Fried Chicken Wings with Chilies
Juicy, crispy fried wings are tossed in a thick and spicy sauce for an appetizer that’ll have everyone reaching for seconds.
Serves: 8Prep: 1 hour 15 minutesCook: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 1 1⁄2 cups + 1 tsp. Chinese rice wine, divided
- 1 tablespoon sugar
- 3 tablespoons fresh ginger, grated, divided
- 4 cloves garlic, minced, divided
- 1 teaspoon white pepper
- 4 pounds chicken wings
- Vegetable oil, for deep frying
- 1 tablespoon peanut oil
- 1 tablespoon Sichuan peppercorns
- 1⁄2 cup dried red chilies, chopped
- 1 teaspoon instant chicken bouillon
- 1⁄4 cup green onions, sliced
- 1 tablespoon sesame seeds
- In large bowl, mix together 1½ cups rice wine, sugar, 2 tablespoons ginger, 2 cloves worth of minced garlic and white pepper. Add chicken wings; marinate at least 1 hour, up to overnight.
- Fill deep fryer halfway with oil. Heat to 350°F. Working in batches, remove chicken from marinade, cook 4 to 6 minutes, until crispy and cooked through. Drain on paper towel.
- In wok over medium-high heat, heat peanut oil. Add peppercorns, dried chilies, 2 cloves worth of minced garlic and 1 tablespoon ginger; cook 3 to 5 minutes, until fragrant.
- To wok, add chicken bouillon, green onions, 1 teaspoon rice wine and chicken. Toss to coat. Sprinkle with sesame seeds.
- Serve; refrigerate any leftovers.