Spicy grilled chicken wings (pan version)

Overview

I particularly miss the spicy grilled chicken wings from the barbecue stalls in my hometown. Most of the chicken wings in northern barbecue restaurants are honey-glazed and sweet. I really don’t like them. The oven broke again a while ago, so it doesn’t matter. I can cook it in a pan.

Tags

• hot dishes
• chicken wings
• chili powder
• cooking wine
• cumin powder
• five spice powder
• ginger
• homemade chili oil
• light soy sauce
• old soy sauce
• onions
• sichuan pepper powder
• white sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Wash chicken wings. Mix light soy sauce, dark soy sauce, cooking wine, white pepper, sugar, salt and chopped onions and ginger to make a marinade. Mix chili powder, Sichuan pepper powder, cumin powder and allspice powder evenly and set aside.

   

2. 2 Make two cuts on the front and back of the chicken wings. Cut them along the way to make them look better

   

3. 3 Marinate the chicken wings with the prepared marinade for 2 hours

   

4. 4 Take out the marinated chicken wings, clean off the green onions and ginger, put them in a cold pot, and use the slowly rising temperature to force out the fat in the chicken wings. I made an extra chicken leg. The chicken leg was boneless, and I used toothpicks to poke some small holes in the chicken skin, and marinated it together with the chicken wings.

   

5. 5 Fry over low heat until golden brown and turn over

   

6. 6 Brush evenly with chili oil

   

7. 7 Cover the pot, keep the heat low for 10 minutes, then turn and brush the other side with chili oil

   

8. 8 Ahhhh! Forgive me for taking a picture with one hand. Because the other hand is sprinkling chili powder. Sprinkle the chili powder you just mixed evenly on both sides of the chicken wings.

   

9. 9 Sprinkle cumin and sesame seeds after serving.