chinese food fried chicken wings recipe

Written BySheba G Updated On
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The Best chinese food fried chicken wings recipe

I have to say, this Chinese food fried chicken wings recipe is one of my absolute favorites. It gives you that amazing takeout taste right at home, and my whole family goes crazy for it. The kids love the crispy, golden skin and the savory, slightly sweet glaze, and I love that I know exactly what goes into it. It is perfect for a weeknight dinner when you want something special but quick, or for a big game day spread where everyone can just grab and go. Plus, baking the wings first cuts down on a lot of the oil, so you get that crunch without all the guilt.

What makes this recipe so great is the balance of flavors. You get that signature Chinese restaurant taste from ingredients like soy sauce, ginger, and garlic, and the secret is a light cornstarch coating that makes the wings unbelievably crispy. I have tried so many versions over the years, and this one is the one that sticks. It is reliable, it is delicious, and it always gets compliments. Whether I am making it for a casual family dinner or a holiday party, these wings are always the first thing to disappear from the table.

Chinese Takeout Style Crispy Fried Chicken Wings

4.5 from 1704 votes

These crispy baked chicken wings are coated in a light cornstarch batter and tossed in a sweet and savory Chinese glaze. They are a healthier homemade version of your favorite takeout dish, perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Wings

2 lbs chicken wings, separated into drumettes and flats
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper

For the Glaze

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon water
1 teaspoon cornstarch

👨‍🍳Directions

1Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
2Pat the chicken wings completely dry with paper towels. In a large bowl, whisk together the cornstarch, salt, and white pepper.
3Add the dry wings to the cornstarch mixture and toss well to coat evenly.
4Place the wings in a single layer on the prepared baking sheet, making sure they are not touching.
5Bake for 25 to 30 minutes, flipping halfway through, until the wings are golden brown and crispy.
6While the wings bake, make the glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
7In a small bowl, whisk together the water and 1 teaspoon cornstarch to make a slurry. Pour into the simmering sauce and whisk continuously until the glaze thickens, about 1 to 2 minutes. Remove from heat.
8Once the wings are done, transfer them to a large bowl. Pour the warm glaze over the wings and toss gently to coat evenly. Serve immediately.

🔧Equipment

Baking sheet
Parchment paper
Large bowl
Small saucepan
Whisk
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra crispy wings, let them sit in the refrigerator uncovered for 30 minutes before coating with cornstarch. You can also double the glaze if you like extra saucy wings.

Watch Video Of How Chinese Takeout Style Crispy Fried Chicken Wings Works

This Chinese food fried chicken wings recipe is always a good idea for any occasion because it brings that restaurant quality crunch and flavor right to your kitchen. It works perfectly for family gatherings, potlucks, or just a fun dinner, and everyone from kids to adults will love it.

❓ Frequently Asked Questions About Chinese Takeout Style Crispy Fried Chicken Wings

1. Can I use frozen chicken wings for this recipe?

Yes, you can use frozen wings, but you must thaw them completely in the refrigerator first. Then pat them very dry with paper towels before coating with cornstarch. Any excess moisture will prevent them from getting crispy.

2. How do I get the wings extra crispy without deep frying?

The key is to dry the wings thoroughly before coating them with cornstarch. Baking them on a wire rack set over the baking sheet also helps air circulate, making them crispier. Do not overcrowd the pan.

3. Can I make the glaze ahead of time?

Absolutely. You can make the glaze up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before tossing with the baked wings.

4. What can I serve with these Chinese chicken wings?

These wings go great with steamed white rice, a simple cucumber salad, or stir fried vegetables. They are also perfect as an appetizer with a side of ranch or blue cheese dressing.

5. Can I make this recipe gluten free?

Yes, you can make it gluten free. Use tamari or a certified gluten free soy sauce instead of regular soy sauce. The cornstarch is naturally gluten free, so the coating is safe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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