Crispy Salt & Pepper Chicken Wings with Wok-Tossed Chiles Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Split the chicken wings into drumettes and flats if not already done. Mince the ginger and garlic, slice the chilies and green onions, and measure out the starches and spices.

Set up a wire rack over a sheet pan for draining the fried wings. Heat the frying oil in a wok or deep pot, and have a deep-fry thermometer ready to monitor the temperature.

Instructions

Marinate and Coat

1. 1Marinate and Coat
   In a large bowl, combine the chicken wings, Shaoxing wine, and minced ginger. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours. In a separate shallow dish, whisk together the cornstarch and potato starch. After marinating, dredge each wing in the starch mixture, pressing to adhere, and shake off any excess. Place the coated wings on a wire rack set over a sheet pan.
   Look for The wings should be completely dry and evenly coated with a thin, powdery layer of starch.
   Tip Let the coated wings rest for 10 minutes before frying so the starch adheres better.
2. 2First Fry at 325°F
   Heat the frying oil in a wok or deep pot to 325°F (163°C). Carefully add the wings in a single layer, working in batches if needed to avoid crowding. Fry for 6 minutes, turning occasionally, until the wings are cooked through and pale golden. Use a slotted spoon to transfer the wings to a clean wire rack. Let them rest for 5 minutes.
   Look for The wings should be cooked through but not deeply browned, with a light golden crust.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature between 315°F and 330°F during frying.

The wings should be evenly coated with the starch mixture, with no wet spots. The coating should feel dry and powdery to the touch.

After marinating, the wings should be well seasoned with Shaoxing wine and ginger, but not overly wet. The starch coating will look like a thin, even layer that adheres well to the chicken.

Double-Fry to Crisp

3. 3Second Fry at 375°F
   Increase the oil temperature to 375°F (190°C). Carefully add the par-fried wings back into the hot oil in batches. Fry for 2 minutes, until the crust is deep golden brown and blistered. Remove with a slotted spoon and drain on a fresh wire rack. Sprinkle lightly with a pinch of sea salt while still hot.
   Look for The wings should be deeply golden, with a blistered, crackly crust that sounds crunchy when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Work quickly to keep the oil hot; the second fry should be fast and aggressive.

After the first fry, the wings should be pale golden and cooked through, with a tender, juicy interior. After the second fry, they should be deep golden brown with a blistered, crackly crust that makes a distinct sound when tapped. The crust should be crisp and not greasy, and the wings should feel light and crunchy.

Wok-Toss and Season

4. 4Toast the Spice Blend
   In a small dry skillet over medium heat, toast the ground Szechuan peppercorns, white pepper, and remaining sea salt for 1 to 2 minutes, shaking the pan frequently, until fragrant. Remove from heat and set aside.
   Look for The spices should smell intensely aromatic and slightly smoky.
   Tip Do not let the spices burn; they should only toast until fragrant.
5. 5Stir-Fry Aromatics
   Heat a wok over high heat until smoking. Add a tablespoon of the frying oil, then the minced garlic, sliced bird's eye chilies, and sliced green onions. Stir-fry for 30 seconds, until fragrant and the chilies begin to blister.
   Look for The aromatics should be sizzling and fragrant, with the garlic just starting to turn golden.
   Tip Keep the wok very hot to get a good sear without overcooking the aromatics.
6. 6Toss Wings in Wok
   Add the double-fried wings to the wok with the aromatics. Sprinkle with the toasted spice blend. Toss everything together over high heat for 1 to 2 minutes, until the wings are evenly coated and the spices cling to the crust.
   Look for The wings should be glossy with oil, coated with spices, and the aromatics evenly distributed.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a spatula or tongs to toss gently, keeping the crust intact.

The aromatics should be fragrant and slightly charred, with the garlic golden and the chilies blistered. The wings should be coated with the spice blend and aromatics, with the spices clinging to the crust. The final dish should look glossy and vibrant, with bits of green onion and red chili visible on the golden wings.

Common mistakes

One common mistake is overcrowding the wok during frying, which lowers the oil temperature and results in greasy, soggy wings. Always fry in batches to maintain the correct temperature.

Another mistake is not letting the wings rest after the first fry, which prevents the crust from setting properly. Also, be careful not to burn the aromatics in the wok—they should be cooked for only 30 seconds over high heat, just until fragrant and blistered.

How to tell it’s done

The wings are done when the internal temperature reaches 165°F (74°C) in the thickest part, and the crust is deeply golden and blistered. After the second fry, the wings should sound crunchy when tapped and feel very crisp.

When tossed in the wok, they should remain crunchy, not soggy or greasy. The aromatics should be fragrant and slightly charred, and the spice blend should cling to the wings evenly.

• Poultry: 165°F (74°C) in the thickest part