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.
Ingredients
2 lbs chicken wings
1 inch ginger, minced
3 cloves garlic, minced
¾ cup chicken broth (or vegetable broth)
½ tsp salt
½ tsp black pepper
1 cup potato starch (or cornstarch)
2 cups canola oil
½ Tbsp unsalted butter
3 red chilies, sliced
3 stalks scallions, chopped
1 clove garlic, minced
Instructions
- In a large bowl, combine chicken wings, ginger, garlic, broth, salt, and black pepper. Mix thoroughly and marinate for at least 30 minutes.
- Remove wings from marinade and pat dry with paper towels. Dredge each wing in potato starch until fully coated.
- 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.
- In a clean skillet, melt butter over medium heat. Add sliced chilies, chopped scallions, and minced garlic. Stir-fry for 1–2 minutes until aromatic and lightly golden.
- Add fried wings to the skillet and toss to coat evenly with the garlic-chili-scallion mixture. Serve immediately while hot and crisp.
Notes
Double fry the wings for extra crispiness by frying again for 1–2 minutes at higher heat after the first fry.
Adjust the amount or type of red chilies to control heat level.
Add a sprinkle of five-spice powder to the marinade for extra flavor.
Use chicken drumettes as an alternative to wings.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a hot oven or air fryer to maintain crispiness; avoid microwaving.
Skin-on wings give best crispiness; skinless wings are less crispy.
Prepare topping fresh for best aroma and texture.
Use gluten-free starch and broth for gluten-free version.
Add thinly sliced onions or bell peppers to the topping for extra flavor.
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
