dried chicken wings

How to Make Dry-Pot Chicken Wings: A Comprehensive Guide

Dry-pot chicken wings, a popular Sichuan-inspired dish, are loved for their tender meat, crispy skin, and spicy, aromatic sauce. Here’s a step-by-step guide to recreate this flavorful meal at home.

Ingredients: 500g chicken wings (trimmed and scored), 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tbsp sugar, 2 dried chilies, 1 tbsp Sichuan peppercorns, 2 garlic cloves, 1-inch ginger, and vegetables like potatoes or bell peppers (optional).

Steps:

1. Marinate the Wings: In a bowl, mix soy sauce, Shaoxing wine, sugar, and cornstarch. Coat the wings evenly and let them sit for 20 minutes.

2. Prepare the Dry Pot: Heat 3 tbsp oil in a wok over medium-high heat. Sauté ginger, garlic, and dried chilies until fragrant. Add Sichuan peppercorns and stir for 30 seconds.

3. Cook the Wings: Place marinated wings in the wok. Pan-fry for 5-7 minutes per side until golden. For extra crispiness, deep-fry briefly first.

4. Add Vegetables (Optional): Toss in potatoes or bell peppers, stir-fry for 3 minutes.

5. Season and Simmer: Pour in ½ cup water, cover, and simmer for 10 minutes until wings are tender. Uncover and cook off excess liquid for a dry, saucy finish.

Garnish with sesame seeds and serve hot with rice. Enjoy this spicy, numbing, and utterly delicious dish!