Counter 03 · Poultry
Wok-Tossed Chili Garlic Wings
Cornstarch-dusted wings fried until crackly and then tossed in a smoking wok with garlic, chilies, carrots, red onion and a sweet soy glaze until everything is sticky and glossy.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
This is the Chinese takeout technique applied to wings: a quick fry for crunch, then a fast toss in the wok with aromatics and a thin sauce that reduces onto the skin in seconds. Cut the vegetables small so they cook in the time it takes the sauce to thicken. The wok should be screaming hot before anything goes in. If you prefer not to deep fry, air fry the dusted wings at 400 F for 25 minutes and move straight to the wok.
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