Substitutions and Variations

Light soy sauce: swap with tamari (gluten free) or regular soy sauce, same amount. Coconut aminos also work if you need soy free, but it’s sweeter so taste and adjust.
Fish sauce: use 1 tbsp Worcestershire sauce for a similar umami punch, or 1 tbsp soy sauce plus a squeeze of lime and a tiny pinch of seaweed or miso for veg/less fishy flavor.
Shaoxing wine: dry sherry or dry white wine are the easiest swaps, use equal amounts. Mirin can work too but it’s sweeter so use a little less or cut back on the sugar.
Cornstarch: swap with potato starch or tapioca starch 1:1 for same crispiness. Rice flour also works but gives a slightly different texture.

Pro Tips

1) Dry and coat right. Pat the wings super dry, then let excess marinade drip off before tossing in the cornstarch mix, you want a thin even layer not clumpy paste. Shake each piece in a fine sieve or lift and tap them on the bowl edge so loose flour falls away, that keeps the crust light and craggy.

2) Mind the two temps. The low first fry cooks the meat through, the hot second fry gives the color and crackle, so don’t crowd the pot or the oil temp will collapse. If you dont have a thermometer test with a small scrap of coating first, and always let the wings rest on a rack a couple minutes between fries so steam stops softening the crust.

3) Oil and batch control. Use a high smoke point oil like peanut or neutral vegetable oil and fill the pot so wings can float without touching the bottom, but leave enough headspace so it wont bubble over. Fry in modest batches, it’s slower but the result is way crisper and less greasy.

4) Finish smart. Season right after frying while the surface is still hot so salt sticks, and if you plan to sauced wings toss them very briefly in a hot wok so they keep some crunch. Also check internal temp if you’re unsure, poultry should reach at least 165 F for safety, don’t risk undercooking.