Firecracker Chicken Wings
Submitted by MrsTiregod
Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThese wings bring the heat and then some.
Chicken wings get a quick sherry marinade, then brown up crispy in a hot skillet before simmering in a bold sauce built on stir-fry sauce, fresh ginger, garlic, and crushed red pepper flakes.
The cornstarch slurry at the end pulls everything into a sticky, glossy glaze that coats each wing like lacquer. Scattered green onions on top add a fresh, sharp bite to cut through all that fiery richness.
Serve them over steamed rice to catch every drop of sauce, or pile them on a platter for game day and watch them vanish.
Kitchen Tips
- Marinate the wings for a full 30 minutes so the sherry and stir-fry sauce have time to penetrate
- Brown the wings in batches so the pan stays hot and you get a real sear, not a steam
- Adjust the red pepper flakes up or down to match your heat tolerance
- Mix the cornstarch slurry right before adding it to the pan so it doesn’t settle and clump
Ingredients
Directions
Disjoint the chicken wings.
Discard the tips or save for stock.
In a small bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry together.
Coat the chicken pieces with the mixture, cover, and refrigerate for 30 minutes.
Meanwhile, combine the ⅓ cup of stir-fry sauce, ginger root, garlic, red pepper, and water.
Set aside.
In a large skillet over medium heat, brown the chicken on all sides in hot oil.
Remove the chicken from the pan and discard the fat.
Pour the stir-fry sauce mixture into the same pan.
Add the chicken.
Cover and simmer for 5 minutes.
Sprinkle the chicken with the green onions.
Cover and simmer for 5 minutes longer, or until the chicken is tender.
Combine the cornstarch and water.
Stir the cornstarch mixture into the skillet.
Cook, stirring, until the sauce boils and thickens.
Serve over rice.
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