chinese-style fried chicken wings

Chinese-style Fried Chicken Wings

If you ever have the opportunity to go to IKEA in Singapore, you must try the fried chicken wings – they are amazing! Apparently, IKEA Singapore sells more fried chicken wings annually than Swedish meatballs.

To my surprise (well, not really since the hubs is rarely in Singapore), the hubs has never had IKEA Singapore chicken wings. Unfortunately, the IKEA here sells pretty mediocre food and no fried chicken wings. So I had to take action. We (or I) decided to recreate the IKEA fried chicken wings.

I did some research and narrowed it down to two recipes and two different techniques. We then invited some friends over to help us with taste-testing. The recipe and technique we all preferred produces a tasty, crisp and not oily fried chicken wing. It still isn’t the same as the IKEA chicken wings, but it comes close and in some ways I prefer this recipe.

Here is the recipe and technique.

Chinese-Style Fried Chicken Wings

(recipe taken and adapted from here; technique taken and adapted from Serious Eats)


  • 15 chicken wings (drumlet + midjoint + wingtip)
  • Vegetable oil for frying

For the marinade:

  • 1/2 cup light soy sauce
  • 2 chunks Chinese cheese
  • 1/2 teaspoon sesame oil
  • 1 tablespoon rice wine
  • 1 spring onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 thumb-sized pieces of ginger, chopped finely
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • White pepper powder, about ¼ teaspoon


  1. Mix ingredients for marinade together and add the chicken wings. Ensure marinade covers chicken as evenly as possible. You can place marinade and chicken wings in a Ziploc bag.
  2. Marinade the chicken wings for at least an hour. Overnight is best.
  3. Heat oil to 225ºF, fry chicken for about 15 minutes. Remove from oil and set aside for about 30 minutes to an hour.
  4. Heat oil to 400ºF, fry chicken for about 5-7 minutes, till crisp and brown. Chicken will be darker in color, not a light golden brown. Fry in small batches, do not crowd.

Chicken wings resting after the first fry.

Chicken wings frying!

Use a cooking thermometer to help you monitor the oil temperature. The right temperature is important to produce a crisp, not-so-oily chicken wing.


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