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!