Preparation time: 10 mins
Cooking time: 10 mins
- 5 lbs chicken wing drums and flats separated
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 2 cloves garlic grated
- 1 tbsp ginger grated
- 1 cup cornstarch
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 fresno chilis diced
- 2 jalapenos diced
- 1 tbsp garlic minced
- 1 tbsp ginger miced
- 3 cups neutral oil for frying; I used avocado oil
- Serrano peppers thinly sliced, optional garnish
- If using whole chicken wings, separate drums and flats at the joint and marinate with salt, white pepper, shaoxing wine, light soy sauce, garlic and ginger. Cover and marinate for 1 hour or up to overnight for maximum flavor.
- Dice your fresno chilis and jalapenos (do not touch your eyes!) along with some garlic and ginger and set aside.
- In a large mixing bowl, whisk together 1 cup of corn starch, kosher salt, and white pepper until combined.
- Dredge your chicken wings in the cornstarch dredge and cover completely, leaving no bald spots.
- Heat neutral oil to 350F and fry for 5-6 minutes (oil should not drop below 300F) or until the internal temperature of the wings reads 165F. Place on a wire rack and immediately sprinkle with white pepper while hot.
- To a hot pan, heat 1 tsp of oil and fry garlic and ginger for 15 seconds, followed by your peppers. Stir fry for 1 minute (pan should be relatively dry), then add your chicken wings and toss for 1 minute until the peppers and chicken wings are combined. Garnish with thinly sliced serranos for extra heat and serve!