Why Make Chinese Fried Chicken Wings at Home?

Chinese-style chicken wings are a beloved takeout staple in cities like New York, Chicago, and Washington D.C. However, prices are rising, and the wings seem to get smaller! That’s why I’ve embraced the joy of making these delicious wings from scratch.

Ingredients You Need

• Whole Chicken Wings: Ensure you use whole wings for a traditional taste.
• Shaoxing Wine: This traditional Chinese cooking wine adds depth. You can find it in Asian markets.
• Sesame Oil: Provides a nutty aroma and rich flavor.
• Soy Sauce: A key flavor component in Asian cooking.
• Egg: Helps bind the coating to the wings.
• Sugar: Adds a subtle sweetness to balance the flavors.
• Seasonings: Use garlic powder and freshly cracked black pepper for added depth.
• All-Purpose Flour: Coats the wings for that crispy texture.
• Cornstarch: A must for achieving ultra-crispy wings.
• Vegetable Oil for Frying: Options include canola, peanut, or corn oil.
• Salt: Adjust to your taste after frying for that perfect finish.

Tips for Making the Wings at Home

1. Marinate for Maximum Flavor: For those delicious takeout flavors, marinate the wings in a mixture of soy sauce, Shaoxing wine, egg, and your spices. Allow them to soak for at least a couple of hours—overnight is even better!
2. A Perfectly Crispy Coating: Achieving a crispy exterior is essential. Lightly coat the wings with cornstarch or baking powder before frying for that signature crunch. Remember to let them reach room temperature for even cooking.
3. Heat is Key: When frying, make sure your oil is hot! This ensures the wings achieve that golden crisp exterior while remaining juicy inside. A thermometer can be a handy tool to monitor oil temperature.

Step-by-Step Instructions

Preparation of the Wings

1. In a large bowl, whisk together Shaoxing wine, sesame oil, soy sauce, egg, sugar, garlic powder, and black pepper. Add the whole chicken wings and toss well to coat. Sprinkle in 2 tablespoons of cornstarch and the flour, mixing again. Cover the bowl and let it sit for 10 to 15 minutes to bring the wings to room temperature.
2. After marinating, add the remaining 1 tablespoon of cornstarch and toss the wings once more to ensure even coating.
3. Prepare a plate lined with paper towels. Fill a large deep pot or Dutch oven halfway with oil and heat over medium-high heat. When the oil reaches 375°F on an instant-read thermometer, carefully fry the wings in batches of 3-4, ensuring not to overcrowd the pot. Fry until they are golden brown and cooked through, about 10 to 12 minutes.
4. Use tongs to remove the wings from the oil and place them on the prepared plate. While they are still hot, sprinkle with salt to taste.

FAQs

1. Can I use frozen chicken wings?

Yes, but make sure to fully thaw them and pat them dry before marinating and frying for the best results.

2. What can I serve with these wings?

These wings pair beautifully with fried rice, vegetable stir-fry, or a fresh side salad for contrast.

3. Can I bake these wings instead of frying?

Absolutely! Baking is a healthier option. Just spread the wings on a baking sheet and cook at 425°F for about 40-45 minutes, flipping halfway through.

4. How do I ensure the wings are fully cooked?

Using a meat thermometer is an excellent way to ensure doneness. The internal temperature should reach 165°F.

5. Can I adjust the level of sweetness or saltiness?

Yes! Feel free to modify the sugar and salt to match your taste preferences while preparing the marinade.