I don’t like waking up in the middle of the night! Never! Not for any reason!
Yes I am the one who can be seen going to bed in the middle of the night but waking up at 2.30 am… Hell No! But this is exactly what is happening to me for past few days, I have no idea about what time zone my body clock has got screwed up with but I am up at 2.30 am! And it sucks! And it makes me use exclamation marks after every sentence like this!
Well I have tried everything, going to bed little late, not having a heavy dinner (screw you!! who ever came up with this idea, not only I woke up in the middle of the night but I also ate the dinner that you deprived me of before going to bed!), meditating… Seriously… How can anyone expect a sleep-deprived human being too meditate. Abstaining from sex, well let’s not even talk about this one!!
So here I am, an absolute sleep and sex deprived human being, sitting in front of my laptop and eating rice and chicken and that too exactly at 3.47 am in the morning! And writing this post!
I Love these wings! I mean it and I am also telling you right now these are not for weak heart, less spice eating people. Yes you can adjust the heat level but then these will become “Oh Soo Good Wings” and people we are here talking and celebrating the “Killer Wings” and seriously go with me no matter what time you are reading this post because I am still pretty much a sleep deprived zombie!
OK getting back to these killer wings, these are the easiest and delicious wings in my kitchen.
As I mentioned above you can adjust the amount of heat by increasing or decreasing the amount of dried pepper used broken in this recipe. Garlic is also a key star in this recipe; I sliced them finely instead of mincing them, it adds a wonderful texture too. Also feel free to play around with the amount of sweet chili sauce. The more you add the stickier it gets… Yummy…
So go head make these, while I try few more remedies to fix my body clock. Also if you guys have any well-tried remedy to treat my crazy off body clock let me know…
Till we meet next, Have Fun and Sleep Tight!!!!
- 10-12 (2 lbs.) chicken wings; drumsticks and mid-wings separated, tips discarded
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1/2 teaspoon ground black pepper
- Enough canola oil for frying (depending on the size of the pan)
- 1 ½ cups Chinese Dried Red Peppers
- 10-12 cloves of garlic, sliced finely
- 1 tablespoon soy sauce
- 2-3 tablespoons Sweet Chili Sauce
- 4-5 Scallions, chopped into 2 inch pieces.
- 1 tablespoon sesame oil
- Rinse clean and dry the chicken wings thoroughly with paper towels. Put the wings in a large clean bowl; add shaoxing wine, soy sauce and ground black pepper. Make sure all the wings are well coated. Let the chicken marinate for atleast 20 minutes or up to 8-10 hours in the refrigerator.
- Heat up a wide, fry pan or a wok over HIGH heat; add enough canola/vegetable oil to reach about ½ – ½ inch in depth. Once the oil is ready add the wings one by one (put thick skin side down first) in the pan. Arrange them in a single layer, no overlapping or crowding the pan. If your pan is small, do it in two batches. Let them fry undisturbed for 4-5 minutes or until the skin is crispy and browned on the first side. Once the first side is done, turn them over and cook them for another 3-5 minutes or until the other side is also crispy and brown and the wings are well done. Take the chicken out and place them on a plate lined with paper towels to drain out the excess oil. Keep aside.
- Add around 2 – 2 ½ tablespoons oil in the pan and heat it on high heat. Once the oil is ready, lower the heat to medium and add all the dried chilies and sliced garlic, stir-fry and cook until the chilies starts to get dark in color and the garlics get golden browned too. Quickly add the fried wings into the pan and toss to combine all the ingredients until evenly mixed. Now add the sweet chili sauce, sesame oil and chopped scallions, give another quick toss to combine everything. Remove from the heat.
- Serve immediately and Enjoy!!
Feel free to adjust the heat level in the recipe by increasing or decreasing the quantity of dried red pepper as per your choice.