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Takeout Asian-Style Fried Chicken Wings


These wings are killer! The marinade makes them robustly flavorful, and the double frying makes them super crispy and moist!

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Rate this recipe 3.9/5 (27 Votes)


  • 10 whole chicken wings, washed and patted dry
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 tablespoons flour
  • Oil, for frying


Servings 10
Preparation time 120mins
Cooking time 150mins
Adapted from


Step 1

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If your refrigerate the wings, be sure to let them come to room temperature again before cooking).

Fill a medium pot about 2/3 of the way up with oil, and heat it to 325°F. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Drain on paper towels, and serve with hot sauce!

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