Crispy Chicken Wings are one of my most requested recipes, and I’m so happy to share them with you today. These beauties come out of the oven golden and crunchy, with a glaze that’ll have everyone coming back for more.
The secret to getting them truly crispy is separating the wings at the joints and patting them dry before roasting—this helps that skin get wonderfully crunchy. The soy-based glaze with a touch of sugar creates the most delicious caramelized coating that keeps everyone asking for the recipe.
I love serving these at family gatherings because they’re always the first thing to disappear from the table. My grandchildren still talk about the time we made these together, and now they ask me to make them every single visit.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Crispy Chicken Wings
Ingredients
- 2 pound Chicken Wings
- 2 teaspoon Olive Oil
- 2 teaspoon Soy Sauce Made From Soy
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Wei-Chuan
- 0.25 cup Water
- 0.5 cup All-Purpose Flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking Soda
Instructions
- Separate chicken wings at joints; discard tips.
- Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
- Cover and refrigerate 1 hour.
- Add water to chicken.
- Stir flour, cornstarch and baking soda into chicken.
- Heat oil (1 l/2 inches) in Dutch oven or wok to 350F (180C).
- Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
- Increase oil temperature to 375F (190C).
- Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
- Repeat with remaining chicken.
- Serve with sweet-and-sour sauce or hot mustard if desired.
- 24 chicken wing pieces.
