Crispy Chinese Takeout Wings Recipes

SPICY FRIED CHICKEN WINGS: CHINESE TAKEOUT STYLE

Steps:

• Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
• To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
• After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
• In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
• After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
• If you like, per standard practice with fried food, feel free to add more salt to taste before serving!

SALT AND PEPPER CHICKEN WINGS

Steps:

• Put chicken wings in a large bowl, add salt, black pepper, baking soda and garlic paste. Mix all the ingredients and rub the chicken wings well. Set aside and marinate for 15-30 mins.
• Cut garlic, chillies, onions and spring onions into thin slices.
• Dredge the marinated wings with the potato/corn starch. Coat each chicken wings well and toss the excess flour out before frying.
• Heat the oil into high heat about 350° F. Add the coated wings and deep fry for 2-3 mins, until the chicken wings start floating. Remove from oil and set aside for 4-5 mins.
• Then reheat the oil to high heat and deep fry the wings again for 5-6 minutes or until crispy golden brown. ( Double frying make the wings more crunchy.)
• Remove the wings from the oil and set aside on the cooling rack.
• Heat a pan to medium-high heat. Drizzle 1 tbsp of oil, add the garlic and stir for few seconds, follow with the onions, chillies and spring onions. Stir well.
• Add ½ tsp of chicken powder if you want to taste exactly like a restaurant. (Optional)
• Add the fried chicken wings, sprinkle salt and black pepper. Toss well to combine all ingredients evenly.
• Crispy Salt and Pepper wings are ready! Serve immediately white hot.

FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE

Steps:

• Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
• Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
• After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
• Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
• Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
• Drain on paper towels or a cooling rack, and serve with hot sauce!

CRISPY CHINESE TAKEOUT WINGS

Steps:

• Mix water, shaoxing wine, and cornstarch to achieve a slurry. Should resemble the consistency of a tempura batter. Add chicken into slurry and mix evenly to coat. Try to make sure chicken is completely defrosted to ensure even cooking.
• Make sure all other ingredients are prepped and ready to go since, once the chicken is fried, everything after will happen very fast at high heat.
• Pre-heat frying oil to 365 degrees. Be sure to use a deep fry thermometer to make sure temperature is correct. This part is crucial in ensuring a crispy result.
• Carefully fry the battered chicken in hot oil. Work in batches if frying vessel isn't large enough. Make sure the temperature stays constant.
• Give chicken a periodic stir to keep them from sticking together or to the fryer.
• Once chicken is golden brown, remove from frying oil with a slotted utensil. Drain fried chicken properly and set aside. Repeat frying process with the remaining chicken if doing in batches. If making for a large party, set an oven to 160 degrees and place drained chicken inside to keep them warm and crisp until the frying is complete.
• Preheat 2 tbsp of oil in a wok, black steel, cast iron, or pan of choice on med-high heat. Add garlic and cook for 1 minute stirring and tossing to prevent burning.
• Next, add fresh or dried chilis. Cook for 30 seconds, then add scallions and cook for another 30-40 seconds. Like the garlic, stir quickly to prevent burning.
• Add the properly drained fried chicken into the same pot with the aromatics. Sprinkle MSG over chicken and toss to coat until all ingredients are evenly distributed. According to local Chinese chefs, they add a ton of MSG so don't skimp if you want an authentic result.
• ENJOY!