Sichuan dry pot chicken wings
Crispy chicken wings tossed with colorful vegetables in a spicy, numbing Sichuan dry pot sauce. This one-pan dish is packed with flavor and perfect for a bold weeknight dinner.
- Total time
- 35 min
- Servings
- 3
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 lb chicken wings
- 1 medium red bell pepper
- 1 medium carrot
- 3 stalks green onions
- 2 medium purple shallots
- 10 whole dried chili peppers
- 1 tbsp Sichuan peppercorns
- 2 tbsp soy sauce
- 3 tbsp cooking oil
- ½ tsp salt
Instructions
- 1
Pat wings dry and season with salt; let sit for 10 minutes.
- 2
Heat oil in a wok over medium-high; fry wings until golden and crispy, about 8 minutes per side.
- 3
Remove wings; in same wok, sauté shallots, chili peppers, and Sichuan peppercorns until fragrant.
- 4
Add sliced carrot and bell pepper; stir-fry for 3 minutes until slightly tender.
- 5
Return wings to wok; add soy sauce and toss everything together for 2 minutes.
- 6
Garnish with chopped green onions and serve hot.
Tools you’ll need
- wok
- spatula
- knife
- cutting board
- measuring spoons
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