Have you ever wanted to make some crispy Chinese Fried Chicken Wings just like in the restaurant? These wings taste like takeout!

Chinese Fried Wings are delicious but nowadays they’re quite expensive. An order as big as this recipe can easily cost you $32+. And that’s without the Chinese fried rice on the side.
But don’t worry because this recipe tastes just like the real thing. Well, more like New York take-out style. That’s when I first tasted these types of wings and became hooked. The same happened when I tried the Chinese pepper steak.
These wings are so good that you can devour them by themselves but they’re always good next to french fries, bacon rice, or even a coconut milk white rice.
Recipe Ingredients

- Egg- The eggs not only help combine all the ingredients but also help the breading stick better.
- Seasonings- The seasonings are very simple. You need garlic powder, black pepper, and chicken bouillon for more flavor. Tumeric will add color to the chicken and the sugar will balance the flavors out.
- Soy sauce & sesame oil- I added a little bit of soy sauce and sesame oil. But if you love the sesame oil taste, you can add more.
- Msg & salt- The perfect combination to season these wings are made with salt and msg. The msg is one of the ingredients responsible for giving the recipe that delicious umami flavor that Asian food has.
- Chicken- I used whole chicken wings but you can use any chicken wing section.
- Flour & cornstarch- To make the most crunchy, crispy chicken skin is best made with a combination of flour. I used all-purpose flour and cornstarch.
- Oil- I used vegetable oil for flying. Another good oil to use is peanut oil.
Substitutions
- Msg– is here the real hero in giving this recipe that authentic Chinese takeout taste. But you can remove msg from your recipe if you like, it won’t taste exactly the same but they’ll still be good.
- Chicken- I have made almost every part of the chicken with this recipe. Because I want the same flavor. So Instead of chicken wings, you can use thighs, it just has to be cooked longer. When doing thighs I fry for 18 minutes.
How to Make Chinese Fried Wings
- Photo 1: The first step is to marinate the wings. What I like to do is beat the egg and add all the seasonings to it. Then I add the wings. I feel this way is easier to spread the seasoning around. I always marinate for 30 minutes but you can marinate overnight if you have time.
- Photo 2: Take a big bowl and add the flour, cornstarch, and msg. Mix everything around and coat the chicken wings. Make sure to get in every fold of the chicken. Then place the wings on a tray while you coat the rest of the meat.
- Photo 3: Take a big pan, add oil, and set the heat to medium-high. This is the first fry. Fry for 8 minutes but don’t move the meat until at least a minute has passed to make sure the coating doesn’t come off. Remove from oil until you’re ready for the second fry.
- Photo 4: Crank your heat to high and fry the wings once again. This double-frying method helps get the chicken super crispy!
Recipe Tips
- Making ahead– This is a great recipe because it can be made ahead of time. You just make the recipe until the first fry. Then when ready to enjoy, give the wings a second fry. But remember that wings can only be stored in the fridge for up to 4 days.
- Entertaining– Chicken wings are always the perfect recipe as a Sunday football game food or as party food. This is because besides prepping them ahead you can make them and keep them warm in the oven! Just set your oven to 200°F and put your wings in.
Frequently Asked Questions
While they won’t be as crispy as frying, you can make them in an air fryer. Just set the air fryer to 400°F and spray the chicken with oil before putting them in. Cook for 12 minutes, flip, and finish for 12 more minutes.
You can make Chinese-style chicken wings without the breading. They will still be crispy and delicious but won’t have the same texture.
Sides For Chicken Wings
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Chinese Fried Chicken Wings
Ingredients
For the Marinate:
- 2 eggs
- 1 tablespoon salt
- 1 tablespoon msg
- 1 tablespoon sugar
- 2 teaspoons chicken bouillon
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon tumeric
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 4 pounds whole chicken wings
For the Breading:
- 1 cup all purpose flour
- ¼ cup cornstarch
- 1 tablespoon msg
For Frying:
- 2 cups oil
Instructions
- In a big bowl add the eggs, 1 tablespoon of msg, salt, sugar, chicken bouillon, garlic powder, black pepper, turmeric, sesame oil, and soy sauce. Beat all of this together and then add the chicken. Mix well and marinate for at least 30 minutes.
- In a big bowl add the flour, cornstarch, and 1 tablespoon of msg and mix. Before breading the chicken, mix it again with the liquid in the bowl to make sure all the meat is wet before coating.
- Bread the chicken wings making sure to get in the folds of the meat. Shake off any excess flour and set on a tray or plate until ready to fry. Repeat the same process for all the chicken.
- Take a large pan, add 2 cups of oil, and turn on the heat to medium-high. Add half of the wings and cook for 8 minutes. After the first 2 minutes make sure to flip or stir the wings to avoid them from getting burned at the bottom. Repeat the process until you cooked all the wings.
- Remove your wings from the oil and rise your heat to high. Add the wings and finish cooking for 4 minutes. Remove from oil onto a plate with paper towels or a wire rack. Serve and enjoy!
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Recipe Notes
- You can marinate your chicken for as little as 30 minutes and they’ll still have an amazing flavor. But you can marinate also marinate overnight.
- When removing your wings for the first fry, place the meat in a wire rack or a metal colander. This is because, after the first fry, the chicken breading will be soft and sticky. It can easily stick to a paper towel.
- Make these wings ahead by marinating, breading, and giving them the first fry. Save them in the fridge for no more than 4 days or freeze them. When ready to give them the last fry make sure to thaw until room temperature.
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