These Chinese-Style Fried Chicken Wings have the best marinade and are so easy make! That crispy, golden exterior is just like Chinese takeout – possibly even better. Be sure to serve these wings with my delicious Vegetable Fried Rice!

Fried Chinese Chicken Wings on a white plate with sweet and sour sauce on the side.

Fried Chicken Wings (Chinese-Style!)

I’ve always loved the Fried Chicken Wings from Chinese restaurants- and what’s better than making a big batch at home?! This is the best recipe for takeout-style dinners at home, backyard BBQ’s, game day, New Years, or anytime you’re entertaining friends. These wings are double-fried for extra crispy results, and the batter has the perfect balance of flavors.

Bonus: You can make these ahead of time and give them one more fry just before serving, it’s super easy! Don’t miss my pro tips below and be sure to serve this with my easy Vegetable Fried Rice!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Combine the marinade ingredients and transfer it to a freezer bag. Add the chicken wings and seal out the air. Refrigerate for 1 hour. Transfer the wings/marinade to a large bowl and let sit at room temp for 1 hour. If there is any liquid at the bottom of the bowl, add flour and toss to coat until there is no liquid left and all of the wings are coated in a thin, sticky batter. 

A bag of marinated chicken wings next to a big bowl of marinated chicken wings.

Fry the wings in batches twice, once at 325° for 5 minutes and once at 350-365° for 3-5 minutes. Transfer to wire cooling racks after frying. Serve with vegetable fried rice.

A pot with chicken wings frying next to cooling racks with fried chicken wings on top.

Make Ahead Method:

  • Feel free to marinate and fry these wings once ahead of time! Let them cool completely and fry them a second time when you’re ready to serve them. This is a common practice in restaurants.
  • If frying from a cooled state, they’ll need a little extra frying time vs. if they’re still warm.

Pro Tips

  • Wings: Whole wings are best for this recipe as that resembles what Chinese restaurants typically serve. (As opposed to party wings, which are separated into drumetes (mini drumsticks), and wingettes.) But either option will work here.  If you have a local butcher, they’d have the best quality wings for this recipe.
  • Mirin: I use this in the marinade as I typically have on hand for Teriyaki Chicken. You can also use Shaoxing wine, Dry Sherry, 1 tbsp white wine + 1/4 tsp sugar, or 1 tbsp rice vinegar + 1/2 tsp sugar.
  • I like to Marinade the wings overnight if possible, they really infuse the chicken with a lot of flavor. (But 2 hours also works. I do 1 hour in the fridge and 1 hour at room temp.)
  • Don’t fry the chicken wings from a cold state, let them sit out for a good hour before frying or they’ll bring down the temperature of the oil when you start frying them.
  • The key to this recipe is to fry the wings twice:
    • The first round is at 325° F, which cooks the inside of the wings gradually and browns the outside a little bit.
    • The second round is at 350 to 365° F, which makes the outside extra crispy and gives it a rich, golden color. 
  • Reusing the oil: You can save the oil if it’s your first time using it. Let it cool completely, any remnants will settle to the bottom and can be discarded. Pour the clean oil into an airtight container. Refrigerate for up to 3 months. The chicken flavor will transfer into what you fry in it next, so remember that! 🙂 
  • Be sure to serve these wings with my amazing Vegetable Fried Rice!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A side view of a Chinese Chicken Wing on a white plate with sweet and sour sauce in the back.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • I use a Dutch Oven for frying, it conducts heat well. You can also use a deep fryer, I have a Fry Daddy!
  • Oil Thermometer– Take the guess work out!
  • Spider Strainer– For removing the wings from the oil. 
  • Wire Cooling Racks– Placing the wings on this after frying allows excess oil to drop from the bottom, keeping them extra crispy.
  • Large Baking Sheet– I place this underneath the wire racks to catch the oil drippings for easy cleanup.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Fried Chinese Chicken Wings on a white plate with sweet and sour sauce on the side.

Fried Chicken Wings (Chinese Style!)

Prep Time: 10 minutes
Cook Time: 35 minutes
Marinade Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 10 Chicken Wings
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These Chinese-Style Fried Chicken Wings make the best appetizer or game-day snack and are SO easy to make. That crispy, golden exterior is just like Chinese takeout - possibly even better.

Ingredients

US Customary - Metric
  • 10 whole chicken wings
  • Vegetable oil, for frying

Dry Ingredients

  • 2 teaspoons EACH: salt, garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon EACH: white pepper, ground ginger, onion powder
  • ½ teaspoon sesame oil
  • 1 tablespoon flour
  • 2 tablespoons cornstarch

Wet Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin, see notes for subs
  • 1 egg, whisked well

Instructions

  • Add the dry ingredients to a small bowl and mix until well-combined.
  • Add the wet ingredients to a medium bowl and mix to combine. Add the dry ingredients to it and whisk until smooth and combined.
  • Transfer the marinade to a gallon freezer bag and add the chicken. Seal out the air and rub the marinade all over the chicken. (It seems like minimal batter but it works!)
  • Refrigerate for 1 hour (or overnight). Remove from the fridge and transfer to a large bowl, getting as much of the batter into the bowl as possible. Let it sit at room temperature for 1 hour prior to frying.
  • If there is any excess liquid at the bottom of the bowl, add up to 1/3 cup flour and toss to coat until there is no liquid left and all of the wings are coated in a thin, sticky batter. (Sometimes I add up to 6 tbsp flour, one at a time.)
  • If possible, set cooling racks over a baking sheet to place the chicken on after frying, this will ensure maximum crispiness. Otherwise, set up paper towel lined plates.
  • Add enough oil to a pot to cover the wings by an inch or so and heat it to 325° F degrees. Be sure the oil is sufficiently heated before adding the chicken, they should begin frying immediately.
  • Fry the chicken in batches for about 5 minutes per batch, until lightly browned. Transfer to a wire cooling rack or paper towel lined plate.
  • Increase the heat of the oil to 350 to 365° F. This will ensure they’re extra crispy on the outside. Fry each batch again for 3-5 minutes, until golden. Remove and set aside. Serve with vegetable fried rice!

Notes

Pro Tips:
  • Wings: Whole wings are best for this recipe as that resembles what Chinese restaurants typically serve. (As opposed to party wings, which are separated into drumetes (mini drumsticks), and wingettes.) But either option will work here.  If you have a local butcher, they'd have the best quality wings for this recipe.
  • Mirin:I use this in the marinade as I typically have on hand for Teriyaki Chicken. You can also use Shaoxing wine, Dry Sherry, 1 tbsp white wine + 1/4 tsp sugar, or 1 tbsp rice vinegar + 1/2 tsp sugar.
  • I like to Marinade the wings overnight if possible, they really infuse the chicken with a lot of flavor. (But 2 hours also works. I do 1 hour in the fridge and 1 hour at room temp.)
  • Don't fry the chicken wings from a cold state, let them sit out for a good hour before frying or they'll bring down the temperature of the oil when you start frying them.
  • The key to this recipe is to fry the wings twice:
    • The first round is at 325° F, which cooks the inside of the wings gradually and browns the outside a little bit.
    • The second round is at 350 to 365° F, which makes the outside extra crispy and gives it a rich, golden color. 
  • Reusing the oil: You can save the oil if it’s your first time using it. Let it cool completely, any remnants will settle to the bottom and can be discarded. Pour the clean oil into an airtight container. Refrigerate for up to 3 months. The chicken flavor will transfer into what you fry in it next, so remember that! 🙂 
  • Be sure to serve these wings with my amazing Vegetable Fried Rice.
Make Ahead Method:
  • Feel free to marinate and fry these wings once ahead of time! Let them cool completely and fry them a second time when you're ready to serve them. This is a common practice in restaurants.
  • If frying from a cooled state, they'll need a little extra frying time vs. if they're still warm.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutritional information is an estimate and is per chicken wing. There are 10 wings in this recipe.

Nutrition

Calories: 226kcal, Carbohydrates: 3g, Protein: 10g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 721mg, Potassium: 90mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 94IU, Vitamin C: 0.3mg, Calcium: 9mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer, Main Course
Cuisine: American, Asian, Chinese
Author: Stephanie