Ingredients
For the Marinade:
- 2 lbs chicken wings (split into drumettes and flats)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or apple cider vinegar as a substitute)
- 1 tbsp minced garlic
- 1 tsp ground white pepper
- 1 tsp five-spice powder
- ½ tsp salt
- ½ tsp sugar
For the Coating:
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 tsp baking powder (for extra crispiness)
For Frying & Finishing:
- 2–3 cups neutral oil (vegetable, canola, or peanut oil)
- 1 tbsp garlic powder (for sprinkling)
- 1 tbsp onion powder
- 1 tsp paprika
- ½ tsp MSG (optional, for authentic flavor boost)
Instructions
In a large bowl, combine soy sauce, Shaoxing wine, minced garlic, white pepper, five-spice powder, salt, and sugar. Mix well until the seasonings are fully incorporated. Add the chicken wings, tossing them to ensure each piece is coated evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
In a separate bowl, mix cornstarch, all-purpose flour, and baking powder. This combination helps achieve that signature light and crispy texture.
Remove the wings from the marinade, letting any excess drip off. Dredge each wing in the cornstarch-flour mixture, ensuring an even coating. Shake off any excess flour and set the wings on a plate. Let them rest for 10 minutes to allow the coating to adhere properly.
In a deep pan or wok, heat 2-3 cups of oil over medium-high heat (about 350°F/175°C). You can test the oil by dropping in a small pinch of flour – if it sizzles and rises, the oil is ready.
Carefully place the wings in the hot oil, frying in batches to avoid overcrowding. Cook for about 6-7 minutes, flipping occasionally, until the wings are lightly golden but not fully crispy. Remove them from the oil and place them on a wire rack or a paper towel-lined plate. Let them rest for 5 minutes before the second fry.
Increase the oil temperature to 375°F (190°C). Return the wings to the oil and fry for another 3-4 minutes, until they turn deep golden brown and crispy. This second fry locks in the crunch while keeping the inside juicy.
Remove the wings from the oil and immediately sprinkle them with garlic powder, onion powder, paprika, and a pinch of MSG (if using). Toss well to coat evenly. Serve hot and enjoy!
- Prep Time: 15 minutes
- Marinating Time: 1 hour (optional, but recommended)
- Cook Time: 20 minutes
Nutrition
- Calories: 380
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 27g