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From @Chinese Cooking Demystified

Chinese-Style Buffalo Wings

40 min · Serves 2

40 mintotal
20 minhands on
34steps
2servings

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Ingredients

For the chili paste

  • 85 g pickled millet chilies (Xiaomi La)
  • 1–2 cloves garlic
  • 80 ml water (about 1/3 cup)

For the blue cheese dressing

  • 35 g blue cheese
  • 1 cube white fermented tofu
  • 75 g plain yogurt
  • 20 g mayonnaise
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp MSG
  • 1/4 tsp rice vinegar
  • Sprinkling of minced celery leaf
  • To serve
  • Deep-fried mantou (optional)
  • Celery sticks, peeled and cut
  • Fresh mild red chilies, sliced

For the wing marinade

  • 15 chicken wings
  • 1 tsp salt
  • 1/2 tsp chicken bouillon powder
  • 1/2 tbsp red fragrant chili powder
  • 1/2 tbsp spicy chili powder
  • 1/2 tbsp soy sauce
  • 1/2 tbsp bourbon
  • 1/2 tbsp Tabasco sauce
  • 1/4 tsp white pepper
  • 1/4 tsp garlic powder

For the sauce

  • Prepared chili paste
  • Chicken stock or water, as needed to reach 240 ml (1 cup)
  • 1/2 tbsp milk powder
  • 1/2 tbsp Tabasco sauce
  • 1 tsp sugar
  • 1 tsp rice vinegar
  • 1/4 tsp white pepper
  • 1/4 tsp MSG
  • 1/2 tsp chicken bouillon powder
  • 1/8 tsp garlic powder
  • 1/2 ghost pepper (Shuan Shuan La) (optional)
  • 2 tbsp butter
  • 1 clove garlic, finely minced
  • 3 pickled spicy chilies
  • 1/2 tsp spicy chili powder
  • 1 tbsp bourbon
  • 2 tsp potato starch
  • 2 tsp water
  • 2 1/2 tbsp cold butter, cubed

For the wing batter

  • 1 egg white
  • 10 g water
  • 10 g cornstarch
  • Oil for deep frying

To cook the wings

    To finish the dish

      Method

      For the chili paste

      1. Blend the pickled millet chilies, garlic cloves, and 80 ml water in a blender until smooth.

      2. Strain the mixture through a fine mesh sieve into a container.

      For the blue cheese dressing

      1. In a small bowl, mash together the blue cheese and white fermented tofu.

      2. Add the plain yogurt, mayonnaise, sugar, salt, MSG, and rice vinegar, then stir until smooth.

      3. Sprinkle with minced celery leaf and mix in well.

      For the wing marinade

      1. Add the chicken wings to a mixing bowl.

      2. Add the salt, chicken bouillon powder, red fragrant chili powder, spicy chili powder, soy sauce, bourbon, Tabasco sauce, white pepper, and garlic powder to the wings.

      3. Mix thoroughly to coat the wings evenly.

      4. Cover and refrigerate to marinate.

        Then 120 min of waiting

      For the sauce

      1. Combine the prepared chili paste with enough chicken stock or water to make 240 ml (1 cup) of total liquid.

      2. Add the milk powder, Tabasco sauce, sugar, rice vinegar, white pepper, MSG, chicken bouillon powder, and garlic powder to the liquid, then stir well.

      3. If using the ghost pepper, steep half of the ghost pepper in the liquid sauce base until ready to stir-fry.

      For the wing batter

      1. Whisk the egg white in a small dish until frothy.

      2. In a separate bowl, mix 10 g water with 10 g cornstarch to form a slurry, then combine it with the egg white.

      3. Pour the egg white mixture over the marinated wings and toss until thoroughly coated.

      To cook the wings

      1. Heat a wok with deep-frying oil to 250°F (120°C).

      2. Carefully add the wings to the oil and jiggle them slightly to prevent sticking.

      3. Fry for about 1 minute until the coating sets, then remove the wings from the oil.

      4. Increase the oil temperature to 350°F (175°C).

      5. Re-add the wings to the hot oil and fry for about 4 minutes until completely cooked through and crispy.

        Then 4 min of waiting

      6. Drain the wings on a wire rack or slotted spoon.

      To finish the dish

      1. Remove the ghost pepper half from the liquid sauce base if it was added.

      2. In a clean wok over low heat, melt 2 tbsp of butter until foamy.

      3. Add the minced garlic and fry until fragrant, about 30 seconds.

      4. Stir in the 3 pickled spicy chilies and 1/2 tsp spicy chili powder.

      5. Increase the heat to high, quickly mix, then pour the 1 tbsp bourbon along the side of the wok.

      6. Pour in the prepared sauce mixture and bring to a light boil.

      7. Lower the heat to low, mix 2 tsp potato starch with 2 tsp water to form a slurry, and drizzle it into the boiling sauce while stirring.

      8. Cook until the sauce thickens to a glossy consistency, about 1 minute.

      9. Turn off the heat completely.

      10. Add the 2 1/2 tbsp of cold cubed butter bit by bit, stirring continuously until fully melted and emulsified into the sauce.

      11. Add the piping hot deep-fried wings into the wok and toss vigorously to coat them completely in sauce.

      12. Transfer the coated wings to a serving plate, pouring any excess sauce into a small bowl.

      13. Serve hot alongside the blue cheese dressing, peeled celery sticks, sliced fresh red chilies, and deep-fried mantou.

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