Chinese Takeout Wings at Home!
Craving the bold flavors of your favorite Chinese takeout? These crispy Chinese takeout wings bring all that deliciousness right to your kitchen. Marinated in a savory blend and double-fried to perfection, these wings are then coated in a sticky, sweet duck sauce that’s sure to satisfy. Skip the takeout menu and make these irresistible wings at home—just like that!
Why You’re Going to Love This Recipe
- Flavor Explosion: These wings are marinated in a mix of soy sauce, garlic, sesame oil, and a hint of rice vinegar, creating a deliciously balanced flavor in every bite.
- Perfectly Crispy: The double-frying method ensures that these wings are crispy on the outside while staying juicy on the inside.
- Sticky Sweet Finish: The homemade duck sauce made from apricot preserves adds that signature sticky-sweet glaze, making these wings utterly irresistible.
- Takeout Vibes at Home: Save on delivery and enjoy your favorite takeout flavors from the comfort of your own kitchen.
Ingredients
For the Wing Marinade:
- Whole chicken wings
- Egg
- Cornstarch
- Flour
- Soy sauce
- Rice vinegar
- Salt
- Sesame oil
- White pepper
- Garlic, finely minced or paste
- Sugar
For the Duck Sauce:
- Apricot preserves
- Soy sauce
- Rice vinegar
- Garlic, minced
Instructions
- Marinate the Wings: In a large bowl, combine all the ingredients listed under “Wing Marinade.” Mix until the wings are evenly coated in a light batter. Allow the wings to marinate for at least 30 minutes or up to 24 hours in the fridge for maximum flavor.
- Make the Duck Sauce: In a small pot over low heat, combine the apricot preserves, soy sauce, rice vinegar, and minced garlic. Whisk continuously and bring the mixture to a simmer. Let it cook for 2-3 minutes, then strain the sauce to achieve a smooth texture. Set it aside to cool.
- Fry the Wings: Heat a large pot of vegetable oil to 325°F. Fry the wings in batches for 7-8 minutes, ensuring they are cooked through but still juicy. Remove the wings from the oil and let them rest on a cooling rack for 3-4 minutes.
- Double Fry for Crispiness: Increase the oil temperature to 350°F and fry the wings again for 2-3 minutes until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the wings hot with a side of the duck sauce and your favorite hot sauce for an extra kick.
Storage Suggestions
- Refrigeration: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy.
- Freezing: For longer storage, freeze the wings after the first fry. When ready to eat, thaw in the refrigerator, then finish with the second fry.
These Chinese takeout wings are perfect for any occasion, from game day snacks to a fun dinner at home. With a flavorful marinade, a sticky-sweet glaze, and a crispy exterior, these wings are sure to become a household favorite. Enjoy the taste of your favorite Chinese takeout without leaving home!
Chinese Takeout Wings
Get ready to indulge in the ultimate comfort food with these Chinese takeout wings, perfect for when you’re craving that iconic blend of sweet, savory, and a little spicy. These wings are marinated in a flavorful mix of soy, garlic, and sesame, ensuring every bite is tender and delicious. After a double-fry technique that guarantees a perfectly crispy exterior, the wings are coated in a homemade duck sauce made from apricot preserves, adding that signature sticky-sweet finish you love. Whether you’re enjoying them as a snack or the star of your meal, these wings are the perfect way to bring a taste of your favorite takeout right into your kitchen.
Servings: 4 servings
Ingredients
- Vegetable oil for frying
- Hot sauce optional
Wing Marinade
- 8-10 whole chicken wings
- 1 large egg
- 3 tbsp cornstarch
- 3 tbsp flour
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp salt
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp garlic finely minced or paste
- 1/2 tsp sugar
Duck sauce
- 1 cup apricot preserves
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp garlic minced
Instructions
Wing Marinade
- In a large bowl, add all ingredients listed under “Wing Marinade.”
- Mix until fully combined and the wings are coated in a light batter.
- Allow the wings to marinate for at least 30 minutes or up to 24 hours before frying.
Duck Sauce
- In a pot over low heat, add all the ingredients listed under “Duck Sauce.”
- While whisking, bring to a simmer and allow to cook for 2-3 minutes.
- Once cooked, pass the duck sauce through a strainer to get a smoother texture.
- Set aside to cool.
Assemble
- Heat a large pot of oil to 325F.
- Working in batches, fry the wings for 7-8 minutes.
- Frying at this lower temperature will insure the wings are cooked through and still juicy.
- After 7-8 minutes, remove the wings from the oil and transfer to a cooling rack.
- Let them rest for 3-4 minutes.
- Now, heat the same oil to 350F and fry the wings for an additional 2-3 minutes, until they are golden brown and crispy.
- Serve immediately with a side of the duck sauce and some hot sauce. Enjoy!
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