New York Style Chinese Takeout Wings: A Crispy, Flavor-Packed Classic - RECIPE

When it comes to New York City's iconic food scene, Chinese takeout wings have earned a special place in many NYC hearts (and stomachs). These crispy, juicy, and flavorful wings are a favorite guilty pleasure, especially after a late night out or when you're just craving something that hits the spot. While wings are a staple in many cuisines, what sets the New York Chinese takeout version apart is the thin, crispy coating and the bold, savory flavor packed into each bite.

The Origin and Popularity of Chinese Takeout Wings

Chinese takeout wings are a reflection of the fusion that defines New York’s culinary culture. While wings are more commonly associated with American bar food, the Chinese takeout style combines the best of both worlds: the crispy frying techniques from Chinese cuisine with the big, bold flavors that cater to the diverse palates of the city.

These wings are a street food favorite, often served in those iconic white takeout boxes along with a handful of hot sauce packets, soy sauce, and duck sauce. The wings are usually fried to perfection, tossed in a light, thin batter, and seasoned with a medley of flavors—often giving you that satisfying crunch without the heavy coating typical of Western fried wings.

What Makes These Wings So Tasty?

New York-style Chinese takeout wings don’t rely on a thick, floury batter. Instead, they have a thin, crispy layer that lets the chicken itself shine through while carrying all the seasoning and flavor. Cornstarch and baking powder play a key role in making the wings extra crispy without the heaviness, while spices like white pepper, garlic powder, and five-spice add a unique, unforgettable flavor.

Another secret to the tastiness of these wings is in the two-step frying process, which ensures a crispy exterior and tender, juicy interior. The wings are fried twice—first at a lower temperature to cook the meat, and then at a higher temperature for that golden, crunchy texture that keeps you coming back for more.

Why These Wings Are Easy to Make at Home

Despite the layers of flavor and that super-crispy texture, New York-style Chinese takeout wings are surprisingly easy to make at home. The key ingredients—such as soy sauce, five-spice, and garlic powder—are pantry staples for many, and the cornstarch and baking powder trick for achieving the perfect crunch doesn’t require any special equipment.

Plus, the double-frying method may sound complicated, but it’s a simple and effective way to elevate your wings to the next level. In just a few steps, you’ll be able to enjoy a homemade version of this classic New York City takeout dish, perfect for sharing with friends or satisfying your own cravings.

With just a little prep and a quick fry, you’ll be hooked on these wings in no time!

Chinese Takeout Wings Recipe

Here's a simple recipe for making these addictive Chinese takeout wings at home, with all the flavor and crunch that will rival your favorite takeout spot.

Ingredients:

• 1.5 lbs chicken wings, separated into drumettes and flats

• 1/4 tsp ground or freshly grated white pepper

• 1/2 tsp chicken bouillon powder

• 1/2 tsp sugar

• 1/2 tsp garlic powder

• 1/2 tsp five-spice powder

• Pinch of MSG (optional)

• 1 tbsp Golden Mountain soy sauce

• 1/2 tbs sesame oil

• 2 tsp rice wine vinegar (or Chinese Shaoxing cooking wine)

• 1/2 tbsp oyster sauce

• 1 tsp fish sauce

• *Drizzle of sriracha (optional, I add this for the more golden color and a tiny extra kick)

• 1 egg

• 3 tbsp cornstarch, divided

• 1/2 tsp baking powder

• Oil for frying

Instructions:

1. Season the Wings
   Start by seasoning the chicken wings with white pepper, chicken bouillon powder, sugar, garlic powder, five-spice powder, and a pinch of MSG. This spice blend creates a deep, savory flavor that makes each bite irresistible.

2. Marinate
   Add soy sauce, sesame oil, rice wine vinegar, oyster sauce, fish sauce, and a drizzle of sriracha to the seasoned wings. Crack in an egg and add 1 1/2 tablespoon of cornstarch and baking powder. Mix everything thoroughly to ensure the wings are evenly coated, and let them marinate for at least 2 hours in fridge, or overnight for the best flavor.

3. Prep for Frying
   After marinating, remove the wings from the excess marinade and toss them in another tablespoon of cornstarch. This extra layer of cornstarch will help create the signature crispy coating without making the wings too heavy.

4. First Fry
   Heat oil in a deep pot or wok to 350°F (175°C). Fry the wings in batches for 6-10 minutes, until they are golden but not yet fully crispy. Remove them from the oil and let them rest for a few minutes.

5. Second Fry
   Increase the oil temperature to 375°F (190°C). Fry the wings again for another 2-3 minutes until they are golden brown and extra crispy. This double-frying method ensures a crunchy exterior and a juicy interior.

6. Serve
   Serve the wings hot with some soy sauce, duck sauce, or your favorite takeout-style hot sauce on the side. Enjoy the perfect balance of crispy, juicy, and flavor-packed wings.

Fun Facts:

• Chinese takeout wings are often served with packets of duck sauce, a sweet and tangy condiment that complements the savory wings.

• The use of five-spice powder is a nod to traditional Chinese flavors, adding a mix of sweet, savory, and slightly spicy notes.

• The two-step frying process is similar to the method used for Peking duck, ensuring that the meat stays tender while the skin gets crispy.