Chefs' Recipes

Roy Choi's easy-peasy Chinese chicken wings

Finger-licking good.

By Roy Choi
  • 20 mins preparation
  • 1 hr cooking plus cooling, drying
  • Serves 6
  • Print
"I like to eat this squatting in a corner and make grunting sounds like a rabid wild dog," says Roy Choi. "Suck the bones. Delicious."
You'll need to begin this recipe a day ahead.


  • 24 chicken wings (about 2.7kg)
  • For deep-frying: vegetable oil
Chinese sauce
  • 90 ml hoisin sauce
  • 90 ml chilli garlic sauce (see note)
  • 90 ml freshly squeezed orange juice
  • 2 tbsp oyster sauce
  • 2 tbsp black bean sauce
  • 2 tbsp rice wine vinegar


  • 1
    Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.
  • 2
    For Chinese sauce, combine ingredients in a bowl and set aside.
  • 3
    Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot.


Chilli garlic sauce is available from Asian grocers and select supermarkets.
Drink Suggestion: Rich and toasty bottle-aged riesling, or cold lager. Drink suggestion by Max Allen