How to Make Chinese Style Chicken Wings

Who needs takeout when you can make it at home?

Chinese style chicken wings arguably are my favorite kind of wings to have. The crisp, saltiness, and texture go perfect with any carryout side like French fries, lo mein, or fried rice. This recipe perfectly replicates the flavor of your favorite local spot to a T.

Trust the process

There's a couple of methods that you can go about making these. In most traditional restaurants, Chinese style chicken wings are typically partially fried in advance to account for the large orders they receive. I usually go by this method when I make large orders for events. However, the method I'm sharing is a bit quicker than that and will provide a similar result.

The secret is to let the chicken sit for a couple of hours prior to frying. This allows time for the cornstarch, flour, wine, and oil to do it's job in creating that surface on the chicken. Also frying the wings at a higher temperature allows them to develop that texture familiar with Chinese style chicken wings.

• The taste- Most fried chicken recipes typically have a ton of seasoning and a seasoned flour/batter. The flavor from the wings comes from the cooking wine and the few seasonings used as well as a key ingredient, MSG. Yes, I know that MSG has a polarizing impact on the cooking community, but do some research and you'll find that MSG is used in a lot of Asian based recipes in moderation.

• Chicken wings
• Sesame oil
• Shaoxing cooking wine
• Salt
• Pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Cayenne pepper
• Ginger
• MSG/Accent seasoning
• Flour
• Cornstarch
• Eggs
• Oil for frying

• Frying the chicken at a higher temperature will get the wings to that desired level of crisp that you'd like. 350 is typically where you'd go for chicken wings, but for this specific recipe, fry at 375 degrees.