Scallion-ginger Chicken Wings Recipe

Prepare wings

Pat the 24 chicken wings dry with paper towels. If not already split, separate drumette from flat at the joint and discard wing tips or reserve for stock.

In a large bowl combine 1.5 tsp kosher salt, 1/2 tsp white pepper, 2 tbs Shaoxing wine and 1.5 tbs light soy sauce. Add the wings and toss to coat. Marinate at least 20 minutes and up to 2 hours in the refrigerator.

Drain any excess liquid from the wings except a light coating. Sprinkle 3 tbs cornstarch over wings and toss to coat evenly. Add 1/2 cup vegetable oil and rub it in so wings have a thin film of oil — this helps crisping and browning.

Heat a deep heavy-bottomed pot or a deep fryer with enough neutral oil to deep fry (about 2–3 inches) to 350°F (175°C). If shallow frying a few at a time in a skillet, heat oil to medium-high and maintain a steady sizzle.

Fry wings in batches to avoid overcrowding. Cook 6–8 minutes per batch (depending on size), turning occasionally, until crisp and golden and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a sheet pan. Keep warm in a 200°F (95°C) oven while finishing remaining wings.

While the wings are frying, prepare aromatics. Peel the fresh ginger and finely julienne or mince it to yield about 1.5 oz total. Peel and finely mince 4 garlic cloves. Trim the scallions: separate whites from greens. Slice whites thinly; slice greens into 1-inch batons for garnish and some thin rounds for finishing.

In a medium skillet or wok, set 3 tbs neutral oil over medium heat until shimmering but not smoking.

Add the minced ginger and sliced scallion whites to the oil. Sauté gently for 1–2 minutes until fragrant and the scallion whites soften but do not brown (reduce heat slightly if they begin to brown).

Add the minced garlic and sauté 20–30 seconds until aromatic.

Stir in 2 tbs light soy sauce, 0.5 tsp dark soy sauce (optional for color), 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp granulated sugar, 0.5 tsp sesame oil and 0.5 tsp chili flakes if using. Cook and simmer briefly (30–45 seconds) so the sugar dissolves and the flavors meld. Taste and adjust seasoning: add a pinch of salt if needed or a splash more vinegar for brightness.

If you want a little more sauce volume to coat wings, add 1–2 tbs warm water and stir to emulsify; simmer 15–30 seconds until slightly thickened.

Return the cooked wings to the skillet with the scallion-ginger sauce or pour the sauce over wings in a large mixing bowl. Toss quickly and evenly so each wing is coated with the scallion-ginger mixture. The hot wings will briefly wilt the scallion greens and infuse flavor.

Transfer wings to a serving platter. Scatter the reserved scallion greens, thinly sliced rounds, and 1 tsp toasted sesame seeds over the wings. Serve immediately with lime wedges on the side for squeezing (optional).

Leftovers: refrigerate in an airtight container up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes and reheat a small amount of sauce, toss, and serve.