Chicken Wings and Sea Snails is a classic Cantonese late-night dish. The chicken wings are tender and flavorful, while the sea snails are bouncy and sweet. The wings are patted dry and pan-fried directly to lock in the juices. The rich sauce carries the aroma of perilla—a complete meal in one pot, perfect with steamed rice or as a dish to go with drinks.
🌴 Ingredients:
· 8-10 chicken wings (fresh, scored on both sides for better flavor)
· 500g sea snails (fresh, soaked in salt water in advance to purge sand)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 whole head of garlic (peeled and smashed)
· 4-5 shallots (chopped, for aroma)
· 3-4 dried red chilies (cut into segments, for flavor)
· 1 small bunch of perilla leaves (the soul of the dish, adds aroma)
· 1 green bell pepper and 1 red bell pepper (cut into chunks, for color)
· 2-3 small spicy chilies (sliced, add before serving, optional)
· Cilantro, to taste (for garnish, optional)
🌴 Seasonings:
· 3 tbsp light soy sauce (about 45ml)
· 2 tbsp oyster sauce (about 30g)
· 1/2 tbsp dark soy sauce (about 7ml, for color)
· 2 tbsp Shaoxing wine (about 30ml, removes odor and adds aroma, better than regular cooking wine)
· 1 tbsp Chu Hou sauce (about 15g, a classic Cantonese sauce; can substitute with hoisin sauce)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Cornstarch slurry, as needed (for thickening)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Sea Snails
Soak the sea snails in salt water for 2 hours to purge sand, then scrub the shells clean. Bring a pot of water to a boil with ginger slices and 1 tbsp of Shaoxing wine. Blanch the sea snails for 1 minute, then drain. ⚠️ Note: Blanching removes odors, kills bacteria, and firms up the meat, making it easier to remove from the shell later. - Prepare the Chicken Wings
Wash the wings and score both sides. Soak them in clean water for 30 minutes to draw out the blood, then pat completely dry with paper towels. ⚠️ Note: Drying the wings before frying ensures a crispy skin and locks in the juices. - Pan-fry the Wings
Heat oil in a pan, add the wings, and pan-fry over medium heat until golden and slightly crispy on both sides. Remove and set aside. ⚠️ Note: Searing the wings until crispy makes them more fragrant when braised. - Sauté the Aromatics
Leave a little oil in the pan, add the ginger slices, garlic, shallots, and dried chilies, and stir-fry over low heat until fragrant. ⚠️ Note: Shallots and perilla are the soul of this dish. Sautéing them before adding the wings builds a deeper flavor base. - Stir-fry the Wings
Turn to high heat, add the pan-fried wings. Add 2 tbsp Shaoxing wine, 3 tbsp light soy sauce, 2 tbsp oyster sauce, 1/2 tbsp dark soy sauce, 1 tbsp Chu Hou sauce, and 1 tsp sugar. Stir-fry to coat the wings evenly. ⚠️ Note: Stir until the wings are well coated in the sauce for better flavor absorption. - Braise
Pour in enough hot water to cover the wings (use hot water, or the wings will contract and become tough). Bring to a boil, then reduce to medium heat, cover, and simmer for 10 minutes. ⚠️ Note: Add enough water at once. If you must add more, use hot water. - Add the Sea Snails
Uncover, add the blanched sea snails, and simmer for another 3-5 minutes to let them absorb the sauce. ⚠️ Note: Don’t simmer the snails for too long, or they will shrink and become tough. 3-5 minutes is enough. - Reduce and Serve
Add the green and red bell pepper chunks and perilla leaves. Turn to high heat to reduce the sauce. Drizzle in the cornstarch slurry and stir-fry quickly until the sauce thickens and coats the wings and snails. Sprinkle with white pepper and add salt to taste. Finally, garnish with sliced chilies and cilantro. ⚠️ Note: Add the perilla leaves at the very end; just until wilted to preserve their aroma. - Serve
Turn off the heat and plate the dish. Serve hot. The wings are tender, the sea snails are bouncy, and the sauce is rich and savory with a sweet finish.
💡 More Delicious Recipes:
If you enjoy the fresh and sweet flavors of seafood, you should also try my [Garlic Shrimp with Vermicelli] for a savory and impressive dish, or my [Seaweed and Shrimp Paste Soup] for a comforting bowl of umami.
Want to explore more delicious dishes? Check out my full [Seafood] category!
💡 Tips:
Soak the sea snails in salt water to purge sand and blanch them for 1 minute to remove odors. Soak the wings to remove blood, pat them completely dry, and pan-fry until golden for juicy, tender meat. Shaoxing wine is richer than regular cooking wine and works better for removing odors and adding aroma. Chu Hou sauce and perilla are the soul of this dish—don’t skip them. Add the sea snails in the last 3-5 minutes so they stay tender. Add the perilla at the very end for the best aroma.
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