Chinese Take-out Fried Chicken Wings

130 mins
Serves 1
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Directions

  1. 1Place 10 whole wings into a bowl.
  2. 2Place 10 whole wings into a bowl.
  3. 3Place 10 whole wings into a bowl.
  4. 4Add 2 teaspoons of salt to the wings.
  5. 5Add 2 teaspoons of salt to the wings.
  6. 6Add 2 teaspoons of salt to the wings.
  7. 7Add 1 tablespoon of all-purpose flour to the wings.
  8. 8Add 1 tablespoon of all-purpose flour to the wings.
  9. 9Add 1 tablespoon of all-purpose flour to the wings.
  10. 10Add 1 tablespoon of cornstarch to the wings.
  11. 11Add 1 tablespoon of cornstarch to the wings.
  12. 12Add 1 tablespoon of cornstarch to the wings.
  13. 13Add half a teaspoon of white pepper to the wings.
  14. 14Add half a teaspoon of white pepper to the wings.
  15. 15Add half a teaspoon of white pepper to the wings.
  16. 16Add 2 teaspoons of garlic powder to the wings.
  17. 17Add 2 teaspoons of garlic powder to the wings.
  18. 18Add 2 teaspoons of garlic powder to the wings.
  19. 19Add half a teaspoon of ground ginger to the wings.
  20. 20Add half a teaspoon of ground ginger to the wings.
  21. 21Add half a teaspoon of ground ginger to the wings.
  22. 22Add 1 teaspoon of MSG (or Accent) to the wings.
  23. 23Add 1 teaspoon of MSG (or Accent) to the wings.
  24. 24Add 1 teaspoon of MSG (or Accent) to the wings.
  25. 25Add 1 teaspoon of sugar to the wings.
  26. 26Add 1 teaspoon of sugar to the wings.
  27. 27Add 1 teaspoon of sugar to the wings.
  28. 28Add 1 tablespoon of soy sauce to the wings.
  29. 29Add 1 tablespoon of soy sauce to the wings.
  30. 30Add 1 tablespoon of soy sauce to the wings.
  31. 31Add 1 tablespoon of Shao Hsing (rice cooking wine) to the wings.
  32. 32Add 1 tablespoon of Shao Hsing (rice cooking wine) to the wings.
  33. 33Add 1 tablespoon of Shao Hsing (rice cooking wine) to the wings.
  34. 34Add a few drops of sesame oil to the wings.
  35. 35Add a few drops of sesame oil to the wings.
  36. 36Add a few drops of sesame oil to the wings.
  37. 37Add one egg to the mixture.
  38. 38Add one egg to the mixture.
  39. 39Add one egg to the mixture.
  40. 40Add 1/4 teaspoon of black pepper to the mixture.
  41. 41Add 1/4 teaspoon of black pepper to the mixture.
  42. 42Add 1/4 teaspoon of black pepper to the mixture.
  43. 43Mix all the ingredients well until combined.
  44. 44Mix all the ingredients well until combined.
  45. 45Mix all the ingredients well until combined.
  46. 46Cover the bowl and set aside at room temperature for 2 hours.
  47. 47Cover the bowl and set aside at room temperature for 2 hours.
  48. 48Cover the bowl and set aside at room temperature for 2 hours.
  49. 49After marinating, give the wings another mix.
  50. 50After marinating, give the wings another mix.
  51. 51After marinating, give the wings another mix.
  52. 52Add about one-third cup of all-purpose flour to the marinated wings.
  53. 53Add about one-third cup of all-purpose flour to the marinated wings.
  54. 54Add about one-third cup of all-purpose flour to the marinated wings.
  55. 55Mix the flour into the wings until they have a sticky feel, adding more or less flour as needed.
  56. 56Mix the flour into the wings until they have a sticky feel, adding more or less flour as needed.
  57. 57Mix the flour into the wings until they have a sticky feel, adding more or less flour as needed.
  58. 58Deep fry half of the wings at a time in oil preheated to 350-360°F for the first round, for about 5-6 minutes.
  59. 59Deep fry half of the wings at a time in oil preheated to 350-360°F for the first round, for about 5-6 minutes.
  60. 60Deep fry half of the wings at a time in oil preheated to 350-360°F for the first round, for about 5-6 minutes.
  61. 61Remove the half-fried wings from the oil and let the oil come back up to temperature.
  62. 62Remove the half-fried wings from the oil and let the oil come back up to temperature.
  63. 63Remove the half-fried wings from the oil and let the oil come back up to temperature.
  64. 64Return the wings to the hot oil for a second fry of 5-6 minutes until golden and crispy.
  65. 65Return the wings to the hot oil for a second fry of 5-6 minutes until golden and crispy.
  66. 66Return the wings to the hot oil for a second fry of 5-6 minutes until golden and crispy.
  67. 67Once crispy, remove the fried chicken wings from the oil.
  68. 68Once crispy, remove the fried chicken wings from the oil.
  69. 69Once crispy, remove the fried chicken wings from the oil.
  70. 70Serve the Chinese Take-out Fried Chicken Wings on a wooden board lined with paper.
  71. 71Serve the Chinese Take-out Fried Chicken Wings on a wooden board lined with paper.
  72. 72Serve the Chinese Take-out Fried Chicken Wings on a wooden board lined with paper.

Ingredients

  • 10 whole wings
  • 10 whole wings
  • 10 whole wings
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tbs all purpose flour
  • 1 tbs all purpose flour
  • 1 tbs all purpose flour
  • 1 tbs corn starch
  • 1 tbs corn starch
  • 1 tbs corn starch
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 0.5 tsp ground ginger
  • 0.5 tsp ground ginger
  • 0.5 tsp ground ginger
  • 1 tsp Accent (MSG)
  • 1 tsp Accent (MSG)
  • 1 tsp Accent (MSG)
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tbs soy sauce
  • 1 tbs soy sauce
  • 1 tbs soy sauce
  • 1 tbs Shao Hsing (rice cooking wine)
  • 1 tbs Shao Hsing (rice cooking wine)
  • 1 tbs Shao Hsing (rice cooking wine)
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 2 drops sesame oil
  • 2 drops sesame oil
  • 2 drops sesame oil
  • 0.33 cup all-purpose flour (for coating)
  • 0.33 cup all-purpose flour (for coating)
  • 0.33 cup all-purpose flour (for coating)
  • vegetable oil
  • vegetable oil
  • vegetable oil

Equipment

bowltongspotcutting boardfrying thermometer

Tips

  • The chicken should have a sticky feel after mixing with the flour.
  • The chicken is double-fried for extra crispiness.
  • Adjust flour amount based on desired stickiness.
  • Make sure the oil temperature is between 350-360°F for both frying rounds to get crispy chicken without being too salty.
  • It tastes better than Chinese takeout, so give it a try!