Szechuan Hot Chicken Wings Recipe

Trim and pat dry

If using whole wings, separate tips and discard or save for stock. Pat wings thoroughly dry with paper towels — dryness helps crisping.

Marinate

Place wings in a large bowl. Add soy sauce, Shaoxing wine, and the egg. Toss to coat evenly. Cover and refrigerate 20–30 minutes (or up to 2 hours).

Prepare dry mix

In a separate bowl mix cornstarch, flour, baking powder, kosher salt, and ground white pepper. After marinating, toss wings in the dry mix so each piece is evenly coated. Shake off excess. For extra crispiness, let coated wings rest 10 minutes at room temperature to allow adherence.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer until there's about 3 inches (7–8 cm) depth. Heat to 330°F (165°C) for the first fry. Use a thermometer for accuracy.

First fry (blanch)

Working in batches (do not overcrowd), fry wings for 6–7 minutes until pale golden and cooked through but not deeply browned. Remove to a wire rack or paper towel-lined tray to drain and rest 8–10 minutes. Increase oil temperature to 375°F (190°C).

Second fry (crisp)

Return wings in batches to the 375°F oil and fry 2–3 minutes until deep golden brown and very crisp. Drain on a rack. Immediately toss lightly with the 2 tablespoons additional cornstarch (shake in a paper bag or a large bowl) to absorb any surface oil and add an extra dry crisp coating. Set aside.

Toast and crush Szechuan peppercorns

In a small dry skillet over medium heat, toast the Szechuan peppercorns 1–2 minutes until fragrant. Cool briefly, then crush coarsely with a mortar and pestle or spice grinder. Reserve.

Prepare chilies

In the same skillet, add the dried chilies and toast briefly 30–45 seconds until aromatic (do not burn). Remove and roughly chop or break into 1-inch pieces. If you prefer less heat, discard some seeds before toasting.

Make the sauce

Place a large sauté pan or wok over medium heat. Add 3 tablespoons of chili oil. When shimmering, add minced garlic and ginger and sauté 20–30 seconds until fragrant. Stir in doubanjiang and continue for 30 seconds to bloom the paste. Add light soy, dark soy, black vinegar, honey, brown sugar, and chicken stock. Stir to combine and simmer gently 1–2 minutes until slightly thickened. Taste and adjust: add more honey for sweetness, more vinegar for tang.

Infuse with aromatics

Add toasted crushed Szechuan peppercorns, chopped dried chilies, and sliced scallion whites (reserve greens for garnish) to the sauce. Simmer 30–45 seconds so the aromatics release flavor into the sauce. Finally, stir in sesame oil and toasted sesame seeds.

Toss wings in sauce

Place the fried wings into a large mixing bowl. Pour the hot sauce over the wings and toss quickly but gently to coat evenly. The sauce should cling to the crisp exterior without making it soggy. If sauce seems too thin, return coated wings to the wok and toss over medium heat 30–60 seconds to reduce and adhere (watch carefully to avoid burning).

Finish and garnish

Transfer wings to a serving platter. Sprinkle with reserved sliced scallion greens, extra crushed Szechuan peppercorns (optional), toasted sesame seeds, and cilantro if using. Serve immediately.