Dry Pot Chicken Wings
Hot Dishes

Dry Pot Chicken Wings

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Dry Pot Chicken Wings

About This Recipe

This crispy and flavorful Spicy Fried Chicken Wings with Potatoes is a mouthwatering dish that combines tender chicken wings with golden, slightly charred potatoes for the ultimate texture contrast. The secret lies in double-frying the ingredients—first the potatoes until crispy, then the chicken wings for a caramelized exterior. Aromatic garlic, fiery small red peppers, and numbing peppercorns create a bold Sichuan-inspired flavor, while soy sauce adds depth. Onions bring a touch of sweetness, and toasted sesame seeds provide a nutty finish. Perfectly balanced between spicy and savory, this dish is ideal for those who love a kick of heat with crispy, satisfying bites. Quick stir-frying locks in the juices, ensuring every piece is packed with bold, irresistible flavor. Serve hot for a crowd-pleasing meal!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • chicken wings 200g
The aromatics
  • potatoes 100g
  • onions 50g
  • small red peppers 2 pieces
The sauce & seasonings
  • dried red peppers 5g
  • peppercorns 1 tsp
  • garlic cloves 2
  • sesame seeds 1 tbsp

menu_book Directions

1
Step 1
Cut the whole chicken wings into small pieces. I cut the chicken wings and small chicken legs in the middle. Cut the potatoes into slices and soak them in water to prevent oxidation. Cut the onions into small pieces and prepare them. Cut the small red peppers into small circles.
2
Step 2
Pour oil into the pot, which can be more. First, put in the potatoes and fry them until they are golden brown. You can also leave a little burnt (I think fried potatoes are especially delicious). Then put in the cut chicken pieces and fry them until the surface is yellow and slightly burnt.
3
Step 3
Heat the pot, add small red peppers, dried red peppers, peppercorns, and garlic cloves. Stir-fry until fragrant, then pour the fried chicken wings into the hot wok. Stir-fry and add cooking wine and soy sauce. Continue to stir-fry for 1 minute (I use high heat, but because it’s an electric stove, the high heat may not be as hot as the one in China, so everyone needs to adjust it themselves). Add potatoes and onions, stir-fry until cooked, add salt, and finally sprinkle with sesame seeds and stir-fry evenly before serving.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!