Ooh, get ready to elevate your wing game! Whether you’re craving crispy comfort food or planning a fun dinner, these 21 Chinese-inspired fried chicken wing recipes are about to become your new favorites. From classic takes to bold twists, there’s something here for every home cook. Let’s dive in and find your perfect match!
Crispy Five-Spice Fried Chicken Wings
Meticulously balancing the bold warmth of Chinese five-spice with the satisfying crunch of perfectly fried chicken, these wings elevate casual snacking into a culinary experience. The aromatic blend of star anise, cloves, and cinnamon infuses the meat with a complex, savory-sweet depth, while a double-coating technique ensures an irresistibly crisp exterior. This recipe transforms simple ingredients into a sophisticated appetizer or main course that’s sure to impress at any gathering.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 pounds chicken wings, split at joints
– 1 cup buttermilk
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 2 teaspoons Chinese five-spice powder
– 1 teaspoon garlic powder
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 4 cups vegetable oil
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 teaspoons sesame seeds
– 2 green onions, thinly sliced
Instructions
1. In a large bowl, combine 2 pounds chicken wings and 1 cup buttermilk, ensuring all pieces are fully coated. Cover and refrigerate for at least 20 minutes to tenderize the meat.
2. In a separate shallow dish, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons Chinese five-spice powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly blended.
3. Remove the chicken wings from the buttermilk, allowing excess liquid to drip off. Dredge each wing thoroughly in the flour mixture, pressing gently to adhere the coating.
4. Place the coated wings on a wire rack set over a baking sheet. Let them rest for 10 minutes to help the coating set, which prevents it from falling off during frying.
5. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Working in batches to avoid overcrowding, carefully add the chicken wings to the hot oil. Fry for 12–14 minutes, turning occasionally with tongs, until the exterior is golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
7. Transfer the fried wings to a clean wire rack set over a baking sheet to drain excess oil, which keeps them crispier than paper towels.
8. In a small saucepan over medium heat, combine 1/4 cup honey, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. Simmer for 2–3 minutes, stirring constantly, until the mixture thickens slightly into a glossy glaze.
9. Brush the warm glaze evenly over the fried chicken wings using a pastry brush for precise coverage.
10. Sprinkle the glazed wings with 2 teaspoons sesame seeds and 2 thinly sliced green onions for a fresh, aromatic finish.
Succulent and fragrant, these wings boast a shatteringly crisp crust that gives way to juicy, five-spice-infused meat. The honey-soy glaze adds a sticky-sweet contrast that clings to every ridge, while sesame seeds and green onions provide a nutty crunch and bright freshness. Serve them piled high on a platter with crisp radish slices and a side of cooling cucumber salad to balance the rich flavors.
Garlic Soy Glazed Chicken Wings
Beneath a glossy, caramel-hued glaze, these garlic soy glazed chicken wings transform humble poultry into an elegant appetizer or main course, marrying the umami depth of soy sauce with the aromatic punch of fresh garlic for a dish that’s both sophisticated and deeply satisfying. Perfect for entertaining or a cozy weeknight, they strike a balance between sweet, savory, and subtly tangy notes that will have guests reaching for more. Each bite offers a crisp exterior giving way to tender, juicy meat, making them an irresistible centerpiece for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds chicken wings, split into drumettes and flats
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 1/4 cup rice vinegar
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon vegetable oil
– 1 teaspoon sesame oil
– 1/2 teaspoon black pepper
– 2 tablespoons cornstarch
– 2 tablespoons water
– 2 tablespoons toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the 2 pounds of chicken wings dry with paper towels to ensure crispiness during baking.
3. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, 4 cloves of minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon vegetable oil, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper until fully combined.
4. Place the dried chicken wings in a large resealable bag or bowl, pour half of the soy sauce mixture over them, and toss to coat evenly, then marinate at room temperature for 10 minutes to allow the flavors to penetrate.
5. Arrange the marinated wings in a single layer on the prepared baking sheet, discarding any excess marinade that touched raw chicken for food safety.
6. Bake the wings at 400°F for 25 minutes, then flip them using tongs and bake for an additional 20 minutes until golden brown and cooked through with an internal temperature of 165°F.
7. While the wings bake, pour the remaining half of the soy sauce mixture into a small saucepan and bring it to a simmer over medium heat, stirring occasionally.
8. In a separate small bowl, create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons water until smooth, then gradually stir it into the simmering sauce to thicken it into a glossy glaze, cooking for 1-2 minutes until it coats the back of a spoon.
9. Remove the baked wings from the oven and immediately toss them in the saucepan with the thickened glaze until evenly coated, using a tip to work quickly while the wings are hot for better adhesion.
10. Transfer the glazed wings to a serving platter and garnish with 2 tablespoons toasted sesame seeds and 2 thinly sliced green onions for a fresh, colorful finish.
11. Marvel at the sticky, lacquered texture that crackles with each bite, revealing succulent meat infused with garlic and ginger. Serve these wings warm alongside a crisp salad or over steamed rice to soak up the extra glaze, making every morsel a delightful experience.
Sweet and Sour Fried Chicken Wings
These sweet and sour fried chicken wings offer a delightful balance of crispy, golden-brown exteriors and tender, juicy meat, all coated in a glossy, tangy-sweet sauce that clings perfectly to each piece. They’re an irresistible crowd-pleaser, ideal for game-day gatherings or a cozy weeknight treat, with a flavor profile that’s both nostalgic and elegantly refined. The combination of frying for crunch and glazing for shine ensures every bite is a harmonious blend of textures and tastes.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds chicken wings, separated into drumettes and flats
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 2 large eggs, beaten
– 4 cups vegetable oil, for frying
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 green onions, thinly sliced
Instructions
1. Pat the chicken wings dry with paper towels to ensure a crispier fry.
2. In a large bowl, combine the all-purpose flour, salt, black pepper, and garlic powder.
3. Dip each chicken wing into the beaten eggs, then dredge in the flour mixture until fully coated.
4. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
5. Fry the chicken wings in batches for 10–12 minutes, until golden brown and cooked through with an internal temperature of 165°F.
6. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
7. In a saucepan over medium heat, whisk together the ketchup, rice vinegar, brown sugar, and soy sauce until smooth.
8. Bring the sauce to a simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened.
9. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the sauce and cook for 1–2 minutes more until glossy and thickened.
10. Toss the fried chicken wings in the sweet and sour sauce until evenly coated.
11. Garnish with thinly sliced green onions before serving.
The wings boast a satisfying crunch that gives way to succulent meat, while the sauce delivers a vibrant sweet-tart punch with subtle umami notes. For a creative twist, serve them over steamed jasmine rice with a side of pickled vegetables to cut through the richness, making each mouthful a delightful contrast of flavors and textures.
Sticky Honey Sesame Chicken Wings
Nestled between sweet and savory, these Sticky Honey Sesame Chicken Wings offer a glossy, finger-licking indulgence perfect for any gathering. Their caramelized glaze, kissed with toasted sesame, transforms simple wings into an elegant yet approachable centerpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds chicken wings, split at joints
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– 2 tablespoons cornstarch
– 2 tablespoons water
– 2 tablespoons toasted sesame seeds
– 2 tablespoons chopped green onions
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crisp skin.
3. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
4. Bake the wings for 35 minutes, flipping them halfway through, until golden brown and cooked through.
5. While the wings bake, combine honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small saucepan over medium heat.
6. Bring the mixture to a simmer, stirring occasionally, and let it cook for 3 minutes to meld the flavors.
7. In a separate small bowl, whisk cornstarch and water until smooth to create a slurry.
8. Stir the slurry into the saucepan and continue cooking for 2 minutes, until the sauce thickens to a glossy consistency.
9. Remove the baked wings from the oven and transfer them to a large mixing bowl.
10. Pour the hot sauce over the wings, tossing gently to coat each piece evenly.
11. Return the sauced wings to the baking sheet and bake for an additional 10 minutes at 400°F, until the glaze is sticky and caramelized.
12. Sprinkle the wings with toasted sesame seeds and chopped green onions immediately after removing them from the oven.
Perfectly sticky with a balance of sweet honey and umami depth, these wings boast a tender interior beneath their crackling glaze. Serve them warm alongside crisp vegetable sticks or over steamed jasmine rice to soak up every last drop of sauce, making for a memorable dish that delights both casual diners and discerning palates alike.
Spicy Sichuan Peppercorn Chicken Wings
Tantalizingly bold and aromatic, these Spicy Sichuan Peppercorn Chicken Wings deliver a captivating dance of heat and numbing sensation, a hallmark of Sichuan cuisine, that will elevate your casual dining to an unforgettable culinary experience. Marrying fiery chili heat with the citrusy, tingling buzz of Sichuan peppercorns, this recipe transforms simple wings into a sophisticated centerpiece, perfect for those who crave depth and complexity in their finger foods.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds chicken wings, split into drumettes and flats
– 1 tablespoon vegetable oil
– 2 tablespoons Sichuan peppercorns
– 4 dried red chilies
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 2 green onions, thinly sliced
Instructions
1. Pat the chicken wings completely dry with paper towels to ensure crisp skin when cooked.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken wings in a single layer, cooking for 10-12 minutes until golden brown and crispy, flipping halfway through.
4. Transfer the cooked wings to a plate lined with paper towels to drain excess oil.
5. In the same skillet, reduce heat to medium and toast the Sichuan peppercorns and dried red chilies for 1-2 minutes until fragrant, stirring constantly to prevent burning.
6. Add the minced garlic and ginger, cooking for 30 seconds until aromatic but not browned.
7. Stir in the soy sauce, rice vinegar, sugar, and salt, bringing the mixture to a simmer for 1 minute to meld flavors.
8. Return the chicken wings to the skillet, tossing thoroughly to coat evenly with the sauce for 2-3 minutes until well-glazed.
9. Remove from heat and garnish with sliced green onions before serving.
Achieving a perfect balance, these wings boast a crackling exterior that gives way to juicy, tender meat, infused with layers of pungent garlic, sharp ginger, and the signature ma-la tingle. Serve them immediately over steamed jasmine rice to soak up the vibrant sauce, or pair with crisp cucumber slices for a refreshing contrast to the bold spices.
Classic Cantonese Fried Chicken Wings
Fragrant and golden, these Classic Cantonese Fried Chicken Wings offer a sublime balance of crispiness and savory depth, a testament to the refined simplicity of Cantonese culinary tradition. Marinated in a harmonious blend of soy sauce, garlic, and ginger, then fried to a perfect crunch, they are an irresistible centerpiece for any gathering or a comforting weeknight indulgence. Their elegant appeal lies in the meticulous technique that transforms humble wings into a dish of remarkable texture and flavor.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 pounds chicken wings, separated into drumettes and flats
– 1/4 cup soy sauce
– 2 tablespoons Shaoxing wine
– 1 tablespoon minced garlic
– 1 tablespoon minced ginger
– 1 teaspoon white sugar
– 1/2 teaspoon ground white pepper
– 1 cup cornstarch
– 4 cups vegetable oil
– 1/2 teaspoon salt
Instructions
1. In a large bowl, combine 1/4 cup soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 teaspoon white sugar, and 1/2 teaspoon ground white pepper to create the marinade.
2. Add 2 pounds chicken wings to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 20 minutes to allow the flavors to penetrate deeply.
3. Place 1 cup cornstarch in a shallow dish, then dredge each marinated wing thoroughly in the cornstarch, shaking off any excess to achieve a light, even coating that will crisp beautifully when fried.
4. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately for consistent results.
5. Carefully add the coated wings in batches, frying for 8-10 minutes until they turn a deep golden brown and float to the surface, indicating they are cooked through and crispy.
6. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil, which helps maintain their crunch better than paper towels.
7. Immediately sprinkle the hot wings with 1/2 teaspoon salt while they are still warm to enhance their savory profile.
Oozing with juicy tenderness beneath a shatteringly crisp exterior, these wings boast a rich umami flavor from the marinade, with subtle hints of garlic and ginger. Serve them piping hot alongside steamed jasmine rice and a tangy dipping sauce, or elevate them as an appetizer with a sprinkle of toasted sesame seeds and sliced scallions for a visually stunning presentation.
Ginger Scallion Fried Chicken Wings
Yieldingly aromatic and irresistibly crisp, these Ginger Scallion Fried Chicken Wings offer a sophisticated twist on a beloved classic, marrying the warm, spicy notes of fresh ginger with the sharp, verdant bite of scallions for a dish that is both comforting and elegantly complex. Perfect for an elevated weeknight dinner or a stylish gathering, they promise a delightful crunch and layers of flavor that will captivate any palate.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds chicken wings, separated into drumettes and flats
– 1 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup cornstarch
– 2 large eggs
– 1/4 cup milk
– 1 cup vegetable oil
– 3 tablespoons fresh ginger, minced
– 4 scallions, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
Instructions
1. Pat the chicken wings dry with paper towels to ensure a crispier fry.
2. In a shallow bowl, whisk together the all-purpose flour, kosher salt, black pepper, and cornstarch.
3. In another shallow bowl, beat the eggs with the milk until fully combined.
4. Dredge each chicken wing first in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally coat it again in the flour mixture for a double-breaded effect.
5. Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
6. Carefully place the coated chicken wings in the hot oil in a single layer, frying in batches to avoid overcrowding, which helps maintain the oil temperature.
7. Fry the wings for 10-12 minutes, turning occasionally with tongs, until they are golden brown and reach an internal temperature of 165°F.
8. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil and stay crisp.
9. In a small saucepan over medium heat, combine the minced ginger, sliced scallions, soy sauce, honey, and sesame oil, stirring constantly for 2-3 minutes until the sauce is slightly thickened and aromatic.
10. Toss the fried chicken wings in the ginger-scallion sauce until evenly coated, serving immediately for the best texture.
These wings boast a shatteringly crisp exterior that gives way to tender, juicy meat, with the ginger-scallion sauce imparting a vibrant, umami-rich glaze that lingers pleasantly on the palate. For a creative presentation, garnish with additional sliced scallions and serve alongside steamed jasmine rice or a crisp cucumber salad to balance the richness.
Tangy Orange Sauce Fried Chicken Wings
Perfectly balancing sweet and savory, these Tangy Orange Sauce Fried Chicken Wings offer a vibrant twist on a classic favorite, with a glossy citrus glaze that clings to each crispy wing. Picture tender, juicy meat encased in a golden-brown crust, all elevated by a bright, tangy-sweet orange sauce that’s both refreshing and deeply satisfying—ideal for gatherings or a cozy night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds chicken wings, split into drumettes and flats
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 2 large eggs
– 1 cup orange juice
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated orange zest
– 1/2 teaspoon cornstarch
– 4 cups vegetable oil
Instructions
1. Pat the chicken wings dry with paper towels to ensure a crispier fry.
2. In a large bowl, combine 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
3. In a separate bowl, whisk 2 large eggs until smooth.
4. Dredge each chicken wing in the flour mixture, then dip into the beaten eggs, and coat again in the flour mixture, shaking off any excess.
5. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
6. Fry the wings in batches for 10–12 minutes until golden brown and internal temperature reaches 165°F, avoiding overcrowding to maintain oil temperature.
7. Transfer fried wings to a wire rack set over a baking sheet to drain excess oil and stay crispy.
8. In a saucepan over medium heat, combine 1 cup orange juice, 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon grated orange zest.
9. Bring the mixture to a simmer, stirring occasionally, for 5 minutes until slightly reduced.
10. In a small bowl, mix 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry, then whisk into the saucepan to thicken the sauce for 1–2 minutes.
11. Toss the fried wings in the orange sauce until evenly coated, working quickly to preserve their crispiness.
12. Serve immediately while warm.
Unbelievably crisp and juicy, these wings boast a sticky, glossy orange glaze that delivers a burst of citrus with every bite. The sauce’s tangy sweetness perfectly complements the savory fried crust, making them irresistible for dipping or pairing with a side of steamed rice to soak up any extra glaze.
Chinese BBQ Fried Chicken Wings
A symphony of sweet, savory, and smoky notes, these Chinese BBQ Fried Chicken Wings elevate a classic finger food into a gourmet experience, where a crispy, golden exterior gives way to succulent, flavor-infused meat. Marrying the deep, caramelized richness of Chinese barbecue sauce with the irresistible crunch of perfectly fried chicken, this recipe promises a crowd-pleasing dish that’s both sophisticated and utterly craveable. It’s a testament to how global flavors can transform the familiar into something extraordinary, ideal for everything from game-day gatherings to elegant appetizer spreads.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs chicken wings, split into drumettes and flats
– 1 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1 cup buttermilk
– 4 cups vegetable oil, for frying
– 1/2 cup Chinese barbecue sauce (char siu sauce)
– 1 tbsp honey
– 1 tsp rice vinegar
– 2 green onions, thinly sliced
– 1 tsp sesame seeds
Instructions
1. Pat the chicken wings dry with paper towels to ensure maximum crispiness during frying.
2. In a large bowl, whisk together the all-purpose flour, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
3. Pour the buttermilk into a separate shallow dish.
4. Dip each chicken wing into the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
5. Place the coated wings on a wire rack set over a baking sheet and let them rest for 15 minutes to help the coating set, which prevents it from falling off during frying.
6. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
7. Carefully add the wings in batches, frying for 10–12 minutes until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
8. Transfer the fried wings to a clean wire rack to drain excess oil, avoiding paper towels which can make them soggy.
9. In a small saucepan over medium heat, combine the Chinese barbecue sauce, honey, and rice vinegar, stirring for 3–4 minutes until warmed and slightly thickened.
10. Toss the fried wings in the sauce until evenly coated, then transfer them to a serving platter.
11. Garnish with thinly sliced green onions and sesame seeds for a fresh, aromatic finish.
Lusciously sticky and packed with umami depth, these wings boast a crackling exterior that yields to tender, juicy meat beneath. The glossy sauce clings beautifully, offering a perfect balance of sweet and savory with a subtle tang, while the garnishes add a pop of color and texture. For a creative twist, serve them alongside steamed jasmine rice and pickled vegetables to cut through the richness, making each bite a harmonious blend of crunch and flavor.
Lemon Pepper Fried Chicken Wings
Beyond the ordinary bar snack, these lemon pepper fried chicken wings elevate casual dining with a crisp, golden exterior and a bright, zesty seasoning that dances on the palate. They are the perfect centerpiece for game-day gatherings or an elegant appetizer for dinner parties, offering a sophisticated twist on a beloved classic.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 pounds chicken wings, split at joints, tips removed
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup buttermilk
– 2 tablespoons lemon pepper seasoning
– 4 cups vegetable oil
– 1 lemon, cut into wedges
Instructions
1. Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Pour 1 cup buttermilk into a separate shallow dish.
4. Dredge each wing first in the flour mixture, then dip it into the buttermilk, allowing excess to drip off.
5. Coat the wing again in the flour mixture, pressing gently to adhere a thick, even layer.
6. Place the coated wings on a wire rack set over a baking sheet and let rest for 10 minutes to help the coating set.
7. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 375°F, using a deep-fry thermometer for accuracy.
8. Carefully add wings in batches, avoiding overcrowding, and fry for 10-12 minutes until deeply golden brown and internal temperature reaches 165°F.
9. Transfer fried wings to a clean wire rack or paper towel-lined plate to drain excess oil.
10. While still hot, sprinkle wings generously with 2 tablespoons lemon pepper seasoning, tossing gently to coat evenly.
11. Serve immediately with 1 lemon, cut into wedges, for squeezing over the top.
Remarkably crisp and shatteringly crunchy, each bite yields to tender, juicy meat infused with the vibrant tang of lemon and the warm, peppery kick of the seasoning. For a creative presentation, arrange the wings on a platter with fresh herb sprigs and serve alongside a cool, herbed yogurt dip to balance the bold flavors.
Hoisin Glazed Fried Chicken Wings
Fusing the irresistible crunch of fried chicken with the sweet-savory allure of Asian-inspired glaze, these Hoisin Glazed Fried Chicken Wings offer a sophisticated twist on a classic comfort food. The wings are first fried to a perfect golden crispness, then tossed in a glossy, aromatic hoisin-based sauce that clings beautifully to every nook and cranny, creating a dish that is as visually stunning as it is delicious. This recipe elevates game-day fare into an elegant appetizer or main course worthy of any gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs chicken wings, split at joints, tips removed
– 1 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 2 cups vegetable oil, for frying
– 1/2 cup hoisin sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 1 tbsp sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish
Instructions
1. Pat the chicken wings completely dry with paper towels to ensure maximum crispiness when fried.
2. In a large bowl, whisk together the all-purpose flour, kosher salt, black pepper, garlic powder, and onion powder.
3. Dredge each chicken wing in the flour mixture, shaking off any excess, and place them on a wire rack set over a baking sheet.
4. Let the coated wings rest at room temperature for 10 minutes to allow the coating to adhere better during frying.
5. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Carefully add the wings in batches, frying for 10-12 minutes until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
7. Transfer the fried wings to a clean wire rack set over a baking sheet to drain excess oil and stay crisp.
8. In a small saucepan over medium heat, combine the hoisin sauce, honey, rice vinegar, sesame oil, grated fresh ginger, and minced garlic clove.
9. Bring the sauce to a simmer, stirring constantly, and cook for 2-3 minutes until slightly thickened and fragrant.
10. Place the fried wings in a large bowl and pour the warm hoisin glaze over them, tossing gently until evenly coated.
11. Transfer the glazed wings to a serving platter and immediately garnish with sesame seeds and thinly sliced green onions.
Perfectly balancing textures and flavors, these wings feature a shatteringly crisp exterior that gives way to juicy, tender meat beneath the sticky-sweet glaze. The hoisin sauce imparts a deep, umami-rich sweetness complemented by subtle hints of ginger and garlic, making each bite complex and satisfying. For a creative presentation, serve them atop a bed of shredded cabbage with lime wedges on the side to cut through the richness, turning this dish into a centerpiece that delights both the palate and the eye.
Teriyaki Style Fried Chicken Wings
Uniting the irresistible crunch of American fried chicken with the sweet-savory allure of Japanese teriyaki, these wings offer a culinary fusion that is both sophisticated and deeply satisfying. The technique involves a double-fry for maximum crispness, followed by a glossy glaze that clings perfectly to every nook and cranny, promising a textural experience that is nothing short of sublime.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs chicken wings, split at joints, tips removed
– 1 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 cup cornstarch
– 2 large eggs
– 1/4 cup water
– 4 cups vegetable oil, for frying
– 1/2 cup soy sauce
– 1/4 cup mirin
– 1/4 cup brown sugar
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 1 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
1. Pat the 2 lbs chicken wings completely dry with paper towels to ensure crisp frying.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. In a separate shallow dish, whisk 2 large eggs with 1/4 cup water until fully combined.
4. Place 1/2 cup cornstarch in a third shallow dish.
5. Dredge each dried chicken wing first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally coat thoroughly in the cornstarch, pressing gently to adhere.
6. Place coated wings on a wire rack set over a baking sheet and let rest for 10 minutes to help the coating set.
7. While wings rest, prepare the teriyaki glaze: In a small saucepan over medium heat, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, and 1 minced garlic clove.
8. Bring the mixture to a simmer, stirring occasionally, and cook for 3 minutes until sugar dissolves.
9. Whisk in the 1 tbsp cornstarch slurry (mixed with 2 tbsp cold water) and continue simmering for 2-3 minutes, stirring constantly, until the glaze thickens to a syrup-like consistency that coats the back of a spoon; remove from heat and set aside.
10. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 325°F, using a deep-fry thermometer for accuracy.
11. Carefully add half the wings to the hot oil and fry for 8 minutes, adjusting heat to maintain 325°F; this initial fry cooks the chicken through without over-browning.
12. Using a slotted spoon or spider, transfer the par-fried wings to the wire rack to drain.
13. Repeat Step 11 with the remaining wings.
14. Increase the oil temperature to 375°F.
15. Return all wings to the hot oil in batches and fry for 3-4 minutes until deeply golden brown and extremely crispy.
16. Transfer the double-fried wings back to the wire rack to drain excess oil briefly.
17. Immediately toss the hot wings in the prepared teriyaki glaze in a large bowl until evenly coated, working quickly so the heat helps the glaze adhere.
18. Transfer glazed wings to a serving platter.
Heavenly in their contrast, these wings boast a shatteringly crisp exterior that gives way to juicy, tender meat beneath the sticky-sweet glaze. For a striking presentation, garnish with toasted sesame seeds and thinly sliced scallions, or serve alongside a cooling cucumber salad to balance the rich, umami-forward flavors.
Conclusion
Ultimately, this collection offers a world of flavor right in your kitchen! Whether you crave classic takeout or something new, these 21 recipes are your ticket to crispy, juicy perfection. We’d love to hear which wings you try—leave a comment with your favorite! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy frying!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
