Description
Crispy Chinese Salt and Pepper Chicken Wings marinated in ginger, garlic, and Shaoxing wine, then deep-fried to golden perfection and tossed with sautéed chili peppers, scallions, and garlic for a flavorful, aromatic appetizer.
Ingredients
Scale
Chicken Wings Marinade
- 2 lbs chicken wings
- 1 inch ginger (minced)
- 3 cloves garlic (minced)
- ¾ cup Shaoxing wine
- ½ tsp salt
- ½ tsp black pepper
Coating and Frying
- 1 cup potato starch (or substitute cornstarch)
- 2 cups canola oil
Flavor Toss
- ½ tbsp unsalted butter
- 3 red chilies
- 3 stalks scallions
- 1 clove garlic (minced)
Instructions
- Marinate Wings: Pat the chicken wings dry thoroughly. In a bowl, combine minced ginger, garlic, Shaoxing wine, salt, and black pepper. Add the chicken wings and coat well. Let them marinate for at least 30 minutes to absorb the flavors.
- Prepare for Frying: Heat a shallow pot of canola oil to 350°F (175°C) for frying. While the oil heats, prepare the potato starch coating by placing it in a shallow dish for easy dredging.
- Fry Chicken Wings: Lightly coat each marinated wing in potato starch to ensure a crispy texture. Carefully drop the wings into the hot oil. Fry each side for about 7 minutes until the wings turn golden brown and are cooked through.
- Drain Excess Oil: Remove the wings from the oil and place them on paper towels to drain and remove any excess oil.
- Prepare Aromatic Toss: In a separate pan, melt the unsalted butter over medium heat. Add chopped red chilies, minced garlic, and chopped scallions. Stir-fry until fragrant and aromatic, about 2-3 minutes.
- Toss Wings in Aromatic Mix: Add the fried chicken wings to the pan with the aromatic mixture. Toss quickly and evenly to coat the wings thoroughly with the chili, garlic, and scallion flavors.
- Serve: Remove from heat and serve the crispy, flavorful salt and pepper chicken wings immediately while hot.
Notes
- Ensure the chicken wings are patted dry before marinating to help the starch coating stick better.
- Maintain oil temperature around 350°F for optimal frying results; too low causes greasy wings, too high burns the coating.
- Adjust chili quantity according to desired spice level.
- Use potato starch for extra crispiness; cornstarch can be used as a substitute.
- Serve with a side of dipping sauce such as sweet chili or soy sauce for added flavor.
