Uncle Roger's Egg Fried Rice and Crispy Spicy Chicken Wings

S7 E09 | Uncle Roger + Jimmy O Yang | Slanted Comedy and Fried Rice | Something's Burning

Uncle Roger and Jimmy O Yang join Bert for a masterclass in egg fried rice and a plate of crispy, spicy Sichuan-style chicken wings. For Uncle Roger's Egg Fried Rice, be sure to pre-order his cookbook. The wings recipe is below: shallow fried until golden, then tossed in a wok with chilis, Sichuan peppercorns and garlic chives.

Crispy Spicy Chicken Wings

Ingredients

  • 20 chicken party wings or flats, flats cut in half
  • 2 tablespoons fresh ginger, finely sliced
  • 3 green onions, sliced into 1/2 inch pieces
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon salt
  • 2 tablespoons oyster sauce
  • 4 tablespoons cornstarch
  • 1-2 cups plus 2 tablespoons peanut oil (or another neutral oil)
  • 3 tablespoons chicken fat schmaltz
  • 1 cube of hot pot soup base
  • 3 garlic cloves, finely diced
  • 1/4 cup packed dried whole red chilis (use less if sensitive to heat)
  • 1-2 teaspoons Sichuan peppercorns (use less if sensitive to heat)
  • 1 tablespoon white sugar
  • 2 tablespoons white sesame seeds
  • 1/4 cup Asian chives, rough chopped

Steps

  1. Use a large kitchen knife to cut the flat chicken wings in half. There are two bones in the flats; cut between them down the center. This helps them cook faster and gets seasoning inside the wings.
  2. Place the halved wings in a large bowl and add ginger, green onions, Shaoxing wine, salt and oyster sauce; massage to coat thoroughly.
  3. Set the wings aside for 15 minutes in the fridge.
  4. Set a large cast iron skillet over medium heat and add peanut oil, enough for about a third of an inch of oil for shallow frying.
  5. Remove the wings from the fridge; add cornstarch and toss to coat all the wings.
  6. Add the wings to the hot oil and shallow fry for 7-8 minutes, turning with tongs several times to brown evenly until rich golden brown.
  7. Turn the heat to medium low if they brown too quickly and don't overcrowd the skillet. Two or three batches is fine if your skillet is small.
  8. Once cooked through and browned, remove the wings to a wire rack lined sheet pan.
  9. Place a wok over medium high heat; add 2 tablespoons of peanut oil and tilt to coat.
  10. Heat for one minute, discard the oil and return the wok to the heat.
  11. Add the chicken fat to the wok and heat through for 30 seconds.
  12. Add the hot pot base cube and break it up as it melts, about 1 minute.
  13. Add garlic, dried whole chilis and Sichuan peppercorns.
  14. Fry 1-2 minutes until fragrant, tossing constantly with the wok turner.
  15. Add the fried wings back to the wok, toss to combine with the chilis and heat through 1-2 minutes.
  16. Add sesame seeds and toss to coat for another minute.
  17. Sprinkle with sugar and garlic chives, toss to coat, then take the wok off the heat.
  18. Transfer the wings to a serving platter and serve with a side of Uncle Roger's Egg Fried Rice.

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