Schezwan Chicken Wings
Crispy, deep-fried chicken wings coated in a fiery, garlicky Schezwan sauce. A popular Indo-Chinese street food snack that's sticky, spicy, and packed with bold umami flavor. Perfect as a party appetizer or a side with fried rice.
For 4 servings
- prep · ~15 min
Prepare the chicken wings.
1.Pat the chicken wings completely dry with paper towels.2.In a bowl, toss the wings with 1 tbsp soy sauce, 1 pinch black pepper, and 1 tbsp ginger-garlic paste.3.Cover and let them marinate for 15 minutes.TIPDrying the wings well before marinating helps the seasoning stick and gives a crispier crust. - mix · ~1 min
Coat the wings with flour.
Add the all-purpose flour and corn flour to the marinated wings. Toss well to coat each piece evenly in a thin, dry layer.
- fry · ~10 min
Deep fry the chicken wings.
1.Heat 3 cups oil in a wok on medium-high heat. The oil is ready when a pinch of flour sizzles immediately.2.Carefully slide the wings into the hot oil in batches, without crowding.3.Fry for 8-10 minutes, turning occasionally, until deep golden and crisp.4.Remove with a slotted spoon and drain on a paper towel-lined plate.TIPFry in batches to keep the oil temperature from dropping suddenly. Crowding results in soggy, oily wings. - saute · ~5 min
Build the Schezwan sauce.
1.Heat 1 tbsp oil in a large pan or wok over high heat.2.Add the chopped garlic, ginger, slit green chilies, and spring onion whites.3.Stir-fry for 1 minute until fragrant but not burnt.4.Lower the heat and quickly add the tomato ketchup, chili sauce, and 1 tbsp soy sauce.5.Add vinegar, sugar, a pinch of black pepper, and salt. Stir vigorously for 30 seconds.6.Add 2 tbsp water and let the sauce bubble until it turns glossy and slightly thick.TIPKeep the heat on high for the initial toss to get that smoky wok-char flavor crucial to Indo-Chinese cooking. - mix · ~1 min
Toss the wings in the sauce.
Add the crispy fried wings to the wok. Toss vigorously until each wing is thoroughly coated in the glossy, red Schezwan sauce.
- garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving plate and sprinkle generously with the reserved spring onion greens.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum crispiness, ensure the chicken wings are patted bone-dry before marinating.
- 2Double-fry the wings for an extra-crunchy texture: fry once at 160°C for 6 minutes, then again at 190°C for 2 minutes.
- 3Use a slotted spoon to remove wings from oil; drain on a wire rack instead of paper towels to prevent steaming and sogginess.
- 4Prep all sauce ingredients before you start stir-frying—the cooking process is very fast.
- 5If you prefer less heat, seed the green chilies or reduce the chili sauce by half.
- 6Leftover wings can be reheated in an air fryer or oven at 180°C for 5 minutes to regain crunch.
Adapt it for your goals.
Oven-baked
Skip the deep-fry: coat the marinated wings with a light spray of oil and bake at 220°C for 25 minutes, flipping halfway. Toss in the sauce and bake 5 more minutes for a lower-fat option.
air fryerAir-fryer
For an oil-light version, air-fry the coated wings at 200°C for 12 minutes, shaking halfway. This delivers a similar crunch with significantly less oil.
extra spicyExtra-spicy
Add 1-2 teaspoons of crushed red chili flakes or a drizzle of chili oil to the sauce for a fiery kick that chili lovers will appreciate.
garlic forwardGarlic-forward
Double the amount of chopped garlic and add a teaspoon of garlic powder to the flour mixture for an intensely garlicky version.
Why this is on our healthy list.
Rich in Protein
Chicken wings provide a good amount of high-quality protein, essential for muscle repair and satiety.
Contains Immunity-Boosting Ingredients
Garlic and ginger in the sauce are known for their antimicrobial and anti-inflammatory properties.
Source of B Vitamins
Chicken is naturally rich in B vitamins like niacin and B6, which support energy metabolism.
Frequently asked questions
Yes, but increase the marination time to 30 minutes and the frying time to 12-14 minutes to ensure they cook through.
