Recreate a popular starter with this Chinese takeaway style chicken wings recipe! Perfect as they are, covered in sauce or finished salt and chilli style!
If you’re a fan of chicken wings, you’ll know that Chinese takeaways and restaurants offer up some of the juiciest wings with the most ridiculously crispy coating. The breading has enough about it to stand up to sweet and sour sauce, Chinese bbq sauce or more, and of course the salt & chilli finish is just waiting to be applied to batch after batch of crispy wings.
Ingredients For Chinese Takeaway Style Chicken Wings
These delicious crispy chicken wings are full of flavour inside and out! The jointed wings are seasoned with Chinese-5 spice, garlic, smoked paprika, sea salt, MSG, black pepper, white pepper and rice wine. The coating of egg and flour is added and the wings are ready to be deep fried in hot oil.
- Chicken Wings
- Chinese 5-Spice
- Garlic Powder
- Smoked Paprika
- Sea Salt
- MSG
- Black Pepper
- White Pepper
- Rice Wine
- Egg
- Plain Flour
- Oil For Deep Frying
How To Make Chinese Takeaway Style Chicken Wings
First, the wings are seasoned with Chinese 5-spice, garlic powder, smoked paprika, sea salt, MSG, black pepper, white pepper and rice wine. Next, they’re coated with egg and flour, before finally being deep fried in hot oil until golden and crispy.
Step 1: Season The Wings
Joint the chicken wings using a sharp knife to separate the drumettes and wingettes. Put the wing pieces in a large bowl and add the rice wine, Chinese 5-spice, garlic powder, smoked paprika, sea salt, MSG, black pepper and white pepper. Mix well and set aside for 5 minutes.
2: Fry The Wings
Add the egg to the prepared chicken wings and mix well. Put the plain flour in a separate large bowl. Heat oil for deep frying to 180C/350F.Working in batches, press some of the chicken wings into the plain flour, mixing well and pressing down hard until the wings are fully coated. Carefully drop the coated chicken wings into the hot oil and fry for about 10 minutes or until just cooked through and golden. Use a slotted spoon to remove the chicken wings from the oil, drain off any excess oil and set aside on a plate. Repeat the process until all the chicken wings are coated and cooked.
Step 3: Serve Chinese Takeaway Style Chicken Wings
Transfer the crispy chicken wings to a serving plate. You can serve the wings as they are alongside your favourite Chinese dishes. Or, top generously with sweet and sour sauce, satay sauce or sweet chilli sauce. Or, for the ultimate umami overload, make salt & chilli chicken wings.
Recipe Tips For Chinese Takeaway Style Chicken Wings
Make Ahead: These crispy chicken wings keep well in the fridge for up to 2 days or in the freezer for up to 1 month so you can get the cooking out of the way and fry up a big batch (you could even double or triple the recipe). Defrost the wings if frozen and refry in hot oil for 2-3 minutes, or heat in the oven or air-fryer at 180C for 10 minutes until piping hot. This makes things like salt and chilli wings so easy for a midweek dinner – pop the cooked wings in a hot oven for 10 minutes, finish with salt & chilli ingredients in the wok and dinner is ready!
I hope you’ll try this Chinese takeaway style chicken wings recipe. If you do, let me know in the comments how it went!
- 1 kg chicken wings wing tips removed
- 1 teaspoon rice wine
- 1/2 teaspoon Chinese 5-spice
- 1/4 teaspoon garlic powder
- Pinch smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1 egg
- 250 grams plain flour
- Oil for deep frying
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Joint the chicken wings using a sharp knife to separate the drumettes and wingettes. Put the wing pieces in a large bowl and add the rice wine, Chinese 5-spice, garlic powder, smoked paprika, sea salt, MSG, black pepper and white pepper. Mix well and set aside for 5 minutes.
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Add the egg to the prepared chicken wings and mix well. Put the plain flour in a separate large bowl. Heat oil for deep frying to 180C/350F.
Working in batches, press some of the chicken wings into the plain flour, mixing well and pressing down hard until the wings are fully coated. Carefully drop the coated chicken wings into the hot oil and fry for about 10 minutes or until just cooked through and golden. Use a slotted spoon to remove the chicken wings from the oil, drain off any excess oil and set aside on a plate. Repeat the process until all the chicken wings are coated and cooked.
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Transfer the crispy chicken wings to a serving plate. Serve with your favourite Chinese takeaway style dishes.
Do you like this Chinese takeaway style chicken wings recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make sesame prawn toast, chicken satay skewers, king prawn balls, chow mein and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)
