Sweet-and-Spicy Chicken Wings
To tell if these chicken wings are cooked, pierce one with a knife— the juice from the wing should run clear when the meat is cooked through.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 12 chicken wings
- ½ tsp. ground black pepper
- ¼ tsp. cayenne powder
- ½ Tbsp. garlic salt
- ½ cup rice flour
- ½ cup peanut oil
- 1 clove garlic, peeled and minced
- 2 slices ginger, peeled and minced
- 1 small red jalapeño pepper, seeded and minced
- ½ cup jarred sweet-and-sour sauce
- 4 Tbsp. chopped scallions
- In a large bowl, season the wings with black pepper, cayenne, and garlic salt. Toss the seasoned wings with the rice flour and set aside.
- Add the oil to a wok over medium-high heat. Once the oil reaches temperature, gently shake off excess flour from the wings and carefully add them to the wok. Fry until golden brown and cooked through—about 7–8 minutes. Remove the chicken wings and drain on a platter lined with paper towels.
- Carefully drain all but 1 tablespoon of the oil from the wok. Over medium heat, add in the garlic, ginger and jalapeño. Stir-fry for 15 seconds.
- Add in the sweet-and-sour sauce. Allow the sauce to come to a boil and return the chicken wings to the wok. Toss the wings to coat well. Transfer to a platter and sprinkle with scallions. Serve immediately.