Chinese Fried Chicken Wings

Method6 steps

1. 1

   Step 1: Use separated drumette or wingette pieces for the listed 12 chicken wings. Poke holes in the backs with a fork and place in a large bowl. Add the 2 grated garlic cloves, 1 minced scallion, 1 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tbsp oyster sauce and ¼ tsp salt. Mix to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.

   Minimum refrigerated wing marinade · 120 minUses 12 chicken wings, using separated drumette or wingette pieces · 2 garlic cloves, grated · 1 scallion, minced · 1 tbsp Shaoxing wine · 2 tbsp soy sauce · 1 tbsp oyster sauce · ¼ tsp salt

   
2. 2

   Step 2: When ready to fry, drain and discard excess liquid from all the marinated wings from step 1, leaving their thin coating of marinade. Add the 3 tbsp all-purpose flour and mix thoroughly until it forms an even sticky batter with no dry flour.

   Uses All the marinated wings from step 1 · 3 tbsp all-purpose flour

   
3. 3

   Step 3: Add the 4 tbsp cornstarch to all the flour-battered wings from step 2 and mix again until every piece has an even light powdery coating. Fry promptly.

   Uses 4 tbsp cornstarch · All the flour-battered wings from step 2

   
4. 4

   Step 4: Pour enough of the neutral frying oil into a suitable deep pot for a depth of 3 inches, leaving ample room above the oil for the wings and bubbling. Heat to 320°F, using a frying thermometer. Set an oven-safe wire rack over a baking sheet for draining.

   Uses Neutral oil to a depth of 3 inches in the frying pot; amount depends on the pot

5. 5

   Step 5: Shake loose excess starch from the coated wings from step 3 and carefully lower an uncrowded batch into the hot oil from step 4. Fry at 320°F for about 3 minutes per batch. Leave untouched for the first 1–2 minutes so the coating sets, then stir gently. Continue as needed until the coating is light golden and the actual chicken centers reach 74°C/165°F. Transfer each fully cooked batch to the rack and repeat with all remaining wings, allowing the oil to return to temperature between batches. Let each batch rest for about 3 minutes before its second fry; earlier batches can rest while the next batch cooks. Keep the same frying oil for step 6.

   First fry: one uncrowded batch · 3 minUses All the coated wings from step 3, fried in uncrowded batches · The actual frying bath from step 4

   
6. 6

   Step 6: Raise the same frying bath from step 5 to 350°F. Return all the fully cooked, briefly rested wings from that step, in uncrowded batches if necessary. Fry for about 2 minutes per batch until deep golden and crisp. Drain on the rack and serve hot as an appetizer for 4. Refrigerate leftovers promptly in shallow covered containers within 2 hours and use within 3 days, or freeze for up to 2 months. Reheat in an oven or air fryer at 375°F until crisp and the chicken reaches 74°C/165°F throughout.

   Second fry: one uncrowded batch · 2 minUses All the fully cooked wings from step 5, after about 3 minutes resting · The same actual frying oil retained from step 5