It’s safe to assume that these Asian Spicy Fried Chicken Wings will be a hit with anyone who enjoys fried chicken wings from an Asian takeout.
These wings are a great alternative to the Chinese takeout fried chicken wings you love because of the tasty combination of Chinese spices that gives them a nice, spicy kick. The recipe is somewhat similar to one we published a while ago for Xinjiang Fried Chicken Drumsticks, but who doesn’t enjoy some tasty chicken wings every once in a while?
The red chili flakes, cumin, and peppercorns that give these Asian Spicy Fried Chicken Wings their signature flavor are classic ingredients in Xinjiang cuisine. For the first time, I tried this Xinjiang-style spicy chicken at a vendor stall outside a Beijing wet market entrance.
That fried chicken was all dark meat, and the man sold it by the pound. The chicken was prepared in a traditional Chinese manner by being chopped up on the bone into small pieces.
For something different and aromatic, try some Asian Spicy Fried Chicken wings.
- 10 whole chicken wings (rinsed and pat dry)
- 1 small beaten egg white
- 4-6 cups of oil (for frying)
- 2 tablespoons of flour
- 1½ tablespoons of dried red chili flakes
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of cornstarch
- 1 teaspoon of ground white pepper
- 1 teaspoon of freshly ground Sichuan peppercorns
- 1½ teaspoons of ground cumin
- 1¼ teaspoons of salt
- ½ teaspoon of paprika
- ¼ teaspoon of sugar
- Prepare a big bowl for your chicken wings. To make the seasoning, combine the paprika, 1 1/2 tablespoons dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, sugar, and a pinch each of salt and sugar in a small bowl and stir until combined.
- Half of the spice mixture and the Shaoxing wine should be added to the chicken wings, and then the wings should be thoroughly mixed with your hands until the spice mixture is evenly distributed. Marinate the wings in the fridge overnight, covered.
- Afterward, remove the wings from the fridge and let them sit at room temperature while the marinade absorbs the moisture. It’s okay if there’s liquid at the bottom of the bowl. F
- old the beaten egg white, cornstarch, and flour using a spatula to the wings. The thin batter should be used to lightly coat the wings.
- To fry, heat oil to 325 degrees Fahrenheit in a large, heavy-bottomed pot. As long as there’s enough oil, the wings can go in the water. Fry the wings in batches for 5 minutes, and set them on a sheet pan lined with paper towels to drain.
- After the first round of frying is complete, return the wings to the oil in batches and fry for an additional 2 minutes per batch or until they reach the desired color and crispiness.
- Put the wings in a stainless steel bowl and season with the rest of the spices. The branches need to be tossed until they are evenly coated.
- It is common practice for fried foods to be served with additional salt, so feel free to do so before serving if desired.