Ginger Scallion Chicken Wings with Crispy Garlic

• 2 pounds chicken wings, split
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 3 scallions, thinly sliced
• Salt to taste
• Vegetable oil for frying

Steps

1. 1 Pat the chicken wings dry with paper towels and season with salt.
2. 2 In a small bowl, mix soy sauce, sesame oil, rice vinegar, and grated ginger.
3. 3 Toss the wings in the marinade, ensuring they're well coated, and let sit for 15 minutes.
4. 4 Heat vegetable oil in a large skillet or pot to 350°F (175°C).
5. 5 Fry the wings in batches until golden and crispy, about 10-12 minutes per batch.
6. 6 While wings are frying, sauté the sliced garlic in a separate pan until crispy.
7. 7 Remove wings and drain on paper towels.
8. 8 Toss the wings with red pepper flakes and most of the scallions.
9. 9 Serve wings garnished with crispy garlic and remaining scallions.
10. 10 Enjoy hot!

Equipment

• Large skillet or pot
• Tongs
• Paper towels

Variations

• For a tangy twist, add a splash of lime juice to the marinade.

Substitutions

• If chicken wings aren't available, use drumsticks or thighs for a similar result.

Pairings

• Steamed dumplings
• Asian slaw
• Sticky rice

Nutrition

Tips

• For extra crispy wings, refrigerate them after marinating and before frying.
• Adjust red pepper flakes to control the spice level.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These wings can be frozen before frying. Thaw in the refrigerator overnight before cooking.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh cucumber salad.
• Pair with your favorite Asian-inspired dipping sauce.

FAQ