Chinese · Sichuan · main

Ma La Chicken Wings

Ma La Chicken Wings reads richness 7.2, nutty 5.2 and umami 4.3 on Palate's 0–10 flavor X-ray — a Chinese · Sichuan main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 7.2 · Nutty 5.2 · Umami 4.3 · Allium 4.2 · Heat 4.1 · Sweetness 3.8 · Salinity 3.7 · Warm Spice 3.3 · Herbaceous 2.1 · Bitterness 1.7 · Floral 1.3 · Earthy 0.9

What's in it (13)

Time & effort: about 54 min (44 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 198.1 kcal, 12.9 g protein, 10.6 g fat, 12.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Pat the wings completely dry, then toss with 1 teaspoon of the salt and the baking powder; spread on a wire rack and let sit at room temperature until the surface feels tacky-dry, about 15 minutes.
  2. Toss the wings thoroughly in the cornstarch, coating every piece, and shake off the excess.
  3. Heat the vegetable oil to 325 F in a wok or heavy pot. Fry the wings in two batches, 8-9 minutes per batch, until pale golden and cooked through to 165 F internally; drain on a wire rack.
  4. Let the fried wings rest 10 minutes while you raise the oil to 375 F.
  5. While the wings rest, toast the dried chiles and Sichuan peppercorns in a dry skillet over medium heat, shaking often, until fragrant and the chiles darken slightly, about 1-2 minutes; tip out of the skillet so they don't scorch.
  6. Return the wings to the 375 F oil in two batches and fry until deep golden-brown and shatteringly crisp, 3-4 minutes per batch; drain. (They'll turn mahogany-red once tossed in the chile oil.)
  7. Wipe out the skillet, add 2 tablespoons of the frying oil, and set over medium heat. Add the garlic and ginger; saute until fragrant and just golden at the edges, about 1 minute.
  8. Add the scallion whites, toasted chiles and Sichuan peppercorns, and sugar; stir-fry until fragrant, about 30 seconds.
  9. Add the crisped wings to the skillet and toss until every piece is coated in the chile-peppercorn mixture, about 1 minute.
  10. Off heat, drizzle with the sesame oil and toss with the scallion greens and sesame seeds; season with the remaining salt to taste and serve immediately.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.