1-Marinating the Chicken: In a large bowl, combine 3/4 cup Shaoxing wine, 1 tablespoon minced ginger, 3 minced garlic cloves, and 1 teaspoon kosher salt. Add 2 1/2 pounds chicken wings and toss to coat thoroughly. Let this marinate for at least 20 minutes or overnight in the refrigerator for deeper flavor. This step infuses the wings with that signature umami taste, making them tender and delicious.

2-Heating and Frying: Heat 2 to 3 cups of neutral-flavored, high-smoke-point oil in a large heavy skillet or wok to about 350°F. For optimal results, choose oils like avocado or peanut as recommended. Remove the chicken from the marinade and discard the excess. Coat each piece with 1 cup potato starch, shaking off any extras, then fry in batches to avoid crowding about 5 minutes per side until golden brown. Drain on paper towels to keep them crispy.

3-Preparing the Topping: In another skillet over medium-high heat, melt 1 tablespoon butter. Once it’s sizzling, add 4 to 6 sliced chiles and 3 to 4 thinly sliced garlic cloves. Stir-fry for 1 to 2 minutes until the chiles start to brown. For a healthier twist, you can adapt this for an air fryer as mentioned in our tips.

4-Assembling and Serving: Transfer the fried chicken to a serving platter, top with the chile and garlic mixture, and sprinkle with 1/8 teaspoon ground white pepper and 1/4 to 1/2 teaspoon Szechuan pepper-salt. Add thinly sliced green onions for garnish if desired. Serve immediately for the best texture and flavor. If you’re into other Asian-inspired dishes, try our sticky Chinese plum chicken drumsticks recipe for a similar vibe.