Chicken Wings Stir Fry – Peter’s Food Adventures

You’ll love this Chicken Wings Stir Fry, a new way to enjoy humble chicken wing. Authentic Chinese flavors stir fried together in a wok, making a mouth watering dinner your family will ask for again and again.

Chicken Wings Stir Fry is one of my favorite Chinese recipes that my mom made. My parents were born and raised in Northwest China, so growing up we ate a lot of delicious Chinese food. As a kid, I especially liked the mushrooms and sauce that I would drown over the rice.

Why You’ll Love This Recipe

Budget Friendly – chicken wings aren’t expensive and when served over rice, a filling dinner to feed your family
Easy – stir fry the chicken wings, vegetables and mix them all together – no special skills required for this recipe
Authentic – real Chinese flavors with easy to find sauces like Soy Sauce, Chinese Cooking Wine and Mushroom Soy

Ingredients

Chicken Wings – Wingettes and Drumettes
Garlic – 8 cloves minced (a garlic lovers recipe)
Marinade – Soy Sauce, Chinese Cooking Wine
Oil – neutral cooking oil like Sunflower or Canola
Napa Cabbage – Chinese Cabbage or Wombok for flavor, juiciness and texture
Mushrooms – White Mushrooms, Champignons, Baby King Oyster Mushrooms
Dried Black Fungus Mushrooms – optional, Wood Ear mushrooms are inexpensive, add flavor and texture
Salt
Green Onions
Dark Mushroom Soy – adds flavor depth and a richer color
Thickening Slurry – Potato Starch and Water

How to Make Chicken Wing Stir Fry

Marinate Chicken Wings – in a large bowl, mix together chicken wings with 3 tablespoons Soy Sauce, 2 tablespoons Shaoxing Wine, 6 minced garlic cloves. Fully coat meat and marinate for 2 hours (overnight in fridge is best).
Fry Wings – Heat wok on high with 3 tablespoons of oil. Brown chicken wings for 5 minutes until brown and crispy. Add 3 tablespoons Soy Sauce, cover with lid and cook for 10 minutes until cooked. Set aside.
Hydrate Black Fungus Mushrooms – place ¼ cup of dried mushrooms in hot boiling water until expanded and rehydrated. Drain and set aside.
Napa Cabbage – add 1 tablespoon oil and fry chopped Chinese Napa Cabbage and cook for 1 minute. Set aside
Flash Fry Green Onions – add 1 tablespoon oil and flash fry green onions for 30 seconds until fragrance released. Set aside.
Fry Mushrooms – Add 2 tablespoons oil and fry mushrooms. Cook until they are soft and have released juices (about 5 minutes). Season with salt.
Combine – return all the cooked ingredients and remaining minced garlic back to the wok and mix together.
Add Liquids – mix in 2 cups of water and 1 tablespoon of Dark Mushroom Soy.
Thicken – make a slurry by mixing ¼ cup water with 2 tablespoons of potato starch (or corn starch). Mix into the stir fry and cook for 4 minutes until thickens.
Serve – enjoy over steamed rice and serve immediately.

Stir Fry Variations

Red Bell Pepper – chop and mix into stir fry, adds flavor and color
Chili Pepper – slice a red chili pepper for a spicy kick
Ginger – add a teaspoon of chopped ginger
Mushrooms – change up the variety of mushrooms, mix and match with your favorites

Recipe Tips and FAQs

Don’t Overcook – resist the urge to fry vegetables for longer. A quick flash fry is all they need.
Cube Don’t Shred – the cabbage quickly wilts and releases juices. Cube into 2″ pieces, specifically the thick cabbage stems
Ensure Chicken is Cooked – Chicken on the bone takes longer to cook. It’s important to use a lid to cook the wings in the wok, trapping heat like a dome to ensure even cooking. Chicken is cooked when internal temperature reaches 165°F (74°C). Allow extra time if needed.
Add Chicken Thighs – for a meatier stir fry, add boneless skinless chicken thigh pieces. Marinate and stir fry and add into the wok.
Adjust Thickness – the sauce should resemble the thickness of a gravy, thicken by adding more slurry, thin by adding more water

Prepare Your Chicken Wings

Many chicken wings are sold with the complete wing, all three parts still connected. It’s easy to separate wings into individual pieces. Using a sharp knife, find the middle of the joint, and cut in half. Slice off the thin wing tips and freeze them to make chicken broth.

Potato Starch Substitute

Potato Starch is the go-to thicken in Chinese cuisine. It not only thickens, but the gravy like sauce isn’t cloudy, but more clear. Substitute with Corn Starch which is easily found in supermarkets.

Storage and Re-heating

Fridge – place in an airtight container and keep refrigerated. Enjoy within 3 days.
Reheating – place in a wok or frying pan over medium heat and warm until heated through.

Asian Recipes You’ll Love

Chicken Wing Stir fry is a flavorful recipe that’s budget friendly and yet still meaty. Served over white rice, packed with flavor, it will be a new family dinner favorite. Bon Appetit! Приятного аппетита!