Crispy Chicken Wings with Potatoes and Spicy Sauce

Ingredients

• 1 kg Chicken wings (Cut in half at the joint)
• 30 g Scallion (Chopped; reserve some for garnish)
• 15 g Fresh ginger (Grated or finely chopped)
• 2 tbsp Light soy sauce (For marinating)
• 2 tbsp Oyster sauce (For marinating)
• 2 tbsp Cornstarch (Helps form a crispy coating)
• 500 g Potatoes (Diced)
• 60 ml Vegetable oil (For frying; more may be needed depending on the size of the pan)
• 4 Garlic (Cloves, finely chopped)
• 1 Fresh chili (Chopped; adjust the amount to taste)
• 100 g Spicy sauce or dry hot pot sauce (Use your preferred spicy sauce or dry hot pot sauce)
• 150 g Mixed vegetables (Optional; add your preferred vegetables, cut into small pieces)

Steps

1. 1

   Cut each chicken wing in half at the joint and pat it thoroughly dry with paper towels to help it brown.

2. 2

   Place the wings in a bowl. Add the chopped scallion, ginger, light soy sauce, oyster sauce, and cornstarch.

3. 3

   Mix thoroughly until all the wings are evenly coated. Let them rest for a few minutes while you prepare the potatoes and heat the pan.

4. 4

   Heat a large skillet or wok over medium-low heat and add enough of the oil to fry the wings.

5. 5

   Add the wings in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry over medium-low heat, turning frequently, until golden, crispy, and fully cooked in the center, about 12-16 minutes.

6. 6

   Remove the wings and drain them on a rack or paper towels. Check that the chicken reaches 74 °C in the thickest part, without touching the bone.

7. 7

   Add a little more oil to the pan if needed. Add the diced potatoes and fry until golden and crispy on the outside but tender when pierced, about 10-15 minutes. Remove and drain them.

8. 8

   Return the pan to medium heat and add the chopped garlic and chili. Cook for 30-60 seconds, stirring, until fragrant but without letting the garlic burn.

9. 9

   Add your preferred spicy sauce or dry hot pot sauce. Stir briefly so it heats through and combines with the garlic and chili.

10. 10

    If using vegetables, add them now and stir-fry until just tender but still slightly crisp.

11. 11

    Return the wings and potatoes to the pan. Toss everything carefully until the sauce coats each piece well, then heat for another 1-2 minutes.

12. 12

    Give everything one final toss, taste, and adjust the spiciness if necessary. Serve immediately while very hot to preserve the crispy texture.

Notes

The transcription does not provide exact quantities, so the amounts listed are estimates for four servings. Fry in batches to prevent the wings and potatoes from steaming instead of becoming crispy. The soy sauce, oyster sauce, and spicy sauce already provide plenty of salt; taste before adding more.

Nutrition per serving

• main course
• chicken
• crispy
• spicy
• fried
• family meal
• Asian-style