Spicy Crispy Wings

Name: Spicy Crispy Wings
Total time: 40 min
Ingredients: 2 pounds chicken wings; 1 cup all-purpose flour; 1/2 cup cornstarch; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon chili flakes; 1/2 teaspoon Sichuan peppercorns, crushed; 1 teaspoon sugar; for frying vegetable oil; for garnish green onions, sliced

Crispy fried chicken wings tossed in a bold, fiery sauce with garlic and Sichuan peppercorns. These crowd-pleasing wings are perfect for game day or any gathering where you want to impress with big flavor.

40 min

Medium

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Story

These wings get their signature crunch from a double-fry method—the first cook renders the fat, the second creates that irresistible golden crisp. The sauce clings perfectly to the textured surface.

Ingredients

chicken wings 2 pounds

all-purpose flour 1 cup

cornstarch 1/2 cup

garlic, minced 4 cloves

ginger, grated 1 tablespoon

soy sauce 2 tablespoons

rice vinegar 1 tablespoon

chili flakes 1 teaspoon

Sichuan peppercorns, crushed 1/2 teaspoon

sugar 1 teaspoon

vegetable oil for frying

green onions, sliced for garnish

Instructions

Prepare the wings

Pat the wings completely dry with paper towels. This is crucial for crispy skin. Mix flour and cornstarch in a bowl, then coat each wing thoroughly, shaking off excess.

First fry

Heat oil to 325°F (165°C). Fry wings in batches for 10 minutes until they turn pale golden. Remove and let rest on a wire rack for 15 minutes. This rest period helps the crust set.

Second fry

Increase oil temperature to 375°F (190°C). Fry wings again for 5-8 minutes until deeply golden and extra crispy. Work in small batches to maintain oil temperature.

Make the sauce

While wings fry, combine soy sauce, rice vinegar, sugar, chili flakes, and Sichuan peppercorns in a small saucepan. Heat until sugar dissolves, then add garlic and ginger. Cook for 30 seconds until fragrant.