If there’s one dish I can never resist on a menu, it’s Chinese takeout-style wings. No matter where I go, if I spot them, I’m ordering them. There’s just something about that crispy, golden-brown exterior, the deep umami flavor, and the perfect balance of seasoning that makes them impossible to resist.
Honestly? I could eat these every single day. They’re crunchy, juicy, and packed with that signature Chinese takeout flavor that keeps you coming back for more. And the best part? You can make them at home!
These Chinese Takeout Wings are double-fried for the ultimate crunch and marinated in a perfect blend of soy sauce, Shaoxing wine, ginger, and MSG to give them that authentic, crave-worthy taste. Whether you’re making them for a party, game night, or just to satisfy your wing cravings, this recipe will give you restaurant-quality wings every time.
Tips for the Best Chinese Takeout Wings
🔥 Double-fry for the crispiest wings – The first fry cooks the wings, while the second fry locks in the crunch.
🔥 Marinate overnight for deeper flavor – This gives the wings maximum umami and tenderness.
🔥 Use potato starch for extra crispiness – It creates a lighter, crunchier coating than just flour alone.
🔥 Fry in batches – Overcrowding lowers the oil temperature, making the wings greasy instead of crispy.
Chinese Takeout Wings – Crispy, Juicy, and Packed with Flavor
4
servings2
hours20
minutesIngredients
- Wings & Marinade
10 10 -12 whole chicken wings
0.5 tsp 0.5 black pepper
0.5 tsp 0.5 white pepper
0.25 tsp 0.25 onion powder
0.25 tsp 0.25 garlic powder
1 tsp 1 salt
0.5 tsp 0.5 sugar
0.5 tsp 0.5 MSG
1 tbsp 1 soy sauce
1 tsp 1 oyster sauce
1 tbsp 1 Shaoxing wine
1 tsp 1 sesame oil
1 tsp 1 grated ginger
1 1 egg
2 tbsp 2 potato starch
2 tbsp 2 all-purpose flour
- Frying
Neutral oil (such as canola, peanut, or vegetable)
Directions
- Marinate the Wings
- In a large bowl, combine all the marinade ingredients (black pepper, white pepper, onion powder, garlic powder, salt, sugar, MSG, soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, egg, potato starch, and all-purpose flour).
- Mix well until it forms a runny paste.
- Add the chicken wings and coat evenly in the marinade.
- Cover and marinate for at least 2 hours (but overnight is best for maximum flavor).
- Fry the Wings
- Heat oil to 325°F (163°C) in a deep pot or wok. Make sure there’s enough oil to fully submerge the wings.
- Fry the wings in small batches for 5-6 minutes, until cooked through. Make sure the wings have a thin coating of batter before adding to the oil.
- Remove and drain on a wire rack (this prevents sogginess).
- Double-Fry for Extra Crispiness
- Increase the oil temperature to 350°F (177°C).
- Fry the wings again for 2-3 minutes, until they’re golden brown and crispy.
- Remove and let them rest for a couple of minutes before serving.
FAQ: Chinese Takeout Wings
1. Can I air-fry these wings instead of deep-frying?
Yes! Air-fry at 375°F (190°C) for 20-25 minutes, flipping halfway through. The texture won’t be exactly the same, but they’ll still be crispy and delicious.
2. What if I don’t have Shaoxing wine?
You can substitute it with dry sherry or mirin, or leave it out if necessary.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 5-7 minutes to re-crisp them.
4. Can I make these wings spicier?
Absolutely! Add ½ tsp chili powder or cayenne pepper to the marinade for extra heat.
Final Thoughts: The Ultimate Chinese Takeout Wings Recipe
These Chinese Takeout Wings are crispy, juicy, and bursting with flavor—just like the ones I always order at restaurants. Once you try making them at home, you’ll never need takeout again. Whether it’s for game night, a party, or just a personal wing feast, this recipe delivers the perfect crunch and umami kick every single time.
