In case you’ve always wanted to know the secret to perfectly crispy, crunchy Chinese fried chicken wings, this Chinese takeout copycat recipe is all you need. These double-fried Chinese chicken wings are packed with savory, umami, sweet flavors, and a beautiful toasty aroma.
Before marinating them, it is necessary to prepare the chicken wings by washing andcleaning them. After washing the wings, make sure to pat them dry using a kitchen towel.
For the marinade, you want to combine an egg, soy sauce, sugar, Shaoxing wine, sesame oil, garlic powder, salt, black and white pepper, as well as chili flakes if you like the wings spicy.Whisk all the ingredients together until you get a cohesive mixture, then add in the chicken wings and make sure to drench them in this marinade. Lastly, add the cornstarch and the all-purpose flour and distribute the mixture evenly.Cover the bowl with plastic wrap and leave it in the fridge overnight, or at least 2 hours before frying the wings.
Take the wings out of the fridge at least 20 minutes before frying them for best results. Give the wings a quick stir, ensuring that they're evenly coated with the mixture they marinated in.If you notice that the mixture is a bit too runny and it isn't sticking to the wings, you may want to add more cornstarch or flour to get a batter-like consistency.
Now it's time to prepare the frying oil. It is best to use a medium pan that you can fill with enough oil for the wings to float in.Also, ensure that the oil is at 325°F before frying the wings, and prepare a sheet pan with paper towels to place the fried wings on.
Add the wings into the hot oil, making sure not to overstuff the pan as you don't want the wings to stick together. Fry the wings for about 5 minutes, making sure not to overcook them.Transfer each batch to the sheet pan, which will allow the paper towels to absorb the excess oil.Once all the chicken wings are fried, you want to repeat the process for each batch, and fry them again for about 3 minutes.
Remove the wings from the oil and drain them either on a cooling rack, or another sheet pan covered with paper towels to ensure that there's no excess oil.