Best Fried Chicken Wings Chinese Takeout Style Recipes

Spicy Fried Chicken Wings - Chinese Takeout Style image

Provided by @MakeItYours

Number Of Ingredients 13

10 whole chicken wings ((rinsed and pat dry with paper towel))
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
1 tablespoon Shaoxing wine
1 small egg white ((beaten))
1 tablespoon cornstarch
2 tablespoons flour
4 to 6 cups oil ((for frying))

Steps:

Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
If you like, per standard practice with fried food, feel free to add more salt to taste before serving!

Fried Chicken Wings, Chinese Takeout Style image

Provided by @MakeItYours

Number Of Ingredients 13

10 whole chicken wings ((washed and pat dry))
1/8 teaspoon black pepper
1/4 teaspoon white pepper
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon sugar
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1 egg
1 tablespoon cornstarch
2 tablespoons flour
oil ((for frying))

Steps:

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated.
Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
Drain on paper towels or a cooling rack, and serve with hot sauce!