These light and crispy Chinese salt and pepper chicken wings are marinaded in a delicious ginger-garlic mixture and topped with a spicy yet fragrant butter sauce.
Course Dinner, Lunch, Main Course, Snack
Cuisine Chinese
Prep Time 5minutes
Cook Time 15minutes
Marinade Time 30minutes
Total Time 50minutes
Servings 4
Author Julia
Ingredients
Marinade
2lbschicken wings
1inchginger(minced)
3clovesgarlic(minced)
¾cupShaoxing wine
½teaspoonsalt
½teaspoonblack pepper
1cuppotato starch(sub cornstarch)
2cupscanola oil
Topping Stir-Fry
½tablespoonunsalted butter
3red chilies
3stalks scallions
1clovegarlic
Instructions
Pat chicken wings dry. Marinade in ginger, garlic, Shaoxing wine, salt, and black pepper mixture for at least 30 minutes.
Heat up shallow pot of oil to prepare for frying. While waiting for oil to heat up, prepare potato starch.
Once oil is 350° F, lightly coat chicken wings in potato starch and drop into oil. Fry 7 minutes on each side.
Let chicken drain on paper towel after to remove excess oils.
In a separate pan, melt unsalted butter. Stir-fry chili peppers, chopped scallions, and minced garlic until aromatic.
Add fried chicken wings and give it a couple quick tosses to evenly coat.