Preparation:   

Preparation time: 10 mins

Cooking time: 10 mins

Serving: 3

Ingredients:

• 5 lbs chicken wing drums and flats separated
• 1/2 tsp kosher salt
• 1/2 tsp white pepper
• 1 tbsp shaoxing wine
• 1 tbsp light soy sauce
• 2 cloves garlic grated
• 1 tbsp ginger grated
• 1 cup cornstarch
• 1 tsp kosher salt
• 1 tsp white pepper
• 2 fresno chilis diced
• 2 jalapenos diced
• 1 tbsp garlic minced
• 1 tbsp ginger miced
• 3 cups neutral oil for frying; I used avocado oil
• Serrano peppers thinly sliced, optional garnish

Instructions:

1. If using whole chicken wings, separate drums and flats at the joint and marinate with salt, white pepper, shaoxing wine, light soy sauce, garlic and ginger. Cover and marinate for 1 hour or up to overnight for maximum flavor.
2. Dice your fresno chilis and jalapenos (do not touch your eyes!) along with some garlic and ginger and set aside.
3. In a large mixing bowl, whisk together 1 cup of corn starch, kosher salt, and white pepper until combined.
4. Dredge your chicken wings in the cornstarch dredge and cover completely, leaving no bald spots.
5. Heat neutral oil to 350F and fry for 5-6 minutes (oil should not drop below 300F) or until the internal temperature of the wings reads 165F. Place on a wire rack and immediately sprinkle with white pepper while hot.
6. To a hot pan, heat 1 tsp of oil and fry garlic and ginger for 15 seconds, followed by your peppers. Stir fry for 1 minute (pan should be relatively dry), then add your chicken wings and toss for 1 minute until the peppers and chicken wings are combined. Garnish with thinly sliced serranos for extra heat and serve!