Salt and chili wings are a super tasty Chinese dish that features crispy fried chicken wings coated in a spicy and savory seasoning. They’re normally served alongside stir-fried veggies like peppers, onions, garlic, and green onions. These wings are perfect for snacking on, starting off a meal, or even as the main course.
To be honest, I truly love it! It’s one of my all-time favorite Chinese dishes. They’re incredibly easy to whip up, yet the flavors are simply mind-blowing.
The chicken wings are marinated with salt, pepper, garlic, soy sauce, vinegar, and Shaoxing wine to give them a deliciously savory and tangy flavor. They coat them with potato starch to achieve an extra crispy texture when deep-frying.
The potato starch also helps to keep the chicken moist and juicy. After frying, we toss the wings with some fried garlic, green onion, and chili flakes for a spicy and flavorful kick. The combination of crispy yet tender chicken with the spicy and savory seasoning is merely irresistible.
You can adjust the amount of salt and chili to your liking, but I prefer mine with a good kick of spice and a generous amount of salt. They taste the best when enjoyed piping hot and freshly made, accompanied by some lime wedges for an extra burst of freshness.
Prepare:
2 pounds of chicken wings, cut into drumettes and flats
2 teaspoons of salt
1 teaspoon of black pepper
2 cloves of garlic, minced
2 tablespoons of soy sauce
2 tablespoons of vinegar
2 tablespoons of Shaoxing wine
1 cup of potato starch
Oil for deep frying
2 tablespoons of olive oil
4 cloves of garlic, sliced
2 green onions, chopped
1 teaspoon of chilli flakes
Lime wedges for serving
Marinate the chicken:
You must first marinate the chicken with some salt, pepper, garlic, soy sauce, vinegar, and Shaoxing wine. This will give the chicken a delicious savory and tangy flavor while also helping to tenderize the meat.
To get this done, simply toss the chicken wings in a big bowl with all those marinade ingredients until they’re well coated. If you prefer, you can also use a ziplock bag for convenience.
After that’s done, cover the bowl with plastic wrap or seal up the bag and pop it in the fridge for at least 30 minutes or even up to 2 hours if you have time. The longer you let it marinate, the more flavorful it’ll be!
When it’s time to cook that tasty chicken of yours, take it out from the fridge and drain off any excess marinade. No need to rinse it off; just give it a gentle pat dry using some paper towels.
Coat and fry the chicken:
The next step is to coat the chicken with potato starch and fry it until it becomes crispy and golden. This will give the chicken a deliciously crunchy texture. To do this, you should:
- Spread the potato starch evenly in a shallow dish. If you don’t have potato starch, you can also use cornstarch or flour, but keep in mind that potato starch will give you the best results.
- Coat each chicken wing lightly with the potato starch, shaking off any excess. If you prefer, you can also put the chicken and starch together in a ziplock bag and shake it up.
- Heat enough oil to cover the chicken wings in a large pot or deep-fryer over medium-high heat. You can use vegetable oil, canola oil, or peanut oil – any oil with a high smoke point will work fine. Alternatively, if you have an air fryer, feel free to use that instead; just make sure to spray some oil on the chicken before air frying if needed.
- Gently drop the chicken wings into the hot oil, one by one, and fry them for around 10 to 15 minutes, flipping occasionally, until they turn golden and crispy.
- If your pot or fryer isn’t large enough, you might need to do this in multiple batches. Use a slotted spoon or spider to take out the chicken from the oil and let them drain on a plate lined with paper towels. You can also use a meat thermometer to check that the internal temperature of the chicken is at least 165°F.
- Keep the fried chicken warm in a low oven while you continue frying the remaining pieces of chicken.
Toss the chicken with the seasoning:
The next thing you gotta do is toss the chicken with the fried garlic, green onion, and chili flakes. This will give the chicken a spicy and flavorful kick, and also make it look more appetizing. To do this, all you need to do is:
- Heat some olive oil in a small skillet over medium-high heat. Toss in the sliced garlic and cook for about 2 minutes, stirring frequently until it turns golden and crispy. Be careful not to burn the garlic or it will taste bitter. Place the garlic on a paper towel-lined plate and set aside.
- In that same skillet, add the chopped green onion and cook for about 1 minute while stirring frequently until it becomes wilted and fragrant. Transfer the green onion to the same plate as the garlic and set aside.
- Take a large bowl, and put in your fried chicken wings along with some chili flakes (use more or less depending on how spicy you like them). If needed, add salt and pepper to taste.
- Add your fried garlic and green onion into the bowl then toss everything together again to combine all of those delicious flavors! For an extra burst of freshness, squeeze some lime juice over your chicken wings before serving!
Some dipping sauces to go with the chicken:
[Homemade Ketchup]
[Garlic Mayo]
[Ranch Dressing]
[Barbecue Sauce]
[Hot Sauce]
You can also add some extra flavor and presentation to the dish by garnishing it with more green onion, chili flakes, or lime wedges.
Stir-fry the vegetables:
In a big skillet or wok, heat some oil over high heat. You can use the same oil you used for frying the chicken wings, or opt for a fresh one. Feel free to go with olive oil, sesame oil, or any other type of oil you prefer.
Toss in the chopped peppers, onions, garlic, and green onions into the skillet and stir-fry them for around 10 minutes until they become soft and slightly charred.
To enhance the flavor of the veggies, you can also sprinkle in some salt, pepper, chili flakes, soy sauce, or vinegar.
Transfer these stir-fried vegetables onto the same plate as the chicken wings or serve them separately in a bowl.
The nutritional value:
Salt and chili wings are a delicious dish packed with protein and fats that can give you a boost of energy and satisfy your hunger. They also offer some essential vitamins and minerals from the veggies, like vitamin C, vitamin A, iron, and potassium.
However, it’s important to note that salt and chili wings are very high in calories, sodium, and cholesterol. Consuming them excessively or too often could have negative effects on your health, such as increased blood pressure, elevated blood sugar levels, as well as an increased risk of heart disease and diabetes.
Therefore, it’s best to enjoy salt and chili wings occasionally as a special treat or reward rather than making them a regular part of your diet. Remember to balance your meals by incorporating more fruits, vegetables, whole grains, and lean meats into your daily intake.
Additionally, don’t forget to stay hydrated by drinking plenty of water which helps flush out any excess salt or oil from your body.
Tips:
To make the chicken wings juicier, you can soak them in salted water for an hour before marinating. This will help them retain more moisture and flavor.
To add some spiciness to the chicken wings, you can include fresh or dried chilies, chili sauce, chili oil, or chili paste in the seasoning or marinade. You can also sprinkle Sichuan peppercorns for a numbing sensation.
For a richer taste, consider adding Shaoxing wine, oyster sauce, hoisin sauce, or honey to the marinade or seasoning. Additionally, sprinkling sesame seeds, roasted peanuts or cashews will provide a delightful crunch and nutty flavor.
Story about this dish:
Salt and chili wings are a super popular dish in loads of Chinese restaurants, especially in the Sichuan and Hunan provinces where folks absolutely adore spicy food. The dish is also known as “la zi ji,” which means “chili chicken” in Mandarin.
Relate dishes:
Kung pao chicken;
General Tso’s chicken;
Salt and pepper fried chicken;
Black pepper wings;
Chinese fried chicken wings;