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Jiangxi Spicy Chicken Wings | Quick & Easy
This dish brings together the perfect blend of spicy heat and savory depth with tender chicken wings coated in a rich sauce made from garlic chilies and various soy sauces along with a touch of baijiu for extra flavor that is sure to delight your taste buds. A delicious Jiangxi Spicy Chicken Wings | Quick […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Jiangxi Spicy Chicken Wings | Quick & Easy
| Ingredient | Amount |
|---|---|
| minced garlic | 10 as needed |
| bird's eye chilies | 10 as needed |
| green chili peppers | 5 as needed |
| chicken wings | 12 as needed |
| chili powder | 1 as needed |
| light soy sauce | 2 as needed |
| salt | 1/5 |
| dark soy sauce | 1/2 |
| oyster sauce | 1 as needed |
| baijiu (Chinese white liquor) | 1 as needed |
| celery | 5 as needed |
| onion | 1/2 |
- minced garlic10 as needed
- bird's eye chilies10 as needed
- green chili peppers5 as needed
- chicken wings12 as needed
- chili powder1 as needed
- light soy sauce2 as needed
- salt1/5
- dark soy sauce1/2
- oyster sauce1 as needed
- baijiu (Chinese white liquor)1 as needed
- celery5 as needed
- onion1/2
Cooking StepsHow to cook Jiangxi Spicy Chicken Wings | Quick & Easy step by step
-
Step 1Prepare the aromatics: mince the garlic, slice the bird’s eye chilies and green chili peppers. Use plenty — more aromatics make it tastier (if you love spice, add extra chilies; they’re great over rice too).
-
Step 2Split the chicken wings (cut mid-wings between the two bones lengthwise). Blanch method: blanch first, rinse clean, then pan-fry until golden. Marinade method: marinate with a little salt, light soy sauce, dark soy sauce, and oyster sauce for 30 minutes, then pan-fry until golden.
-
Step 3Once the wings are golden, add the minced garlic, bird’s eye chilies, and green chili peppers. Stir-fry and season with salt, light soy sauce, dark soy sauce, and oyster sauce. (If using the marinade method, use less seasoning since the wings are already flavored.)
-
Step 4Right before taking it off the heat, splash 1 tbsp baijiu along the edge of the wok — this adds a wonderful aroma.
-
Step 5For extra flavor, add celery stalks and sliced onion and stir-fry before finishing. Note: you’ll need to increase the seasonings slightly, otherwise the dish will taste a bit bland with the added vegetables.
Jiangxi Spicy Chicken Wings | Quick & Easy
This dish brings together the perfect blend of spicy heat and savory depth with tender chicken wings coated in a rich sauce made from garlic chilies and various soy sauces along with a touch of baijiu for extra flavor that is sure to delight your taste buds. A delicious Jiangxi Spicy Chicken Wings | Quick […]
Ingredients
- 10 as needed minced garlic
- 10 as needed bird's eye chilies
- 5 as needed green chili peppers
- 12 as needed chicken wings
- 1 as needed chili powder
- 2 as needed light soy sauce
- 1/5 salt
- 1/2 dark soy sauce
- 1 as needed oyster sauce
- 1 as needed baijiu (Chinese white liquor)
- 5 as needed celery
- 1/2 onion
Instructions
-
Prepare the aromatics: mince the garlic, slice the bird’s eye chilies and green chili peppers. Use plenty — more aromatics make it tastier (if you love spice, add extra chilies; they’re great over rice too).
-
Split the chicken wings (cut mid-wings between the two bones lengthwise). Blanch method: blanch first, rinse clean, then pan-fry until golden. Marinade method: marinate with a little salt, light soy sauce, dark soy sauce, and oyster sauce for 30 minutes, then pan-fry until golden.
-
Once the wings are golden, add the minced garlic, bird’s eye chilies, and green chili peppers. Stir-fry and season with salt, light soy sauce, dark soy sauce, and oyster sauce. (If using the marinade method, use less seasoning since the wings are already flavored.)
-
Right before taking it off the heat, splash 1 tbsp baijiu along the edge of the wok — this adds a wonderful aroma.
-
For extra flavor, add celery stalks and sliced onion and stir-fry before finishing. Note: you’ll need to increase the seasonings slightly, otherwise the dish will taste a bit bland with the added vegetables.
