Okay, I’ll admit it. I am addicted to chicken wings. The saucy and spicier the better. But sometimes I want the spice, but not the saucy mess. I came across salt baked chicken wings on the appetizer section of a local Chinese restaurant one day and decided to try them out. They were pretty good. But I think their description was off, since the wings were fried not baked. And so I thought, “Hmmm..I could make these.” Here’s my version. Enjoy!
- 2 lbs chicken wings, separated at joints, tips trimmed off (save for stock!)
- 1/4 cup Chinese cooking wine
- 1/4 cup soy sauce
- 1/2 tablespoon white pepper, separated into two 1/4 tablespoon portions
- 1/4 cup cornstarch
- 1/2 tablespoon kosher salt
- canola oil for frying plus 1 tablespoon for sautéing vegetables
- 2 Serrano peppers sliced
- 1/2 white onion sliced into half moons and separated
- 1 bunch of green onions cut into 2-3 inch segments
- 2 garlic cloves, minced
- 1 tablespoon Sriracha sauce (optional)
- Marinade wings in Chinese cooking wine, soy sauce and 1/4 tablespoon white pepper for 20 minutes. Drain wings and pat dry with paper towels.
- Pour oil to the depth of 2 inches in a wok or high sided pot. Heat oil on high to 375 degrees on a deep-fry thermometer.
- In a mixing bowl add cornstarch, kosher salt and remaining white pepper. Add wings toss and coat. Shake off excess.
- Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. You may have to cook in batches depending on pot size. Using a slotted spoon, transfer wings to paper towels to drain briefly.
- In another wok or high sided pot, add 1 tablespoon canola oil and heat on high. When oil ripples, add Serrano peppers, white onions, garlic, green onions and optional Sriracha sauce.
- Sauté until aromatic, about 1 minute. Add the fried wings and sauté until wings are coated with the vegetable mixture, about 30 seconds.
- Serve and enjoy.