Description
These Chinese-inspired Salt and Pepper Chicken Wings are ultra crispy, juicy, and boldly seasoned with garlic, scallions, and fiery red chilies. Perfectly marinated and flash-fried, each bite is packed with flavor and a satisfying crunch. #SaltAndPepperWings #ChineseAppetizer #CrispyChicken #GameDayFood #FriedWings
Ingredients
Scale
Marinade
- 2 lbs chicken wings
- 1 inch ginger, minced
- 3 cloves garlic, minced
- ¾ cup Shaoxing wine
- ½ tsp salt
- ½ tsp black pepper
For Frying
- 1 cup potato starch (or cornstarch)
- 2 cups canola oil
Topping Stir-Fry
- ½ Tbsp unsalted butter
- 3 red chilies, sliced
- 3 stalks scallions, chopped
- 1 clove garlic, minced
Instructions
- Marinate the wings: In a large bowl, combine chicken wings, ginger, garlic, Shaoxing wine, salt, and black pepper. Mix thoroughly and marinate for at least 30 minutes to infuse flavor.
- Coat the wings: Remove wings from the marinade and pat dry with paper towels. Dredge each wing in potato starch until fully coated.
- Fry the wings: Heat canola oil in a deep pan or wok over medium-high heat. Fry wings in batches for 6–8 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Make the topping: In a clean skillet, melt butter over medium heat. Add chilies, scallions, and garlic. Stir-fry for 1–2 minutes until aromatic and lightly golden.
- Toss and serve: Add fried wings to the skillet and toss to coat evenly in the garlic-chili-scallion mixture. Serve immediately while hot and crisp.
Notes
- For extra crispiness, fry the wings a second time for 1–2 minutes at a higher heat after the first fry.
- Shaoxing wine can be substituted with dry sherry if needed.
- Adjust chili quantity based on heat preference.
Nutrition
- Serving Size: 1/4 batch
- Calories: 410
- Sugar: 0g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg