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Chinese Soy-Garlic Fried Chicken Wings — Crispy Party Food
These Chinese-style fried chicken wings have an irresistible crispy coating that stays crunchy even after being tossed in a sticky soy-garlic glaze. The secret is a dual coating of cornstarch and rice flour, which creates a shatteringly crisp exterior that doesn't get soggy. The glaze is a perfect balance of salty soy, sweet honey, pungent garlic, and a hint of five-spice warmth.
Fried chicken wings are a staple of Chinese street food and night market culture. Every region has its own variation, from Sichuan chili wings to Cantonese salt-and-pepper style.
Ingredients
- • 1kg chicken wings, split into flats and drumettes
- • 1 tsp five spice powder
- • 1 tbsp soy sauce
- • ½ cup cornstarch
- • ¼ cup rice flour
- • Oil for deep frying
- • Glaze: 3 tbsp soy sauce, 2 tbsp honey, 4 cloves garlic (minced), 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp chili flakes
Instructions
- 1
Season wings with five spice powder, soy sauce, and salt. Let sit for 15 minutes.
- 2
Mix cornstarch and rice flour in a bowl. Toss wings in the mixture until evenly coated.
- 3
Heat oil to 170°C (340°F). Fry wings in batches for 8 minutes until light golden. Remove and drain.
- 4
Increase oil temperature to 190°C (375°F). Fry wings again for 3-4 minutes until deeply golden and crispy.
- 5
While wings fry the second time, make the glaze: combine all glaze ingredients in a small saucepan and simmer for 2 minutes.
- 6
Toss the hot wings in the glaze until evenly coated. Serve immediately garnished with sesame seeds and sliced spring onions.
Pro Tips
- 💡Double frying is the key to extra crispy wings — the first fry cooks them through, the second fry crisps the exterior.
- 💡Pat wings very dry before coating — moisture under the coating creates steam and prevents crispiness.
- 💡The glaze should be warm, not hot, when you toss the wings — too hot and it slides off.
- •Double frying is the key to extra crispy wings — the first fry cooks them through, the second fry crisps the exterior.
- •Pat wings very dry before coating — moisture under the coating creates steam and prevents crispiness.
- •The glaze should be warm, not hot, when you toss the wings — too hot and it slides off.
Frequently Asked Questions
Can I bake these instead of frying?
Yes — bake at 220°C for 25-30 minutes, flipping halfway. They won't be quite as crispy but still delicious. Use a wire rack over a baking sheet.
Can I air fry them?
Yes — air fry at 200°C for 20 minutes, shaking the basket halfway through. Spray with a little oil first.
How do I keep them crispy?
Serve immediately after glazing. If making ahead, keep wings and glaze separate until serving time.
Serving Suggestions
Serve as party food or appetisers with extra chili oil on the side. Perfect with cold beer or as part of a Chinese feast.
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