Australian Deep Fried Chicken Wings

Australian Deep Fried Chicken Wings


"This is an Australian recipe given to me by a Chinese Chef!"


12 h 40 m servings 410 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1071 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
  2. Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
  3. Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.


  • 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.
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  1. 17 Ratings


How can anyone properly make these chicken wings without knowing what temperature is required for the oil or an approximation of cooking time?

I thought this was well worth the marinating time. I can't imagine using sliced meat.. but I used small chicken drumsticks and they were awesome!

Wasn't worth the marinating time.

My husband and I did not care for the taste of this chicken. It had a smokey taste to it, which we do not care for anything smoked. I would not make this again.

Everyone loved these! I cut the wings into pieces, discarding the tips. I was only able to marinade them for 1 hour, vaccuum packed (which is supposed to cut down the marinade time). They were t...

Good, but salty! Either cut back on the soy, use low sodium soy or just omit the salt altogether. I didn't have time to marinade, I just dredge the chicken into the sauce and "breaded" it. I ...

Tried it, and my first thought as a non-professional cooker was: wow, I did that ? Except that I used not chicken but slices of turkey. The perfect time to leave them in the fryer would be 6,...

Didn't enjoy these taste of these, kind of bland. Glad I didn't have company over. Were better reheated.

This recipe was well worth trying. Made for my husband and his friend and they LOVED them..... Thanks