New York Style Chinese Takeout Wings: A Crispy, Flavor-Packed Classic
When it comes to New York City's iconic food scene, Chinese takeout wings have earned a special place in many NYC hearts (and stomachs). These crispy, juicy, and flavorful wings are a favorite guilty pleasure, especially after a late night out or when you're just craving something that hits the spot. While wings are a staple in many cuisines, what sets the New York Chinese takeout version apart is the thin, crispy coating and the bold, savory flavor packed into each bite.
The Origin and Popularity of Chinese Takeout Wings
Chinese takeout wings are a reflection of the fusion that defines New York’s culinary culture. While wings are more commonly associated with American bar food, the Chinese takeout style combines the best of both worlds: the crispy frying techniques from Chinese cuisine with the big, bold flavors that cater to the diverse palates of the city.
These wings are a street food favorite, often served in those iconic white takeout boxes along with a handful of hot sauce packets, soy sauce, and duck sauce. The wings are usually fried to perfection, tossed in a light, thin batter, and seasoned with a medley of flavors—often giving you that satisfying crunch without the heavy coating typical of Western fried wings.
What Makes These Wings So Tasty?
New York-style Chinese takeout wings don’t rely on a thick, floury batter. Instead, they have a thin, crispy layer that lets the chicken itself shine through while carrying all the seasoning and flavor. Cornstarch and baking powder play a key role in making the wings extra crispy without the heaviness, while spices like white pepper, garlic powder, and five-spice add a unique, unforgettable flavor.
Another secret to the tastiness of these wings is in the two-step frying process, which ensures a crispy exterior and tender, juicy interior. The wings are fried twice—first at a lower temperature to cook the meat, and then at a higher temperature for that golden, crunchy texture that keeps you coming back for more.
Why These Wings Are Easy to Make at Home
Despite the layers of flavor and that super-crispy texture, New York-style Chinese takeout wings are surprisingly easy to make at home. The key ingredients—such as soy sauce, five-spice, and garlic powder—are pantry staples for many, and the cornstarch and baking powder trick for achieving the perfect crunch doesn’t require any special equipment.
Plus, the double-frying method may sound complicated, but it’s a simple and effective way to elevate your wings to the next level. In just a few steps, you’ll be able to enjoy a homemade version of this classic New York City takeout dish, perfect for sharing with friends or satisfying your own cravings.
With just a little prep and a quick fry, you’ll be hooked on these wings in no time!
Chinese Takeout Wings Recipe
Here's a simple recipe for making these addictive Chinese takeout wings at home, with all the flavor and crunch that will rival your favorite takeout spot.
See below for my 5 top tips on getting these super crispy and tasty the first time around!
1️⃣ Marinate for At Least 2 Hours for Deep Flavor
NYC takeout wings often go into a simple wet marinade — usually soy sauce, egg, white pepper, garlic powder, and cornstarch.
Letting the wings sit for a minimum of 2 hours (or overnight if you can) helps:
The soy + seasonings penetrate the meat
The egg and cornstarch cling better
The flavor tastes more like true NYC takeout shops
A rushed 20-minute marinade won’t give that same nostalgic depth.
2️⃣ Cornstarch + Baking Powder = That Iconic NY Crunch
Your recipe uses this perfectly. The combo creates the thin, crispy shell NYC is known for:
Cornstarch = light, shattery crunch
Baking powder = extra browning and crispiness
3️⃣ Two-Step Fry: 350°F → 375°F (Your Reel Temps)
This is the secret every takeout shop uses:
First fry at 350°F to cook the wings and gently render fat
Second fry at 375°F for 60–90 seconds for the crackly crust
This gives that signature NYC shatter-crisp bite that stays crunchy.
4️⃣ Add 1 Extra Tablespoon of Cornstarch Right Before Frying
Adding a final tablespoon of cornstarch right before the wings hit the oil.
This last dusting:
Re-tightens the wet batter
Helps form that ultra-thin, shattery NYC takeout crust
Mix it in just before the first fry, and the wings crisp up noticeably more than with the initial marinade alone.
5️⃣ Rest the Wings on a Rack for 3–5 Minutes
Don’t pile them into a bowl right away.
Resting on a wire rack for a few minutes:
Prevents steam from softening the crust
Lets the coating “set”
Keeps them crispy even after saucing or sitting out
This is exactly why NYC takeout wings stay crisp on the walk home.
This revised recipe is now available for purchase using the link below!
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