Chinese Spicy Chicken Wings

Today’s recipe is spicy chicken wings. Speaking of chicken wings, what do you think of the garlic-flavored chicken wings or the coca cola chicken wings recipes on My Chinese Home Kitchen? The garlic wings are loaded with delicious garlic and soy sauce flavor, the cola wings have a sweet, slightly licorice and vanilla flavor that is unique. Technically speaking, cooking the wings in cola, because of the acid in the soft drink, is a type of red-braising, which is an ancient Chinese cooking technique: if you have never tried it, you are missing out.  

The chicken wings we make today are also delicious, but they don’t taste the same as the garlic wings: like the title of this recipe, it’s a very spicy chicken wing. Have you ever tried atomic Buffalo wings, or the “suicide” hot chicken wings sold at restaurants near the University of Buffalo?  

If you like hot wings, then you must try this recipe and leave a comment below to let me know how it compares.

I use whole chicken wings and cut them apart myself. This is easy to do, and they are less expensive than pre-cut wings.  I discard the wing tips, but you can use them if you want.

A healthier way to cook hot, spicy chicken wings

Unlike the deep-fried Buffalo-style wings, we use a small amount of oil to fry the chicken wings until they are golden brown on both sides, and the skin is crispy, but the meat inside is tender.

We don’t use the oven, we don’t use a lot of hot oil, and we can still make delicious, spicy chicken wings! Less oil makes this spicy chicken wing less greasy, less expensive, and more healthy and delicious. Enjoy them with friends while watching the game on TV, or as a quick lunch or dinner.  

Chinese Hot Spicy Chicken Wings

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Have you ever tried atomic Buffalo wings, or the “suicide” chicken wings sold at restaurants near the University of Buffalo? This recipe uses the “millet” xiaomila chili pepper, which is nearly as hot as the Thai chili. If you like hot wings, then you must try this recipe and let me know how it compares. Unlike the deep-fried Buffalo-style wings, we use a small amount of oil to fry the chicken wings until they are golden brown on both sides, and the skin is crispy, but the meat inside is tender. We don’t use the oven, we don’t use a lot of hot oil, and we can still make delicious spicy chicken wings! Less oil makes this spicy chicken wing less greasy, less expensive, and more healthy, and delicious.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snacks

Cuisine Chinese Home Cooking

Servings 1

Calories 1193 kcal

Equipment

• 1 wok
• 1 sharp kitchen knife

Ingredients

  

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• 6 chicken wings cut into drumsticks and wingettes

Blanching the wings:

• 1 green onion
• 5 slices fresh ginger
• 5 ml Shaoxing wine (1 tsp)

Frying the wings

• 4 dried xiaomila chili peppers
• 2 green onions
• 5 ml Shaoxing wine (1 tsp)
• 10 ml light soy sauce (2 tsp)
• 7 ml dark soy sauce (1 ½ tsp)
• 10 ml oyster sauce (2 tsp)
• 20 ml Chinese chili powder (4 tsp)
• 50 ml peanut oil, soybean oil, canola oil, vegetable oil, or lard (¼ cup)
• 50 ml water (¼ cup)

Instructions

 

Preparation

• Wash the chicken wings and cut into sections.
  
• Wash the chili peppers and green onions then chop them.
  

Blanch the chicken wings

• Add enough water to cover the chicken wings to your wok or a large pot, then add the chicken wings, ginger slices, 1 green onion, and 5 ml of cooking wine.
  6 chicken wings, 1 green onion, 5 ml Shaoxing wine, 5 slices fresh ginger
  
• Bring to a boil on high heat, then cook for 3 minutes on medium heat. Scoop out the chicken wings and rinse well and drain. Pat the wings dry with a towel if necessary to ensure they are dry. Discard the water and ingredients in the pot.
  

Fry the chicken wings

• Add 50 ml of oil to the wok, put the chicken wings in cold oil and fry the wings over medium-low heat until golden brown on both sides. Then pour ⅔ of the oil into a heat-proof container.
  50 ml peanut oil, soybean oil, canola oil, vegetable oil, or lard, 6 chicken wings
  
• Add cooking wine, light soy sauce, dark soy sauce, oyster sauce and the ground chili powder. Stir-fry evenly to combine.
  5 ml Shaoxing wine, 10 ml light soy sauce, 7 ml dark soy sauce, 20 ml Chinese chili powder, 10 ml oyster sauce
• Add the xiaomila (“millet”) peppers and water, stir-fry over high heat for 30 seconds and then add the remaining green onions.
  4 dried xiaomila chili peppers, 5 ml Shaoxing wine, 50 ml water, 2 green onions
  
• Stir-fry well and serve.

Video

Notes

• I use full chicken wings, and if you like, you can use the wing tip.
• Be sure the chicken wings are dry before adding to the oil in step 3. Any water will boil in the hot oil and cause splatters.
• To make the chicken wings even spicier, you can increase the amount of xiaomila peppers and chili powder.

Nutrition

Calories: 1193kcalCarbohydrates: 24gProtein: 58gFat: 97gSaturated Fat: 17gPolyunsaturated Fat: 25gMonounsaturated Fat: 49gTrans Fat: 1gCholesterol: 222mgSodium: 1489mgPotassium: 1047mgFiber: 9gSugar: 8gVitamin A: 7243IUVitamin C: 10mgCalcium: 136mgIron: 7mg

Keyword chicken wings, chili powder, ginger, oil, peanut, oyster sauce, scallions, shaoxing wine, soy sauce, dark, soy sauce, light, xiao mi la chili peppers

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