Vibrant, crunchy, and unapologetically bold, these Typhoon Shelter Chicken Wings are your new guilty pleasure. Inspired by Hong Kong’s famous seafood dish, this version swaps the crabs for juicy wings but keeps all the fiery garlic crunch that made the original legendary. Grab a cold drink, because these wings pack flavor and attitude in equal measure.
Why This Recipe Works
- Crispy perfection without deep-frying: Cornstarch and a double-fry method create an ultra-crispy crust that stays crunchy even under the avalanche of garlic.
- Flavor bomb coating: The mix of garlic, chili, and scallions adds layers of heat and aroma that turn every bite into a flavor explosion.
- Balanced spice level: It’s got a kick, but not enough to send you crying into a glass of milk—just the right amount of burn.
- Restaurant-worthy texture: The wings stay juicy inside, crispy outside, and beautifully golden.
- Crowd-pleaser status: These wings disappear faster than you can say “pass the napkins.”
Ingredients
- 2 lbs chicken wings, split at joints and patted dry
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 cups neutral oil (for frying)
- 1 whole garlic bulb, peeled and finely chopped
- 3–4 Thai chilies, finely chopped (adjust to heat level)
- 2 tbsp dried shrimp, soaked and minced (optional but authentic)
- 3 green onions, finely sliced
- 1 tbsp butter
- ½ tsp chili flakes (optional for extra heat)
Equipment Needed
- Deep, heavy-bottomed skillet or wok
- Slotted spoon
- Mixing bowls
- Paper towels
- Wire rack
- Thermometer (for oil temperature control)
Instructions
Step 1: Marinate the Wings
In a large bowl, combine chicken wings with soy sauce, Shaoxing wine, salt, pepper, and sugar. Massage everything together so the wings are evenly coated. Let them sit for at least 20 minutes at room temperature. This short marination adds depth of flavor without overpowering the chicken.
Tip #1: Patting the wings dry before marinating helps the cornstarch stick later, ensuring that gorgeous crunch.
Step 2: Coat and Prep for Frying
After marinating, sprinkle the cornstarch over the wings and toss until every piece is evenly coated. Set them aside for 5–10 minutes while the coating hydrates slightly. This resting period allows the starch to form a light crust that fries beautifully.
Meanwhile, heat 2 cups of oil in your wok or skillet to 325°F (medium heat). The oil should shimmer but not smoke.
Step 3: First Fry – Lock in the Juices
Fry the wings in small batches (about 6–8 pieces at a time) for 6–7 minutes, turning occasionally until pale golden and slightly crisp. Remove with a slotted spoon and let them drain on a wire rack. Don’t rush this step—this initial fry seals in the juices.
Tip #2: Overcrowding drops the oil temperature and results in soggy wings. Give them space to breathe!
Step 4: Double Fry for Ultimate Crunch
Increase oil temperature to 375°F (high heat). Fry the wings again for another 2–3 minutes, or until they turn deep golden brown and audibly crispy. Transfer to paper towels to drain.
At this stage, resist the urge to snack. Those wings will get even better once coated in that fragrant garlic mix.
Step 5: The Garlic-Chili Magic
Pour out most of the oil, leaving about 2 tablespoons in the wok. Add butter and heat over medium. Toss in minced garlic and stir constantly for about 2–3 minutes, until golden but not burnt. Add dried shrimp (if using) and chopped chilies, stirring until aromatic.
You’ll know it’s perfect when your kitchen smells like a bustling Hong Kong street stall.
Step 6: Bring It All Together
Add the fried wings to the wok and toss to coat evenly. Sprinkle the sliced green onions and chili flakes. Stir for another 1–2 minutes until everything clings beautifully to the wings.
Tip #3: Don’t rush the tossing—take time to make sure every wing gets that golden garlic confetti. Remove from heat and serve immediately.
Tips and Tricks
For wings that stay extra crispy even after cooling, let them rest on a wire rack instead of paper towels. The airflow prevents steam from softening that lovely crust. If you’re making a large batch, keep the fried wings warm in a 250°F oven while finishing the rest.
When frying garlic, patience is your best friend. Burnt garlic turns bitter fast, so stir constantly and lower the heat if needed. You’re aiming for golden and fragrant, not brown and smoky.
Want to go pro-level? Use dried shrimp or even a bit of XO sauce for an umami boost that makes the wings restaurant-grade. Another trick: Add a pinch of MSG to your seasoning—it’s optional, but it rounds out the flavor beautifully.
If you don’t have a thermometer, drop a small pinch of cornstarch into the oil—if it sizzles instantly, it’s hot enough for frying. Also, resist the temptation to cover the pan during frying; steam is the enemy of crispiness.
For storage, leftover wings can be reheated in a 400°F oven for 8–10 minutes. Avoid microwaving unless you enjoy sad, soggy skin.
Recipe Variations
- Seafood Twist: Swap chicken wings for shrimp or squid rings and follow the same method. You’ll get an authentic seafood-style Typhoon Shelter flavor.
- Baked Version: Toss the wings in oil and bake at 425°F for 40 minutes, flipping halfway through. The garlic topping can still be stir-fried separately and added after.
- Spicy Lover’s Dream: Double the Thai chilies and add a teaspoon of chili oil to the garlic mix for a fiery finish.
- Garlic Overload: Increase garlic to two bulbs for a more pungent, bold flavor—great for garlic enthusiasts.
- Sweet Heat: Add a tablespoon of honey or brown sugar to the final toss for a subtle sweet-and-spicy glaze.
Frequently Asked Questions
Q1: Can I air fry these wings instead of deep frying?
Yes! Coat your wings lightly in oil and air fry at 380°F for 22–25 minutes, shaking halfway. While the crunch won’t be quite as intense as deep-fried, it’s still crispy and flavorful. Don’t skip the garlic topping—it’s the soul of this recipe.
Q2: What if I can’t find Shaoxing wine?
No problem. Substitute with dry sherry or even a splash of rice vinegar for tang. The wine adds depth and aroma, but the wings will still taste fantastic without it.
Q3: How spicy are these wings?
They’re medium-hot. Thai chilies bring heat, but you can tone it down by using fewer chilies or swapping them for mild red pepper flakes. Conversely, crank it up with more chili oil or a pinch of cayenne.
Q4: Can I make the garlic topping ahead of time?
Absolutely. You can make the garlic-chili mixture up to two days in advance. Store it in an airtight container in the fridge and reheat gently in a pan before tossing with freshly fried wings.
Q5: How do I keep fried wings crispy for a party?
Place them on a wire rack in a warm 250°F oven and leave the door slightly ajar. This keeps them hot and crisp without drying out.
Summary
These Typhoon Shelter Chicken Wings combine juicy meat, crispy skin, and a hurricane of garlicky goodness. Perfect for game nights, parties, or just when you want to show off your wok skills, this dish brings bold Hong Kong street vibes straight to your kitchen.
Chicken Wings, Typhoon Shelter Style – Crispy, Garlicky, and Wildly Addictive
4
servings20
minutes25
minutes300
kcalIngredients
2 lbs chicken wings, split at joints and patted dry
½ cup cornstarch
1 tsp salt
½ tsp black pepper
1 tsp sugar
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
2 cups neutral oil (for frying)
1 whole garlic bulb, peeled and finely chopped
3–4 Thai chilies, finely chopped
2 tbsp dried shrimp, soaked and minced (optional)
3 green onions, finely sliced
1 tbsp butter
½ tsp chili flakes (optional)
Directions
- Marinate wings with soy sauce, Shaoxing wine, salt, pepper, and sugar for 20 minutes.
- Coat wings in cornstarch and let rest 10 minutes. Heat oil to 325°F.
- First fry wings for 6–7 minutes, then drain on rack.
- Raise oil to 375°F and fry again for 2–3 minutes until golden.
- In a wok, sauté garlic, dried shrimp, and chilies in butter until fragrant.
- Toss in wings, add green onions and chili flakes, and stir to coat. Serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
