Killer Wings

1. Rinse clean and dry the chicken wings thoroughly with paper towels. Put the wings in a large clean bowl; add shaoxing wine, soy sauce and ground black pepper. Make sure all the wings are well coated. Let the chicken marinate for atleast 20 minutes or up to 8-10 hours in the refrigerator.
2. Heat up a wide, fry pan or a wok over HIGH heat; add enough canola/vegetable oil to reach about ½ – ½ inch in depth. Once the oil is ready add the wings one by one (put thick skin side down first) in the pan. Arrange them in a single layer, no overlapping or crowding the pan. If your pan is small, do it in two batches. Let them fry undisturbed for 4-5 minutes or until the skin is crispy and browned on the first side. Once the first side is done, turn them over and cook them for another 3-5 minutes or until the other side is also crispy and brown and the wings are well done. Take the chicken out and place them on a plate lined with paper towels to drain out the excess oil. Keep aside.
3. Add around 2 – 2 ½ tablespoons oil in the pan and heat it on high heat. Once the oil is ready, lower the heat to medium and add all the dried chilies and sliced garlic, stir-fry and cook until the chilies starts to get dark in color and the garlics get golden browned too. Quickly add the fried wings into the pan and toss to combine all the ingredients until evenly mixed. Now add the sweet chili sauce, sesame oil and chopped scallions, give another quick toss to combine everything. Remove from the heat.
4. Serve immediately and Enjoy!!

Killer Wings

Ingredients

Instructions