The Ultimate Crispy and Delicious Chinese Chicken Wings Recipe

I still remember the first time I had a proper crispy Chinese chicken wing—it was from this no-name joint in Chinatown, and the sound when I bit into it? Magic. Like a potato chip wearing a chicken costume.

Since then, I’ve been on a mission to crack the code—how to get that exact shatteringly crisp skin at home. And guess what? It’s not rocket science. If you’ve got a few pantry staples, a little technique, and a touch of patience, you can get that same takeaway-style crispiness without stepping outside.

Let’s talk about it—no gloopy sauces, no mystery ingredients. Just pure crunch and savory depth, right from your kitchen.

Why These Crispy Chinese Chicken Wings Are Better Than Takeout

Here’s the deal: most takeaway wings are okay—saucy, sometimes soggy, kind of one-note. But what we’re making here? These wings are light, crispy, and full of umami. Every bite snaps.

One pro tip I stole from chef Thomas Keller? Heat control and oil quality. Use a neutral oil (like canola or peanut), and get that oil shimmering—not smoking. That first fry seals the deal, but it’s the second fry that makes you a legend.

Also, we’re going for that dry-style wing. That means no sticky glazes drowning your hard-earned crust. Just crispy skin, juicy meat, and the kind of seasoning that makes your taste buds sit up straight.

Key Tips for Perfectly Crispy Chinese Chicken Wings

Use of Baking Powder

• Here’s where the science kicks in: baking powder makes magic happen.
• It helps form tiny air bubbles in the coating, giving you that bubbly, crackly crust.
• Don’t confuse it with baking soda—they’re not interchangeable here.

Double-Frying Method

This is the heart of it. Skip this, and you might as well bake ‘em (but don’t). Here’s why this works:

1. First Fry (3–4 minutes)
   Cooks the meat through. Don’t worry about color—this is just the structural layer.
2. Rest (10 minutes)
   This is key. Resting lets steam escape from the wings. Moisture rises to the surface, drying it out. That means a crispier second fry.
3. Second Fry (1–2 minutes)
   This is where the real crunch comes in. High heat, short time. Golden skin. Zero sog. Don’t skip it.

Pro tip: Let the wings rest on a rack, not paper towels. You want airflow, not steam.

Ingredients for Crispy and Delicious Chinese Chicken Wings

• 1 kg chicken wings (split and tips removed)
• 1 egg (lightly beaten)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ¼ tsp white pepper
• Neutral oil for frying (canola, peanut, vegetable)

Dry Mix:

• ½ cup all-purpose flour
• ¼ cup cornflour (cornstarch)
• 1 tsp baking powder

How to Make Crispy and Delicious Chinese Chicken Wings

1. Marinate the Wings (Wet Flavor Boost)

In a large mixing bowl, whisk together the egg, oyster sauce, soy sauce, garlic powder, and white pepper. This combo gives you that salty, umami-packed backbone of flavor that makes Chinese wings sing.

Add the chicken wings and toss thoroughly to coat every nook and cranny—get in there with your hands or use tongs.
Let them marinate for 15–20 minutes at room temperature. This gives the seasoning time to soak into the skin and just under the surface of the meat.

Why this matters: The egg not only helps the marinade stick, but also acts as a binder when we coat the wings later—like edible glue that holds flavor and crunch.

2. Coat with the Dry Mix (Texture Time)

In another bowl, combine all-purpose flour, cornflour (cornstarch), and baking powder.
The flour gives body, the cornflour makes it extra light and crisp, and the baking powder is the game-changer—it creates micro-bubbles when it hits the hot oil, adding texture and puff.

Now, coat each wing individually. Press it firmly into the dry mix, flip, and press again. You’re not just dusting—you’re embedding that coating into the surface.

Pro Tip: Tap off any excess, but don’t shake off too much. A thin, even coat gives you a crust that clings and crackles.

3. First Fry (Structure Stage)

Heat your oil in a deep pan or wok to 325°F (160°C). Use a thermometer if you’ve got one—accuracy is key.

Carefully lower the wings into the oil, a few at a time. Overcrowding drops the oil temperature and causes steaming instead of frying—you’ll get soggy, sad wings.
Fry for 3 to 4 minutes until the coating sets and the meat cooks through. They’ll look pale and soft, but don’t worry—we’re just building structure here.
Remove with a slotted spoon and rest on a wire rack or paper towel–lined tray.

Chef Insight: The first fry is all about cooking the inside and setting up the crust. You don’t want color here—that’s the second fry’s job.

4. Rest (Crunch Prep)

Let the wings rest for at least 10 minutes. This isn’t optional.

Here’s what happens during this time: residual heat pulls moisture to the surface of the coating. That moisture needs to evaporate before the second fry, or it’ll mess with your crunch.

Place them on a wire rack so air can circulate around them. Avoid stacking or covering—trapped steam = soft skin.

This step separates average wings from “holy-crunch” wings.

5. Second Fry (The Money Shot)

Now crank your oil to 375°F (190°C). This hotter temp is going to blister and crisp the outer coating in no time.

Drop the wings back into the oil for 1 to 2 minutes, just until they’re golden brown and loud—you’ll hear that crust starting to crackle even as you pull them out.
Use a slotted spoon to remove and rest once more on a wire rack. Hit them with a pinch of salt while they’re hot if you like.

Sensory Cue: The wings should feel firm, sound crispy when moved, and have a rough, craggy surface that looks like fried perfection.

CRISPY AND DELICIOUS CHINESE CHICKEN WINGS – Final Thoughts

That’s it—wings that snap when you bite ‘em. They’re bold, crunchy, and way better than anything in a paper bag. Whether you’re serving these as an appetizer or main, they’re guaranteed to disappear fast.

Related Crispy Chicken Recipes You’ll Love

• Craving more crisp? Try Taiwanese Popcorn Chicken — another crunchy, deep-fried favorite with bold, basil-kissed flavor.
• Want something saucy instead? Check out Sweet Chili Chicken for a sticky, spicy-sweet twist on classic wings.
• For a creamy, indulgent dinner, these Garlic Butter Chicken Bites with Creamy Parmesan Pasta hit the comfort food jackpot.
• Like it spicy? These Chili Lime Chicken Tacos are zesty, juicy, and full of heat.
• If dry-style chicken is your thing, don’t miss Lemon Pepper Chicken — big flavor, no sauce necessary.
• Want the full meal? Pair your wings with Asian Chicken and Rice for a simple, satisfying dinner.

Why You’ll Love These Crispy Wings: Quick Benefits Table

Benefit	Why It Matters
Ultra-Crispy Texture	Double-frying and baking powder give a light, crackly crust every time
Bold, Savory Flavor	Oyster sauce, soy sauce, and garlic powder build deep umami without extra sauces
No Deep Fryer Needed	All you need is a pot, oil, and thermometer—easy setup at home
Better Than Takeout	Control the quality of ingredients and get a fresher, hotter result
Crowd Favorite	Great for game day, family dinners, or impressing guests
Make-Ahead Friendly	Marinate in advance and double-fry to re-crisp for party prep

FAQ – Crispy and Delicious Chinese Chicken Wing

Conclusion & Call to Action

If you made it this far, I know you’re hungry. Try these wings and tell me if they don’t taste like your favorite late-night order—but crispier. Leave a comment, pin the recipe, or share with someone who needs to level up their wing game.

And hey—if you’re into bold, crave-worthy recipes like this one, invite yourself to my Pinterest page for more kitchen wins, food inspo, and crunchy bites that don’t miss.

This is the chicken I want to eat.

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