Fried Chicken Wings (Chinese Restaurant Style)
These crispy, juicy pressure-cooked and fried Chinese-style chicken wings burst with flavor from Shaoxing wine, soy sauce, sesame oil, and the perfect spice balance. A restaurant-quality delight made in your own kitchen.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Deep fryer or large pot
Ingredients
Main Ingredients
- 12 whole chicken wings fresh or thawed
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon garlic powder
- Kosher salt to taste
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large egg
- 1 egg yolk
- 0.25 cup cornstarch divided
- Oil for frying peanut oil recommended
Instructions
Instructions
- Pat the chicken wings dry with paper towels and place them in a large bowl.
- Sprinkle sugar, black pepper, white pepper, garlic powder, and kosher salt over the wings. Mix thoroughly to coat evenly.
- Add Shaoxing wine, soy sauce, fish sauce, and sesame oil. Stir to coat the wings in the marinade.
- Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry wings in batches for 8–10 minutes until golden and cooked through. Do not overcrowd the pot.
- Drain wings on a paper towel or wire rack to keep them crispy.
- Serve hot with optional soy sauce dip or enjoy plain.
Notes
For best results, marinate overnight. Reheat leftovers in oven or air fryer to restore crispiness. Great for freezing and batch prep.