Halving the wings lengthways is the trick worth stealing: more cut surface takes the marinade faster, and the bone slides out cleanly when eating. The sauce base is a spoon of doubanjiang plus a small block of beef-tallow hotpot base, which does the seasoning so completely that the source adds no salt at all. The vegetables are blanched first so the final toss is quick.
Sichuan · Main
Dry Pot Chicken Wings With Cauliflower and Potato Sticks
Wings are halved, marinated and fried alongside potato sticks, then tossed with cauliflower, celery and onion in a wok of doubanjiang and beef-tallow hotpot base.
- Prep25 min
- Cook25 min
- Serves3
- LevelMedium
Ingredients
| 10 | chicken mid-joint wings , halved lengthways |
| 1 tbsp | light soy sauce , plus a little more for the wok |
| 1 tbsp | oyster sauce |
| 1 tbsp | Shaoxing wine |
| 1 tbsp | ground white pepper |
| 5 g | ginger , sliced |
| 2 | scallions , sectioned |
| cornflour , a light dusting | |
| 1 | potato , cut into sticks |
| 1/4 | cauliflower , in small florets |
| 2 sticks | celery , sectioned |
| 1/2 | onion , sliced |
| 1 tbsp | doubanjiang |
| 1 small block | beef-tallow hotpot base |
| neutral oil , for frying |
Method
- Halve the wings, then rub them with the soy sauce, oyster sauce, pepper, wine, ginger and scallion. No extra salt; the sauces carry it.
- Dust with cornflour, toss again, and marinate at least 15 minutes.
- Cut the potato into sticks, trim the cauliflower and celery. Blanch them in boiling water until just cooked and drain.
- Heat the oil and fry the wings and the potato sticks until cooked through and golden. Lift out.
- In another pan, fry the scallion, ginger, onion, doubanjiang and hotpot base until the oil turns red and fragrant. Add a fresh chilli here if you want real heat.
- Return the wings and potato and toss, with a little soy sauce.
- Add the cauliflower and celery, toss everything over high heat until coated, and serve straight from the pan.
Notes
- The hotpot base is a block sold beside the hotpot goods in Chinese grocers; doubanjiang alone will not give the same depth.
- Swap in lotus root, kelp knots, corn or rice cakes for any of the vegetables — the source lists them all as fair game.
Ratios and technique checked against 曼曼的爱007 on Douguo (干锅鸡翅). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.