Chinese Fried Chicken Wings Recipe Video

This simple and easy to make Chinese chicken wing recipe is just what you need to make a difference on your table. Cook this delicious dish for your family and friends and make them feel truly special.


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group,

Recipe Story

You can find these wings at your chinese restaurant or fast food take out. They sell these about $2 for 4 piece. I reither make my own then go out and paid that much.


 Chicken wings1 Pound, cut into pieces)
 Chicken stock1 Cup (16 tbs)
 Sugar1 Tablespoon
 Vinegar1 Tablespoon
 Hoi-sin sauce2 Tablespoon
 Sesame oil1 Tablespoon
 Cornstarch1 Teaspoon
 Soy sauce1 Tablespoon
 Cooking oil3 Cup (48 tbs)

Nutrition Facts

Serving size

Calories 1914 Calories from Fat 1756

% Daily Value*

Total Fat 199 g305.4%

Saturated Fat 28.8 g143.9%

Trans Fat 0.1 g

Cholesterol 66.7 mg

Sodium 510.3 mg21.3%

Total Carbohydrates 11 g3.5%

Dietary Fiber 0.25 g1%

Sugars 6.8 g

Protein 27 g53.8%

Vitamin A 1.4% Vitamin C 2.5%

Calcium 2% Iron 7.1%

*Based on a 2000 Calorie diet


Take a wok and add the oil. Set the heat on med-high. Deep fry chicken wings at 375-400 degrees. Take out and drain excess oil. Keep aside.
For the Sauce: Take a bowl. Mix together chicken stock, sugar, vinegar, hoisin sauce, sesame oil, cornstarch and soy sauce. Mix till sugar dissolves and keep aside.
Take another wok and add the sauce in it. Stir till bubbles appear and it starts boiling. Add the deep fried chicken wings. Stir and mix well till the chicken gets well-coated with the sauce. Serve and enjoy.

Editors Review

Chinese fried chicken wings is an excellent variation of the most popular snack ever. The flavors are wonderfully blended in a sauce in which the fried chicken wings are thoroughly coated. Try out this amazing recipe with a fabulous taste!


foodwithme profile page

foodwithme says :

Delicious chicken wings ...surely an anytime eat.
Posted on: 16 September 2008 - 1:06am