# Chinese Take-out Fried Chicken Wings

This video guides you through making Chinese Take-out Fried Chicken Wings that are crispy and flavorful, perfect for a homemade treat.

- Total time: 130 min
- Category: Appetizer
- Language: en

## Ingredients

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

## Instructions

1. Place 10 whole wings into a bowl.
2. Add 2 teaspoons of salt to the wings.
3. Add 1 tablespoon of all-purpose flour to the wings.
4. Add 1 tablespoon of cornstarch to the wings.
5. Add half a teaspoon of white pepper to the wings.
6. Add 2 teaspoons of garlic powder to the wings.
7. Add half a teaspoon of ground ginger to the wings.
8. Add 1 teaspoon of MSG (or Accent) to the wings.
9. Add 1 teaspoon of sugar to the wings.
10. Add 1 tablespoon of soy sauce to the wings.
11. Add 1 tablespoon of Shao Hsing (rice cooking wine) to the wings.
12. Add a few drops of sesame oil to the wings.
13. Add one egg to the mixture.
14. Add 1/4 teaspoon of black pepper to the mixture.
15. Mix all the ingredients well until combined.
16. Cover the bowl and set aside at room temperature for 2 hours.
17. After marinating, give the wings another mix.
18. Add about one-third cup of all-purpose flour to the marinated wings.
19. Mix the flour into the wings until they have a sticky feel, adding more or less flour as needed.
20. Deep fry half of the wings at a time in oil preheated to 350-360°F for the first round, for about 5-6 minutes.
21. Remove the half-fried wings from the oil and let the oil come back up to temperature.
22. Return the wings to the hot oil for a second fry of 5-6 minutes until golden and crispy.
23. Once crispy, remove the fried chicken wings from the oil.
24. Serve the Chinese Take-out Fried Chicken Wings on a wooden board lined with paper.

## Equipment

- bowl
- tongs
- pot
- cutting board
- frying 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!

## Source

- Original video: https://www.tiktok.com/t/ZP8hFj4dm/
- Recipe page: https://www.cliprecipe.com/recipe/77277131-a050-4f51-ae87-d56fb47e2bc0
- Extracted: 2025-07-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt