Ingredients
Method
- Pat the chicken wings dry with paper towels and place them in a large bowl.
- Add soy sauce, garlic powder, onion powder, sugar, salt, and white pepper. Toss well to coat the wings evenly. Let sit for 10–30 minutes (optional but recommended).
- Sprinkle cornstarch over the wings and toss until each piece is lightly coated. Shake off any excess.
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry the wings in batches, being careful not to overcrowd the pot. Cook for 8–10 minutes, turning occasionally, until golden brown and crispy.
- Transfer the wings to a wire rack or paper towel–lined plate to drain excess oil.
- For extra crispy wings, let them rest 5 minutes, then fry again for 2–3 minutes.
- To make the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, chili oil, and green onions in a small bowl.
- Serve the wings hot, plain or with dipping sauce on the side.
Notes
• Use white pepper for a more authentic Chinese restaurant flavor.
• Do not skip patting the wings dry – moisture prevents crispiness.
• For air fryer: cook at 400°F (200°C) for 20–24 minutes, flipping halfway.
• For oven: bake at 425°F (220°C) for 40–45 minutes, flipping halfway and spraying with oil.
• Double frying gives an extra crispy texture similar to restaurant wings.
• Toss in honey garlic, chili oil, or sweet soy glaze for different flavor variations.
• Do not skip patting the wings dry – moisture prevents crispiness.
• For air fryer: cook at 400°F (200°C) for 20–24 minutes, flipping halfway.
• For oven: bake at 425°F (220°C) for 40–45 minutes, flipping halfway and spraying with oil.
• Double frying gives an extra crispy texture similar to restaurant wings.
• Toss in honey garlic, chili oil, or sweet soy glaze for different flavor variations.
🔹 Times & Servings
- Prep Time: 10 minutes
- Rest/Marinate Time: 10–30 minutes
- Cook Time: 20 minutes
- Total Time: 30–40 minutes
- Servings: 4