Chinese Hot Spicy Chicken Wings
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.
Equipment
- 1 wok
Ingredients
- 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
Tried this recipe?Let us know how it was!