How to make it

  • Marinade:
  • Mix first 5 ingredients except the chicken in a bowl.
  • Marinate the wings in a sealed container for at least 8 hours refrigerator.
  • Sauce:
  • Heat the peanut oil in a large saucepan over medium-high for 1 minute. Add the chilies and let blacken.
  • Add the garlic and sweat briefly.
  • Stir in the sugar and chili paste.
  • Add the rice wine, and reduce by half.
  • Add the vinegar and soy sauce, and reduce by about a quarter.
  • Stir in the sesame oil. Refrigerate until ready to serve.
  • Assemble the wings:
  • Make slurry with equal parts cornstarch and water.
  • In a heavy-bottomed pot over high heat, bring 2 inches of peanut oil to 375 degrees
  • Lightly dredge the wings in the slurry (it should have the consistency of heavy cream)
  • Cook the wings in the oil, 6-8 minutes, until done drain on paper towels.
  • In a sauté pan, bring 2 cups of the sauce to a boil and turn off the heat. Stir in 4 tablespoons of the cornstarch/water slurry.
  • Toss the wings in the sauce.
  • Set Wings on a plate and garnish with chopped scallions and Sesame seeds.

Reviews & Comments 4

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  • goodeat 9 years ago
    Five forky awards!
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  • kristopher 9 years ago
    Agree, this photo is driving me nuts. Awesome post.
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  • chuckieb 9 years ago
    This picture has been tantalizing me all day. I just finished dinner but I could still eat some of these wings. Great post!
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  • keni 9 years ago
    these sound wonderful
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    " It was excellent "
    elkabong ate it and said...
    This Sounds Fantastic!
    Great Pic Too.
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    " It was excellent "
    FavoriteFixins ate it and said...
    Excellent recipe!
    Was this review helpful? Yes Flag

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