Schezwan Chicken Wings

Name: Schezwan Chicken Wings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g chicken wings (split into drumettes and flats, tips removed); 1 tbsp soy sauce; 1 pinch black pepper; 1 tbsp ginger-garlic paste; 3 tbsp all-purpose flour; 2 tbsp corn flour; 3 cup oil for deep frying; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs spring onion (whites and greens separated, chopped); 2 pcs green chili (slit vertically); 2 tbsp tomato ketchup; 1 tbsp red chili sauce; 1 tsp vinegar; 1 tsp sugar; 1 pinch salt; 2 tbsp water (to adjust sauce consistency)

RATING

4.6/5(185)

TASTE SCORE

9/10

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.

PREP

20m

COOK

30m

SERVES

100 G

483 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For maximum crispiness, ensure the chicken wings are patted bone-dry before marinating.
2
Double-fry the wings for an extra-crunchy texture: fry once at 160°C for 6 minutes, then again at 190°C for 2 minutes.
3
Use a slotted spoon to remove wings from oil; drain on a wire rack instead of paper towels to prevent steaming and sogginess.
4
Prep all sauce ingredients before you start stir-frying—the cooking process is very fast.
5
If you prefer less heat, seed the green chilies or reduce the chili sauce by half.
6
Leftover wings can be reheated in an air fryer or oven at 180°C for 5 minutes to regain crunch.

RECIPE VARIATIONS

Adapt it for your goals.

oven baked

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 fryer

Air-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 spicy