Why should you try my dad's recipe?
Because my dad's made this dish thousands of times (literally!) over his 50+ year career as a Chinese chef. And now, you get to learn all of his tips and techniques.
I know you'll love it as much as our community does - this recipe video has over 316K views and 4.8K likes on YouTube!
Love from our community
@dxseven4159
Love your Dad's food. I worked in a Cantonese restaurant starting at age 13 busting suds and busboy. His food really reminds me of our staff meals - so delicious. Love his voice. He speaks the same dialect as the guys I worked with in the kitchen. They were all so good to me, taught me so much about food. great memories.
@SickRedApple
I don't know if it's because of cantonese cooking culture in general or just the way your dad is, but the thing I love most about this channel is how your dad is willing to discuss all the different substitutions you can make to cater to different dietary restrictions, personal preferences or budget considerations. I've seen so many cooking channels gatekeep their recipes saying things like 'if you don't do this exactly this specific way, you might as well not make this recipe at all', and I just love how your dad is helping us finding the way to tune each recipe to our own needs. Big love to you all
@emcee7670
Love this vid. Don't know Cantonese-- do know Mandarin. I thought your father was very engaging. The double frying thing is new to me-- not a lot of Beijing cooking uses that I think. In our family, we say we are Beijingers-- we've spent more than seven years there of the last 32, and speak with a pretty notable Beijing accent. Anyway, this looks great and I plan to set up and try it out tomorrow, to take wings to my friend's house to watch the football game in the evening. Thanks for the video, and if possible, my best to your father. And to you all, xin nian kuai le.
Watch on YouTube
Meet your chef, Daddy Lau
50+ Years of Experience
My dad's been cooking Chinese food for over 50+ years, as a chef, restaurant owner, and loving father.
Meet our family
2x James Beard Awards
We won TWO James Beard Awards for our endeavors in teaching and preserving Cantonese cuisine.
Read more
Over 2.5M+ Followers
My dad is the internet's favorite Chinese chef, teaching millions of people how to cook every month.
Watch our videos
Fried Chicken Wings (炸雞翼)
There are endless recipes for fried chicken wings and each one comes with its own advice on how to get them crispy and juicy. To me, none quite match the taste and texture of my dad's version, a recipe that he's been perfecting for decades. His fried chicken has a perfect balance of light and airy exterior to juicy meat that I loved as a kid (and still can't get enough of!).
Today, he's finally sharing his coveted fried chicken wings recipe, including all the tips and tricks he's picked up as a longtime restaurant chef. Follow his steps on how to make fried chicken wings and you're guaranteed an irresistibly crunchy batch for parties, Super Bowl viewings and any other occassions calling for a crowd-pleasing appetizer.
An expert chef's tip for the crispiest fried chicken wings
A bit of prep work is needed to get chicken wings ready for frying. For his deep fried chicken wings, my dad first cuts apart the wings, drums and wing tips. This creates similar-sized pieces so they fry more evenly. He also marinades them for flavor before coating the wings in a batter made from cornstarch, flour and baking powder.
The final step is crucial: He fries the wings not once, but twice. The first fry helps the wings cook through and the second—done at a higher temperature—gives them that super crunchy crust everyone craves.
My dad uses this double fry technique in many of our favorite recipes, including General Tso's Chicken, Salt and Pepper Squid and Salt and Pepper Pork Chops.
Ingredients
Prep
25 minutes
Total
40 minutes
Share
Use our magic wand to update this recipe!
Main Ingredients
- 20 oz chicken wing
- 12 oz corn oil
Marinade Ingredients
- 2 teaspoons garlic salt (plus more for dusting)
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 2 teaspoon light soy sauce
- 1 teaspoon cooking wine
- 0.50 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
Batter Ingredients
- 3 tablespoon flour
- 2 tablespoon cornstarch
- 0.50 teaspoon baking powder
- 4.5 tablespoon water
- 1 teaspoon oil
Want a deeper dive into how to craft traditional, authentic Cantonese flavors?
Understanding Flavor
Learn how to recreate the Cantonese flavors you love by demystifying and mastering a handful of core, traditional ingredients
On flour and cornstarch
According to my dad, a combination of flour and cornstarch is common in frying batters and coatings when it comes to Cantonese cooking. They're usually used together because cornstarch prevents gluten from forming, so the flour coating gets airy and crispy during the frying process. Adding baking powder raises the pH levels of the skin, which then allows it to brown more evenly.
Instructions
Prep
25 minutes
Total
40 minutes
Share
Use our magic wand to update
this recipe!
Help Shape Our Cookbook!
We're writing a cookbook! It won't be available until 2027, but sign up now to get weekly tips and videos from our cookbook development.
Step 1: Prep chicken
Get the chicken wings (20 oz) ready for frying by separating the drum from the wing. Hold the wing with the underside facing up, then with a twisting motion, bend the joint open to push the bone out.
Do the same in the joint between the wing and the wing tip. Remove the smaller bone by grabbing and twisting it out.
Now that the joints have been loosened, use a knife to chop the wing into three separate pieces: the drum, wing and wing tip. Repeat with all of the wings.
(Chef's Tip: My dad doesn't fry the wing tips, but don't let them go to waste. You can save them for stock!)
Step 2: Prep marinade
In a mixing bowl, combine the garlic salt (2 teaspoons), sugar (1 teaspoon), oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), cooking wine (1 teaspoon), white pepper (0.50 teaspoon) and chicken bouillon powder (1 teaspoon). Stir to thoroughly mix.
Add the chicken and mix with your hands until the pieces are coated in the marinade. Cover, place the bowl in the fridge and allow the meat to marinate from 15 minutes to 1 hour, or ideally overnight.
Step 3: Prep batter
In a separate bowl, combine the flour (3 tablespoon), cornstarch (2 tablespoon), baking powder (0.50 teaspoon) and water (4.5 tablespoon) and mix until there are no clumps. Add the oil (1 teaspoon) and stir again to mix.
Step 4: Fry wings
Heat up a wok or other frying vessel. Add the corn oil (12 oz) (you can also use another oil as long as it has a high smoke point) and once it hits 350°F, you're ready to fry.
Pour the batter over the chicken and mix to coat the wings. Lower the heat to medium and carefully place the wings into the oil.
(Chef's Tip: Get the chicken as close to the oil as safely possible before placing it into the oil. This way, there's minimal splashing. If you drop it from high above, that'll cause the oil to splatter.)
Using chopsticks or another utensil, move the chicken around the wok to prevent sticking. After about 5 to 7 minutes, remove the chicken and strain out any excess oil using a spider strainer. They should be a light golden-brown color. Repeat in batches until you’ve completed frying all of the wings, making sure to bring the oil back to 350°F.
Next, increase the heat the oil to about 400°F for the second fry. Fry the wings in batches for about 30 seconds to 1 minute. Remove the chicken and you’ll see they’ve become a darker golden-brown color.
Sprinkle on more garlic salt and plate the wings for serving.
Master Cantonese cooking from the ground up
Develop the intuition and foundation to cook Cantonese food with exclusive classes from a master chef.
Explore all masterclassesFrequently Asked Questions
Enjoy!
We have many, many happy memories of enjoying this dish growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
More Recipes
泡麵版炒麵
Chow Mein, with Instant Noodles
萬用炒醬
Universal Stir Fry Sauce
牛肉炒飯
Beef Fried Rice
雞湯
Easy Chicken Broth
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.