Dollar Chili Crunch Wings Recipe
Make Dollar Chili Crunch Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken wings
For the Dollar Chili Crunch sauce
For the crunch topping & garnish
Method
For the chicken wings
- 1
Prep and season
Pat the wings dry with paper towels. In a bowl, toss wings with kosher salt, black pepper, garlic powder and cornstarch until evenly coated. Let rest 10 minutes to allow coating to adhere.
- 2
Pan-fry or shallow fry
Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using thermometer). Working in a single layer and in batches if needed, add wings and cook 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). Adjust heat to prevent burning. Transfer cooked wings to a wire rack set over a sheet pan to drain while you cook remaining wings.
- 3
For the Dollar Chili Crunch sauce
- 4
Infuse the oil
In a small saucepan or skillet over low-medium heat, add 1/2 cup neutral oil. When warm (not smoking), add dried chili flakes and crushed Sichuan peppercorns. Cook gently for 1–2 minutes, stirring, until fragrant and the spices sizzle but do not burn. Remove from heat to prevent bitterness.
- 5
Combine sauce ingredients
In a small bowl, whisk together light soy sauce, rice vinegar, brown sugar, hoisin sauce, fish sauce (if using) and 2 tablespoons water until sugar dissolves. Stir in grated ginger and dried minced garlic.
- 6
Finish the sauce
Slowly pour the infused oil (including the chili flakes) into the soy mixture while stirring to emulsify. Return the mixture to low heat, whisk a teaspoon cornstarch into a tablespoon of cold water to make a slurry, then add slurry to the pan and simmer 1 minute until the sauce thickens slightly. Remove from heat and set aside. Taste and adjust: add a pinch more sugar for sweetness, or an extra teaspoon vinegar for brightness.
For the crunch topping & assembly
- 7
Prepare crunch mix
In a medium bowl combine fried shallots, crispy fried garlic, toasted sesame seeds and optional puffed rice or crushed wonton strips. Toss gently to combine.
- 8
Toss wings in sauce
Place hot cooked wings in a large mixing bowl. Pour the Dollar Chili Crunch sauce over wings and toss quickly but gently to coat every piece. Work in batches if necessary so wings stay crisp and don't steam in a crowded bowl.
- 9
Add crunch and garnish
Immediately sprinkle the crunch mixture over the sauced wings and toss once to adhere. Transfer wings to a serving platter. Scatter sliced scallions and chopped cilantro over the top and finish with extra fried shallots. Serve with lime wedges on the side to squeeze over before eating.
- 10
Serving suggestion
Serve hot as an appetizer or snack. Provide small plates and napkins—the crunchy chili coating is bold and slightly messy but addictive.