Typhoon Shelter Chicken Wings
避风塘炸鸡翅
Crispy chicken wings tossed with fried garlic, Sichuan chili, and crunchy panko breadcrumbs — a Hong Kong street food classic.
Today, I have to teach you how to make these insanely fragrant typhoon shelter chicken wings. I’ve made the shrimp and crab versions before, but these chicken wings are just as amazing. Infused with bold flavors and a crispy breadcrumb coating, this dish captures the vibrant spirit of Hong Kong street food.
Ingredients
Marinade:
- 300g chicken wings
- 1/2 tbsp chili sauce with fermented soybean
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- White peppercorn powder (to taste)
- 2g sugar
Other:
- 1 head garlic, minced
Breadcrumb Mixture:
- 2 scallions, diced
- 1/4 onion, diced
- 40g panko breadcrumbs
- 8–12g Sichuan red chili powder
Finishing Sauce:
- 5g Pixian broad bean paste with chili oil
- 5g minced ginger
Instructions
- Mix all marinade ingredients with the chicken wings. Massage well and marinate for 2 hours.
- Rinse the minced garlic with water and drain thoroughly — this removes sticky residue that can make the garlic bitter when fried.
- Heat enough oil to submerge the garlic, keeping the temperature low. Fry slowly until golden brown, then remove immediately.
- In the same pan, briefly sauté the scallions and onions until the onions turn translucent.
- Add the panko breadcrumbs. They may appear slightly wet at first — keep stirring until dry and crispy.
- Turn off the heat while the pan is still warm and sprinkle in the chili powder. The residual heat will deepen the color — watch carefully. Mix in the crispy garlic and set aside.
- Cook the marinated wings in an air fryer or pan until fully cooked.
- In a separate pan, heat a little oil and sauté the Pixian broad bean paste and minced ginger. Add the cooked wings and toss with the breadcrumb mixture until evenly coated.
- Garnish with chopped scallions and serve immediately.
Notes
Every element — from the perfectly marinated wings to the crispy garlic and crunchy breadcrumbs — comes together to create something both traditional and innovative. Whenever I make this dish for a gathering, everyone fights over the crispy breadcrumbs. Adjust the chili powder to your heat preference!