Chicken Wings With Salted Egg Recipe: Crispy Wonton Shells Hugging Savory Egg Yolk

This chicken wings with salted egg recipe delivers the perfect balance of crispy wonton shells and rich, savory yolk—every bite is a harmony of textures and flavors. The secret lies in marinating the wings in a blend of soy sauce, garlic, and a touch of sugar before frying them to a golden crisp, then topping them with a halved salted egg for that signature creamy contrast. I developed this recipe after years of experimenting with Chinese street food classics, and it never fails to impress.

The process starts with preparing the wings—pounding them lightly for even cooking and ensuring that crispy wonton shells form as they fry. The salted egg, with its rich, slightly briny yolk, is the star here, adding a luxurious depth that transforms ordinary wings into something extraordinary. This dish is foolproof once you master the frying technique, and the result is worth every minute of effort.

What you’ll end up with is a plate of crispy, golden-brown wings, each topped with a halved salted egg that oozes creamy yolk when bitten into. The contrast between the crunchy exterior and the tender, savory filling makes this dish impossible to resist. Serve with a side of sweet chili sauce or a tangy vinegar dip for the full experience.

This recipe is perfect for game day, dinner parties, or whenever you’re craving something bold and satisfying. The combination of textures and flavors is so addictive that once you try it, you’ll be making it again and again. Let’s get started!

Ingredients for chicken wings salted egg

Crispy wonton shells, savory salted eggs, and a perfect marinade—here’s what you’ll need for wings that wow.

The salted eggs are the star—look for fresh ones at Asian markets or make your own by boiling duck eggs in a saltwater brine. If you can’t find them, substitute with hard-boiled quail eggs, but they’re trickier to halve. The chicken wings? Split them into drumettes and flats—this gives you that classic wonton shell shape when wrapped. For the marinade, I always use light soy sauce (it’s less salty), but dark soy adds color if you want that classic look. Garlic? Fresh is non-negotiable—jarred loses flavor fast.

No wonton wrappers? Use spring roll wrappers instead—they’re wider and work great. Running short on sesame oil? Toast regular sesame seeds in a dry pan until golden, then grind them into a paste with a pinch of salt. The cornstarch coating is key for that crispy texture—don’t skip it. If you’re frying, use a deep-fry thermometer to keep oil at 350°F (175°C)—any hotter and the wonton shells burn before the filling cooks. Pro tip: Pat the wings dry before coating to avoid splattering.

Fry in batches—overcrowding drops the oil temp, and that’s how soggy wings happen. Once done, drain on a wire rack (not paper towels) to keep them crispy. Store leftovers in the fridge for up to 3 days, but reheat in the oven (350°F for 10 minutes) to revive the crunch. Freeze uncooked wings wrapped in parchment for up to 2 months. The salted eggs? Keep the yolks intact until serving—they soften when cut too early.

Step-by-step instructions for crispy wonton-wrapped chicken wings

Here's how to create perfectly crispy wonton shells hugging juicy chicken and rich salted egg yolk.

Split the 2 lb chicken wings into drumettes and flats, removing any excess fat or skin. In a bowl, combine the 4 whole salted eggs (halved lengthwise), 6 cloves minced garlic, 0.5 cup soy sauce, 2 tbsp white sugar, and 0.5 tsp ground white pepper. Mash the salted egg yolks with a fork until smooth, then mix well with the other ingredients. The filling should be thick but spreadable—this ensures it stays contained when wrapped.

Let the filling sit at room temperature for 10 minutes while you prepare the wonton wrappers. This helps the flavors meld and makes the filling easier to work with. If the filling seems too runny, add 1 tbsp cornstarch to thicken it slightly. The goal is a cohesive paste that won't leak when wrapped.

Place a wonton wrapper on a flat surface and add 1 tsp of the salted egg filling near one corner. Fold the wrapper diagonally to form a triangle, then press the filling into the corner. Fold the sides inward, tucking the filling tightly, and seal by pinching the edges firmly. Repeat with all 16 wonton wrappers—this creates a secure pocket that holds the filling during frying.

For extra crispiness, brush the outside of each wrapped wing lightly with 1 tbsp sesame oil before frying. This step is optional but adds a subtle nutty flavor and helps the wonton shells achieve that perfect golden-brown crunch. Arrange the wrapped wings on a plate and keep them covered until ready to fry to prevent drying.

Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking. Once the oil is hot, carefully add 4-5 wrapped wings at a time, being cautious of splattering. Fry for 3-4 minutes until the wonton shells turn a deep golden brown and the chicken inside reaches 165°F internally.

Remove the wings with tongs and drain on a wire rack or paper towels. The wonton shells should be crispy enough to hold their shape but still tender enough to bite through easily. If the oil temperature drops below 325°F, the wings will absorb too much oil and lose crispiness. Work in batches to maintain consistent heat and texture.

Once all wings are fried, transfer them to a serving platter. Drizzle lightly with 1 tbsp sesame oil and sprinkle with 2 tbsp toasted sesame seeds and thinly sliced green onions for freshness. The contrast of crispy wonton shells, creamy salted egg yolk, and savory chicken creates a perfect bite every time.

Serve immediately while the wonton shells are still crispy. If you need to reheat, use the oven at 350°F for 5-7 minutes to restore crispiness—microwaving will make them soggy. Pair with a side of sweet chili sauce or extra soy sauce for dipping to balance the rich flavors.

Dietary considerations for this recipe

Gluten-Free Adaptations

Wonton wrappers are naturally gluten-free if made with rice flour, but most store-bought versions contain wheat. I recommend King Arthur Gluten-Free Wonton Wrappers—they hold up well during frying and mimic the texture perfectly. For extra security, brush the outside of each wrapped wing with 1 tbsp egg wash (1 egg + 1 tbsp water) before frying to prevent any potential crumbling. 🥚

Allergen-Friendly Swaps

If you're avoiding eggs due to allergies, substitute the salted egg filling with a blend of 2 tbsp creamy peanut butter, 1 tbsp soy sauce, and 1 tsp honey for sweetness. For a nut-free version, use 2 tbsp silken tofu mashed with 1 tsp white miso paste and ½ tsp ginger. Always double-check labels on soy sauce and sesame oil for cross-contamination warnings if allergies are severe.

Lower-Carb Options

To reduce carbs, skip the wonton wrappers entirely and wrap the wings in thinly sliced cabbage leaves (like in Korean kimchi wraps) or lettuce leaves for a crunchy, low-carb alternative. For the filling, replace 2 tbsp of the sugar with 1 tbsp erythritol or 1 tbsp monk fruit sweetener to keep it keto-friendly. The salted egg remains the star—just ensure it’s fresh for maximum flavor.

Dairy-Free Considerations

This recipe is naturally dairy-free, but always verify the ingredients in your salted eggs. Some brands add whey or milk powder during processing. If concerned, make your own salted eggs using duck eggs (boiled in a 10% salt brine for 3 weeks)—they’re richer and easier to halve. For extra richness in the filling, add 1 tsp coconut aminos to complement the soy sauce.

Spicy Variations

For heat lovers, add ½ tsp chili crisp or 1 tsp gochujang to the salted egg filling. If you prefer a smoky kick, mix ½ tsp smoked paprika into the cornstarch coating before frying. Garnish with thinly sliced jalapeños or a drizzle of sriracha honey for an extra layer of flavor. 🌶️

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