20-Minute Chinese Fried Chicken Wings

Chinese Fried Chicken Wings are one of those recipes I never get tired of making. I’ve been making these since my college days, and even now, they are still one of the most requested dishes from my friends and family.

They are crispy on the outside, juicy and tender on the inside, and packed with garlicky, savory flavor. The marinade is simple—soy sauce, rice wine, white pepper, and lots of grated garlic—but it gives the wings so much flavor in a short amount of time.

The trick is to poke little holes in the chicken wing flats first, so the marinade can soak in faster. Then we coat them with rice flour and double-fry them until they are light, golden, and extra crispy.

These wings are perfect for game night, parties, appetizers, or an easy weeknight dinner. And the best part? They come together in just 20 minutes.

What Are Chinese Fried Chicken Wings?

Chinese Fried Chicken Wings are marinated chicken wings coated with a light starch or flour, then fried until crispy and golden.

This version uses chicken wing flats, soy sauce, rice wine, white pepper, garlic, and rice flour. The flavor is savory, garlicky, and simple in the best way.

Instead of using a thick batter, the rice flour creates a light, crisp coating that lets the garlic flavor and juicy chicken shine.

The Secret to Crispy Chicken Wings

The secret is the rice flour and double-frying.

Rice flour creates a light, delicate crispiness that feels less heavy than a thick wheat flour coating. It also makes this recipe naturally gluten-free if you use gluten-free soy sauce.

The first fry cooks the chicken through. The second fry, at a slightly higher temperature, makes the outside extra crispy and helps reduce greasiness.

Why Poke Holes in the Chicken Wings?

Poking holes in the chicken wing flats helps the marinade penetrate faster.

Because this is a quick recipe, we are not marinating the wings for hours. Using bamboo skewers or a fork to poke the wings gives the soy sauce, rice wine, garlic, and white pepper a chance to flavor the chicken more deeply in just a few minutes.

It also helps the wings cook a little faster and more evenly.

How Do I Know When the Chicken Wings Are Cooked?

The wings should be golden, crispy, and fully cooked inside.

For food safety, chicken should reach an internal temperature of 165°F (74°C). If your wing flats are larger, they may need a little more time.

The safest way to check is with an instant-read thermometer inserted into the thickest part of the wing, without touching the bone.

Can I Make These in the Air Fryer?

Yes. The texture will be different from deep-frying, but the wings can still turn crispy and delicious.

Lightly spray the coated wings with cooking oil. Air-fry at 375°F (193°C) for 18–20 minutes, flipping halfway through, until golden, crispy, and cooked through.

Make sure the wings reach an internal temperature of 165°F (74°C).

How to Reheat Fried Chicken Wings

The best way to reheat these wings is in the oven or air fryer.

Bake at 375°F (190°C) for 8–10 minutes, or air-fry until hot and crispy again.

Avoid microwaving if possible, because the coating will soften.

Let’s Talk Ingredients

Chicken wing flats: Cook quickly and become extra crispy when fried.

Soy sauce: Adds savory flavor and color.

Rice wine: Adds aroma and helps balance the richness of the wings. You can replace it with water if needed.

White pepper: Adds gentle heat and classic Chinese flavor.

Garlic: Gives the wings their bold, garlicky flavor.

Rice flour: Creates a light, crispy coating and is naturally gluten-free.

Cooking oil: Used for deep-frying the wings until golden and crispy.

Step-by-Step: Let’s Cook

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

Step 1: Marinate the chicken wings

Use bamboo skewers or a fork to poke holes all over the chicken wing flats.

In a mixing bowl, add the chicken wings, soy sauce, rice wine, white pepper, and grated garlic.

Mix well and marinate for at least 5 minutes.

Tip: Poking the wings helps the marinade soak in faster, which is perfect for a quick 20-minute recipe.

Step 2: Coat the Chicken Wings

On a plate, add the rice flour.

Dredge each wing flat in the rice flour until fully coated.

Tip: Rice flour gives the wings a lighter, crispier texture than regular wheat flour.

Step 3: First Fry

In a pot over high heat, heat the cooking oil to 325°F (163°C).

Carefully place the wings into the oil, one at a time.

Fry for about 5 minutes, or until cooked through.

Remove and drain.

Tip: Fry in batches if needed. Overcrowding the pot can lower the oil temperature and make the wings less crispy.

Step 4: Second Fry and Serve

Increase the oil temperature to 350°F (177°C).

Return the wings to the oil and deep-fry for another 2 minutes, or until extra crispy and golden.

Remove and place on a paper towel-lined plate to drain.

Serve hot.

Tip: The second fry is what makes the wings extra crispy and less greasy.

Variations

Spicy: Add chili flakes, cayenne pepper, or chili oil to the marinade.

Five-spice: Add a pinch of five-spice powder for a warmer, more aromatic flavor.

Ginger garlic: Add grated ginger along with the garlic.

Salt and pepper style: After frying, toss the wings with a little salt, white pepper, fried garlic, and sliced chilies.

Sweeter: Add a small pinch of sugar to the marinade for balance.

Frequently Asked Questions

Can I use whole chicken wings instead of flats?
Yes. You can use whole wings or drumettes, but the cooking time may be longer depending on size.

Can I marinate the wings longer?
Yes. Five minutes works for a quick recipe, but you can marinate them longer for deeper flavor.

Can I use water instead of rice wine?
Yes. Water works as a substitute if you do not have rice wine.

Can I use regular flour instead of rice flour?
Yes, but the texture will be different. Rice flour gives a lighter, crispier coating.

Why are my wings not crispy?
The oil temperature may have dropped, the pot may have been overcrowded, or the wings may not have been fried a second time. Double-frying helps create the crispiest texture.

Can I make these gluten-free?
Yes. Rice flour is naturally gluten-free, but make sure to use gluten-free soy sauce.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. Reheat in the oven or air fryer until hot and crispy.

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