20 Minutes Chinese Fried Chicken Wings
Chinese Fried Chicken Wings are crispy, juicy, garlicky chicken wing flats coated with rice flour and double-fried until golden and extra crunchy.
Ingredients
- 1 pound chicken wing flats
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or replace with water
- ¼ teaspoon white pepper
- 8 cloves garlic grated
- 4 tablespoons rice flour
- 4 cups cooking oil for frying
Instructions
- To marinate the chicken wings: Use bamboo skewers or a fork to poke holes all over the chicken wing flats. This helps the marinade penetrate and speeds up cooking. In a mixing bowl, add the chicken, soy sauce, rice wine, white pepper, and garlic. Mix well and marinate for at least 5 minutes. You can marinate longer for deeper flavor.
- To coat the chicken wings: On a plate, add the rice flour. Dredge each wing flat in the rice flour until fully coated. Rice flour gives a light, crispy texture and is naturally gluten-free.
- To fry the wings: 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 5 minutes, or until cooked through. Remove and drain.
- To double-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. Remove and place on a paper towel-lined plate to drain. Serve hot.
Video
Notes
Poke the wings: Poking small holes in the wing flats helps the marinade soak in faster and helps the wings cook more evenly.
Double-fry for crispiness: The first fry cooks the chicken through, and the second fry makes the outside extra crispy and less greasy.
Use rice flour: Rice flour gives the wings a light, crispy coating. For a gluten-free version, make sure to use gluten-free soy sauce.
Do not overcrowd: Fry in batches if needed so the oil temperature stays steady and the wings crisp properly.
Internal temperature: Chicken wings should reach an internal temperature of 165°F (74°C).
Customize the flavor: Add chili flakes, five-spice powder, or a little grated ginger to the marinade.