Chinese Takeout-Inspired Jerk Fried Chicken Wings
Spice up your wings with a Jerk twist on classic Chinese takeout! These crispy, flavorful wings combine the bold heat of Jamaican Jerk seasoning with the sweet-savory glaze of your favorite Chinese-style sauce. Perfect for game day, parties, or anytime you crave a unique fusion of flavors!
Ingredients
- 10-12 whole chicken wings
- 1 egg
- 3 tbsp cornstarch
- 2 tbsp all purpose flour
- 1 tbsp jerk marinade store bought or homemade
- oil for frying vegetable or canola
Dry Seasoning:
- 1 tsp Cajun Seasoning
- 1 tsp chicken boullion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the dry seasoning mix: In a small bowl combine garlic powder, onion powder, curry powder, salt, pepper, chicken bouillon and Cajun seasoning. Taste and adjust to your liking.
- Prepare the chicken: Pat the whole chicken wings dry with paper towels to remove and excess moisture. Place the wings in a large bowl.
- Marinate the chicken: To the bowl of wings add one whole egg, 1 tablespoon of jerk marinade followed by 2 tablespoons of cornstarch and 2 tablespoons of flour. Add 2/3 of the seasoning blend reserving the rest. Toss to coat the chicken wings evenly. Cover the bowl and allow the wings to marinate room temperature for at least an hour but 2 for best flavor.
- Prepare the final coating: Right before frying add the remaining seasoning blend along with another 2-4 tablespoons of cornstarch. Toss well to ensure the wings are evenly coated. The coating should feel sticky. If it's too loose just add a bit more cornstarch.
- Heat the oil: Preheat the oil in a deep fryer or large pot to 375°F make sure the oil is hot enough to fry the wings without absorbing excess oil.
- Fry the wings: Fry the whole wings in small batches (3-4wings at a time) to avoid overcrowding. Fry each batch for 5-6 minutes and remove and drain on a paper towel lined plate. Allow the oil to come back to temperature and fry each batch for another 5-6 minutes. Drain one more time and sprinkle with a pinch of salt to taste.
- Serve and enjoy: Serve your crispy, flavorful jerk fried chicken wings hot, either as is or with your favorite dipping sauce.
Notes
Proper Oil Temperature: For perfectly crispy wings, it’s essential to heat the oil to 375°F (175°C) before frying. If the oil isn’t hot enough, the wings will absorb excess oil and become greasy instead of crispy. Use a thermometer to monitor the temperature and adjust the heat as needed during frying to maintain consistency.
Storing Leftovers: Let the wings cool completely before storing them in an airtight container. Refrigerate for up to 3 days. Avoid stacking wings too tightly to prevent sogginess.
Reheating Tips: To maintain crispiness, reheat wings in the oven or air fryer.
Oven: Preheat to 375°F (190°C) and bake on a wire rack or lined baking sheet for 10–12 minutes.
Air Fryer: Heat at 375°F (190°C) for 5–7 minutes, shaking the basket halfway through.
Avoid microwaving, as this can make the wings lose their crispy texture.
Storing Leftovers: Let the wings cool completely before storing them in an airtight container. Refrigerate for up to 3 days. Avoid stacking wings too tightly to prevent sogginess.
Reheating Tips: To maintain crispiness, reheat wings in the oven or air fryer.
Oven: Preheat to 375°F (190°C) and bake on a wire rack or lined baking sheet for 10–12 minutes.
Air Fryer: Heat at 375°F (190°C) for 5–7 minutes, shaking the basket halfway through.
Avoid microwaving, as this can make the wings lose their crispy texture.