Name: Deep Fried Chicken Wings
Prep time: 120 min
Cook time: 10 min
Ingredients: 12 chicken wings; 1 tbsp minced ginger; 1 tbsp minced garlic; 1 tbsp Sichuan peppercorns; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 g salt (to taste); 1 g black pepper (to taste); 1 g sugar (to taste); 150 g cornstarch; 9 g baking powder; 1/2 tbsp five-spice powder; A pinch of chicken bouillon powder (optional); Water (as needed to make the batter); Vegetable oil (for deep frying)

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Chicken wings are a family favorite of ours, and I’ve previously made Crispy Salt & Pepper Chicken Wings and Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste, both made in the air fryer.

Today, I’m sharing my Deep Fried Chicken Wings recipe, and let me tell you, each version is just as tasty! They’re golden on the outside, tender on the inside, and packed with flavor.

Whether you’re serving them for a family dinner or a party, these wings are sure to be the star of the show.

Ingredients:

12 chicken wings
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp Sichuan peppercorns
2 tbsp light soy sauce
1 tbsp oyster sauce
1g salt (to taste)
1g black pepper (to taste)
1g sugar (to taste)
150g cornstarch
9g baking powder
1/2 tbsp five-spice powder
A pinch of chicken bouillon powder (optional)
Water (as needed to make the batter)
Vegetable oil (for deep frying)

Instructions:

Prep the Chicken Wings:
Use a toothpick or fork to poke small holes in the chicken wings. This helps the marinade penetrate the meat and adds extra flavor. Place the wings in a bowl.

Marinate the Wings:
Add the minced ginger, minced garlic, Sichuan peppercorns, soy sauce, oyster sauce, black pepper, salt, and sugar to the chicken wings. Mix well to coat each wing evenly. Let them marinate in the fridge for 2 hours to allow the flavors to soak in.

Make the Batter:
In a separate bowl, combine 150g cornstarch, 9g baking powder, 1/2 tbsp five-spice powder, and a pinch of chicken bouillon powder (optional). Slowly add water to the dry ingredients, stirring until you achieve a batter that is thick enough to coat the wings but still drips off. The batter should have a non-Newtonian liquid consistency—think of it like a thick pancake batter.

Coat the Wings:
Dip each marinated chicken wing into the batter, making sure it’s well-coated on all sides. Let the excess batter drip off before frying.

Heat the Oil and Fry:
Heat oil in a large pot or deep fryer to about 50% temperature (medium heat). The oil should be around 300-325°F (150-160°C). Carefully drop the coated chicken wings into the hot oil. Fry them on high heat for 2 minutes, then flip and lower the heat to medium-low. Continue frying for another 6 minutes, until the wings are golden brown and crispy.

Double Fry for Extra Crispiness:
Remove the wings from the oil and let the oil temperature rise again. Once the oil is hot again, place the wings back into the oil and fry for an additional 30 seconds. This double-frying method helps achieve an extra-crispy texture.

Drain and Serve:
Remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce or enjoy them as they are. The crispy, juicy perfection is ready to be devoured!

Note:

For extra flavor, you can also add a squeeze of lemon or a sprinkle of chili powder after frying for an added kick!

Frequently Asked Questions

Can I bake these wings instead of frying them?
While frying gives the wings their signature crispy texture, you can bake them at 400°F (200°C) for about 30-40 minutes. Be sure to flip them halfway through for even cooking. However, the crispiness may not be the same as deep frying.

Can I use frozen chicken wings?
Yes, you can use frozen wings, but make sure they are fully thawed before marinating and frying for the best texture. Always pat them dry with paper towels to remove excess moisture before coating.

How do I store leftovers?
Store any leftover wings in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to get them crispy again. Alternatively, you can briefly re-fry them for about 1-2 minutes to bring back the crispiness.

Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it. However, make sure to stir it well before using, as the cornstarch can settle over time.

This recipe for Deep Fried Chicken Wings will become a household favorite—crispy on the outside, juicy on the inside, and full of flavor.

Perfect for a quick weeknight meal, a weekend treat, or for serving at your next gathering! Let me know how yours turn out!