Salted Scallion Chicken Wings is a classic home-style dish. The wings are pan-fried until crispy on the outside and tender on the inside, then coated in a fresh scallion sauce that bursts with aroma. Using fresh scallions gives the sauce a clean, mild flavor—savory with a hint of sweetness. Every bite is juicy and satisfying, 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)
🌴 Aromatics:
· 1 large bunch of scallions (use both white and green parts, finely chopped—generous amount)
· 4-5 cloves minced garlic (the soul of the dish, don’t skip)
· A small piece of minced ginger
· A small pinch of toasted white sesame seeds (for garnish)
· Cilantro, to taste (optional)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· 1 tsp sugar (to enhance flavor)
· 1 tbsp rice wine (for marinating, removes odor and adds aroma)
· Crushed black pepper, to taste (for marinating)
· 1 tbsp sesame oil (for the scallion sauce)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Chicken Wings
Wash the wings and score both sides. Pat them completely dry with paper towels. Sprinkle with salt and crushed black pepper, drizzle with rice wine, and rub evenly. Marinate for 15 minutes. ⚠️ Note: Drying the wings is key—moisture will cause splattering and prevent a crispy crust. - Pan-fry the Wings
Heat oil in a pan. Add the marinated wings and pan-fry over medium heat for 2-3 minutes. Once one side is golden and crispy, flip and fry for another 2-3 minutes. ⚠️ Note: Don’t flip too often; let one side set to lock in the juices. - Cover and Steam
Once both sides are golden, turn to low heat, cover, and steam for 1-2 minutes to ensure the inside is fully cooked and juicy. ⚠️ Note: If the wings are thicker than 2cm, extend the steaming time. - Make the Scallion Sauce
In a small bowl, combine the chopped scallions, minced garlic, and ginger. Add the light soy sauce, oyster sauce, sugar, sesame oil, white pepper, and sesame seeds. Mix well. ⚠️ Note: Using fresh scallions gives a cleaner, milder aroma. No need to pour hot oil over it—just mix cold. - Coat the Wings
Uncover the pan and spread the scallion sauce evenly over the wings. Turn to medium-high heat and let the sauce bubble and thicken slightly, coating the wings. ⚠️ Note: Work quickly—don’t cook the scallion sauce for too long. Just until the scallions are slightly wilted to keep them bright green. - Serve
Turn off the heat and plate the dish. Garnish with cilantro and serve hot. The wings are crispy and tender, the sauce is rich, and the scallion aroma is fresh and mild.
💡 More Delicious Recipes:
If you enjoy these savory and crispy chicken wings, you should also try my [Garlic Spare Ribs] for a similar crispy texture, or my [Coca-Cola Chicken Wings] for a sweet and sticky alternative.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Pat the wings completely dry before marinating to prevent splattering and ensure a crispy skin. Rice wine removes odors and adds aroma better than regular cooking wine. Don’t flip the wings too often—let one side set to lock in the juices. Using fresh scallions for the sauce gives a cleaner, milder aroma and a brighter color. Add the sauce at the end and work quickly, just until the scallions are wilted, to keep them fresh and green.
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