Kowloon's Chinese Chicken Wings Recipe - Allrecipes.com
Kowloon's Chinese Chicken Wings Recipe

Kowloon's Chinese Chicken Wings

Recipe by  

"These are delicious hot, spicy wings. Good enough to fly away on!"

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings


  1. FOR MARINADE: Combine the salt, sugar, water, soy sauce, gin and ginger. Put mixture in a zipper style plastic bag, add chicken and marinate for 24 hours or as long as possible, turning bag frequently.
  2. In a large skillet over medium high heat fry marinated chicken wings in hot oil until golden brown, about 8 minutes each side. Ready to serve!
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  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

The flavor of these wings is out of this world, they are so good and I left some salt out and the soysauce did the job, you can't keep your hands off these, So GOOOOOOOOOOOD!!!!!

Most Helpful Critical Review
Jan 25, 2004

This recipe had way too much salt. I didn't use any and found that the soy sauce made it salty enough. Seemed to lack much flavour except for the soya sauce.

Jan 25, 2004

My guests enjoyed these wings alot! I have to say they were too salty.

Jun 14, 2007

I radically changed this recipe to avoid the salt. I usually make about 40 lbs at a time though!!(around 150-170 wings) Also,I added the fresh ground ginger root for a bit of a snap.This feeds around 80-100 people given that we also do lobster tails,scallops in bacon and many different salads. Anyway,for 3 lbs... In a bowl,combine: 1Tbsp salt 3 Tbsps sugar 1/2 tsp ground ginger (or more,to taste) 1 tsp fresh ground ginger root 6 Tbsps HOT water (to dissolve) 6 Tbsps good soy sauce (check Asian markets for the good stuff!!) Kikkoman works 2 Tbsps Tanguerey gin. Stir until salt and sugar are dissolved. place around 16 wings in a 1 gallon ziplock bag.Pour in the marinade. before closing,remove all air possible!! Marinate a minumum of 24 hours,the longer the better,turning every few hours.(I do a minumum of 36) Deep fry (sorry grease haters,but it's WAY faster) at 375% for 5-6 minutes,or until deep golden brown Turn out onto paper towels,dab off grease and keep warm in a 200% oven until ready to serve

Nov 17, 2010

Wonderful flavor. I followed the tips and only did a bit of salt and baked for a lower fat version. Came out great!

Sep 20, 2007

i also agree with other reviews that this recipe was way too salty. i think maybe next time instead of marinating it for 24hours i will marinate for 24 minutes.

Sep 15, 2006

So yummy. I baked mine in the oven on cooling racks set on cookie sheets. They still came out nice and crispy, but much lower in fat I'm sure :)

Sep 06, 2006

I was dissapointed. I usually bake my wings...it's much less messy and isn't as fatty. I thought these would be the wings from the Kowloon restauraunt in Saugas, MA. This recipe didn't come close. It was just okay.


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 2485 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

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