These Chinese Chicken Wings are extra crispy on the outside and juicy on the inside, seasoned to perfection with a blend of traditional spices and marinades. The wings are deep-fried to a beautiful golden brown, locking in flavor and creating a satisfying crunch with every bite. My go to as a party appetizer, game day snack, or even a main course, these wings bring bold flavors with an irresistible texture. Serve them hot and watch them disappear fast.
Why These Chicken Wings Taste So Good?
These Chinese Chicken Wings taste so good because they're the perfect balance of crispy texture and bold flavor. Marinated in savory Asian-inspired spices, the wings soak up all the seasoning before being deep-fried to golden perfection. The result is a juicy interior with a satisfying crunch in every bite. The blend of garlic, soy, and subtle sweetness creates layers of flavor that make them completely addictive. These wings deliver on every level, juicy, crispy, and packed with taste.
Chinese Take-Out Chicken Wings
Ingredients
- 8 to 10 Chicken Wings
- 1 Bouillon Cube
- ½ teaspoon Sugar
- 1 teaspoon Garlic Powder
- 2 teaspoon Sazon Seasoning
- 1 Egg
- ½ teaspoon Baking Powder
- 3 tablespoon Cornstarch
- 1 teaspoonSesame Oil
- ½ teaspoon White Pepper
- 1 tablespoon Soy Sauce
- ½ tablespoon Oyster Sauce
- 1 teaspoon Fish Sauce
- 2 teaspoon Rice Wine Vinegar
Instructions
- Pat the chicken wings dry thoroughly using paper towels. Place them in a large mixing bowl.
- Add the following ingredients to the bowl with the wings: bouillon cube sugar, white pepper, sazon seasoning, garlic powder, fish sauce, soy sauce, oyster sauce, rice wine vinegar, sesame oil, eggs, and 2 tablespoon cornstarch
- Use your hands to mix everything together until the wings are evenly coated. Cover the bowl with plastic wrap and let it marinate at room temperature for 1½ hours or overnight.
- Just before frying, add the remaining 2 tablespoons of cornstarch to the wings and toss well to ensure a light, even coating.
- In a large heavy-bottomed pot, add a couple inches of oil for deep frying. Heat the oil over medium-high heat until it reaches 320–325°F. Use a deep-fry thermometer for accuracy.
- Place a baking sheet fitted with a wire rack nearby to drain the wings after frying.
- Working in small batches, shake off excess marinade from each wing and carefully lower it into the hot oil. Fry for 5–7 minutes, or until golden brown and crispy. The internal temperature should reach at least 165°F.
- Use tongs or a slotted spoon to transfer the wings to the prepared wire rack, letting the excess oil drip off.
- Continue frying the remaining wings in batches. Serve hot and enjoy immediately!
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