Spicy Fried Chicken Wings: Chinese Takeout Style

Method8 steps

1. 1

   Step 1: Mix ½ tsp paprika, 1½ tbsp dried red chili flakes, 1 tsp ground white pepper, 1 tsp ground Sichuan peppercorns, 1½ tsp ground cumin, 1¼ tsp salt and ¼ tsp sugar in a small clean bowl. Divide the dry mixture into two equal halves; keep one half covered and untouched by raw chicken for finishing in step 8.

   Uses ½ teaspoon paprika · 1½ tablespoons dried red chili flakes · 1 teaspoon ground white pepper · 1 teaspoon freshly ground Sichuan peppercorns · 1½ teaspoons ground cumin · 1¼ teaspoons salt · ¼ teaspoon sugar

   
2. 2

   Step 2: Put the 10 cold whole wings in a large bowl. Add one half of the dry spice mixture from step 1 and 1 tbsp Shaoxing wine, mixing until evenly coated. Cover and refrigerate for the selected full 24-hour marinade. Keep the clean finishing half from step 1 separate.

   Finish cold wing marinade · 1440 minUses 10 whole chicken wings · One-half of the original dry spice mixture · 1 tablespoon Shaoxing wine

   
3. 3

   Step 3: After the cold marinade, mix the wings and any retained bowl liquid from step 2 with 1 beaten small egg white, 1 tbsp cornstarch and 2 tbsp flour. Coat very lightly with a thin batter. Keep the coated wings refrigerated until each frying batch is ready; set out a paper-towel-lined tray for the fully cooked wings.

   Uses Marinated whole wings and retained marinade · 1 small egg white (beaten) · 1 tablespoon cornstarch · 2 tablespoons flour

   
4. 4

   Step 4: Heat the 4–6 cups frying oil in a deep pot to 325°F (about 163°C), leaving enough space to prevent overflow when wings are added. Add only a small first batch of coated wings from step 3, submerging them without crowding. Fry for about 5 minutes, watching the oil and checking from that point. Continue if needed until the thickest meat of each wing reaches 74°C (165°F), avoiding bone. Lift the fully cooked batch onto the prepared tray and retain the oil in the pot.

   Check first wing batch · 5 minUses 4–6 cups oil for deep-frying · Small first-batch draw; keep remaining coated wings cold

5. 5

   Step 5: Repeat the first fry for the remaining coated wings from step 3, using the retained oil from step 4 at 325°F (about 163°C). Start a fresh 5-minute first-check timer for each small batch, then continue as needed until every wing reaches 74°C (165°F). Add each drained, fully cooked batch to the first batch from step 4 on the tray. Keep raw wings cold until their turn and retain the frying oil for the second fry.

   Check each remaining first-fry batch · 5 minUses Remaining first-pass batches; actual shares are unmeasured · Pot oil only, excluding the lifted first batch · Tray wings only, excluding the retained frying oil

6. 6

   Step 6: After all wings have completed the first fry, return a small batch of the cooked wings from step 5 to the retained oil from step 5 at 325°F (about 163°C). Fry again for about 2 minutes, watching until golden and crisp, then lift and drain. Keep the remaining cooked wings and oil separate for step 7.

   Check first crisping batch · 2 minUses A small draw from the fully cooked tray; retain the remaining wings · Same frying bath, excluding cooked tray wings

7. 7

   Step 7: Repeat the second fry with the remaining cooked wings from step 6 in the same retained oil, starting a fresh 2-minute crisping-check timer for each small batch. Lift and drain when golden and crisp, combining with the first crisped batch from step 6. Keep the frying oil separate from the drained wings.

   Check each remaining crisping batch · 2 minUses Cooked tray wings awaiting their second fry · Pot oil only · Crisped wings only, excluding retained oil and remaining cooked wings

8. 8

   Step 8: Transfer the drained crisped wings from step 7 to a clean large bowl. Sprinkle over the clean remaining half of the dry spice mixture reserved in step 1 and toss well. Add extra finishing salt to taste only if desired, then serve promptly.

   Uses All finished wings, excluding retained frying oil · Remaining one-half of the original dry spice mixture · Extra salt to taste for serving, optional