Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories979.2 kcal (49%)
Total Fat60.6 g (87%)
Carbs63.8 g (25%)
Sugars2.7 g (3%)
Protein39.8 g (80%)
Sodium1998.2 mg (100%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1.5 lbschicken wing
drums and flats separated
½ tspkosher salt
½ tspwhite pepper
1 Tbspshaoxing wine
1 Tbsplight soy sauce
2 clovesgarlic
grated
1 Tbspginger
grated
1 cupcornstarch
1 tspkosher salt
1 tspwhite pepper
2fresno chili peppers
diced
2jalapenos
diced
1 Tbspgarlic minced
1 Tbspginger
miced
3 cupsneutral oil
for frying, I used avocado oil
serrano peppers
thinly sliced, optional garnish
Instructions
Step 1
If using whole chicken wings, separate drums and flats at the joint and marinate with salt, white pepper, shaoxing wine, light soy sauce, garlic and ginger. Cover and marinate for 1 hour or up to overnight for maximum flavor.
Step 2
Dice your fresno chilis and jalapenos (do not touch your eyes!) along with some garlic and ginger and set aside.
Step 3
In a large mixing bowl, whisk together 1 cup of corn starch, kosher salt, and white pepper until combined.
Step 4
Dredge your chicken wings in the cornstarch dredge and cover completely, leaving no bald spots.
Step 5
Heat neutral oil to 350F and fry for 5-6 minutes (oil should not drop below 300F) or until the internal temperature of the wings reads 165F. Place on a wire rack and immediately sprinkle with white pepper while hot.
Step 6
To a hot pan, heat 1 tsp of oil and fry garlic and ginger for 15 seconds, followed by your peppers. Stir fry for 1 minute (pan should be relatively dry), then add your chicken wings and toss for 1 minute until the peppers and chicken wings are combined. Garnish with thinly sliced serranos for extra heat and serve!
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