Dry Pot Chicken Wings with Potatoes: Spicy, Crispy, Irresistible

Perfect for when you’re craving something bold and satisfying, this Dry Pot Chicken Wings with Potatoes recipe delivers crispy-skinned wings, tender potatoes, and a mouthwatering blend of spices. Packed with flavor and texture, it’s a one-pan wonder that’s easy to make but impressive enough for game day or weeknight dinners.

Why This Recipe Works

  • Double-crispy goodness: Par-frying the chicken wings ensures ultra-crispy skin, while the potatoes soak up all the savory spices for the perfect bite.
  • Layered flavors: A mix of Sichuan peppercorns, chili flakes, and aromatics like ginger and garlic creates a complex, addictive heat.
  • One-pan simplicity: Everything cooks in a single skillet or wok, meaning less cleanup and more time enjoying your meal.
  • Customizable heat: Adjust the spice level to your liking—keep it mild or crank it up for a fiery kick.
  • Texture heaven: The contrast between crispy wings, soft potatoes, and crunchy veggies makes every bite exciting.

Ingredients

  • 1.5 lbs chicken wings, split at joints, tips removed
  • 2 medium russet potatoes, cut into ½-inch thick wedges
  • 3 tbsp vegetable oil, divided
  • 1 tbsp Sichuan peppercorns (or 1 tsp black peppercorns for a milder version)
  • 4 garlic cloves, thinly sliced
  • 1-inch piece ginger, julienned
  • 2-3 dried red chilies (or 1 tsp red pepper flakes)
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp sugar
  • ½ tsp salt
  • 1 scallion, sliced for garnish
  • 1 tsp sesame seeds (optional)

Equipment Needed

  • Large skillet or wok (a 12-inch cast-iron works great)
  • Tongs or slotted spoon
  • Paper towels (for draining fried wings)
  • Mixing bowls (one for wings, one for potatoes)
  • Thermometer (optional, for checking oil temp)

Instructions

Step 1: Par-Fry the Chicken Wings

Heat 2 tbsp oil in your skillet over medium-high heat until shimmering (around 350°F). Pat the wings dry with paper towels—this is crucial for crispiness! Fry them in batches for 6-7 minutes per side until golden brown and nearly cooked through. Transfer to a paper towel-lined plate. Pro tip: Don’t overcrowd the pan, or the wings will steam instead of fry.

Step 2: Crisp the Potatoes

In the same skillet, add the remaining 1 tbsp oil and toss in the potato wedges. Cook over medium heat, stirring occasionally, for 10-12 minutes until they’re fork-tender with crispy edges. Remove and set aside. Pro tip: If the potatoes stick, deglaze with a splash of water and scrape up those flavorful browned bits.

Step 3: Bloom the Spices

Lower the heat to medium and toss in the Sichuan peppercorns, garlic, ginger, and dried chilies. Stir for 30-45 seconds until fragrant—be careful not to burn the garlic! This step unlocks the oils in the spices, creating a deep, aromatic base.

Step 4: Combine and Season

Return the wings and potatoes to the skillet. Pour in the soy sauce, Shaoxing wine, sugar, and salt, tossing everything to coat evenly. Let it all sizzle together for 3-4 minutes, allowing the flavors to meld. Pro tip: For extra caramelization, press the wings and potatoes into the pan for a minute before stirring.

Step 5: Garnish and Serve

Kill the heat and sprinkle with scallions and sesame seeds. Serve immediately—this dish is best enjoyed piping hot, preferably with a cold beer or steamed rice to balance the heat.

Tips and Tricks

  • Dry those wings thoroughly: Moisture is the enemy of crispy skin. Pat the wings with paper towels twice if needed.
  • Control the spice level: Remove the seeds from dried chilies for less heat, or add a pinch of five-spice powder for complexity.
  • Prep ahead: Par-fry the wings and potatoes up to an hour before final cooking to save time.
  • Oil temperature matters: If you don’t have a thermometer, test the oil by dipping a wooden chopstick in—if bubbles form around it, it’s ready.
  • Veggie boost: Toss in bell peppers or broccoli in the last 2 minutes for extra crunch and color.
  • Storing leftovers: Reheat in a skillet (not the microwave) to maintain crispiness.

Recipe Variations

  • Sweet and Spicy: Swap sugar for honey and add a splash of hoisin sauce for a sticky-sweet glaze.
  • Herb Lover’s Twist: Finish with fresh cilantro and Thai basil for a bright, aromatic lift.
  • Extra Umami: Add a spoonful of fermented black bean paste or doubanjiang for deeper savoriness.
  • Vegetarian Version: Use crispy tofu or king oyster mushrooms instead of chicken wings.
  • Korean-Inspired: Gochujang and a dash of sesame oil will give it a fiery, nutty twist.

Frequently Asked Questions

Can I bake the wings instead of frying?
Absolutely! Bake the wings at 425°F for 40-45 minutes, flipping halfway, until crispy. The potatoes can also be roasted at the same time—just toss them in oil and spread on a sheet pan.

What if I can’t find Sichuan peppercorns?
Black peppercorns work in a pinch, but for that signature tingly heat, order Sichuan peppercorns online or check an Asian grocery store. Alternatively, use a mix of coriander and white pepper for a different but tasty profile.

How do I prevent the potatoes from sticking?
Make sure your skillet is well-heated before adding the potatoes, and don’t stir too often—letting them sit for a few minutes encourages a crispy crust to form naturally.

Can I make this gluten-free?
Yes! Swap soy sauce for tamari or coconut aminos, and ensure your Shaoxing wine is gluten-free (or substitute with dry sherry labeled GF).

Is this dish super spicy?
It’s adjustable! Start with fewer chilies or remove the seeds, and taste as you go. The sugar and potatoes help balance the heat.

Summary

This Dry Pot Chicken Wings with Potatoes is a flavor bomb—crispy, spicy, and utterly addictive. With customizable heat and easy one-pan cooking, it’s a winner for any occasion.

Dry Pot Chicken Wings with Potatoes: Spicy, Crispy, Irresistible

Recipe by Ardelle
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 1.5 lbs chicken wings, split at joints

  • 2 medium russet potatoes, cut into wedges

  • 3 tbsp vegetable oil, divided

  • 1 tbsp Sichuan peppercorns

  • 4 garlic cloves, sliced

  • 1-inch ginger, julienned

  • 2-3 dried red chilies

  • 1 tbsp soy sauce

  • 1 tbsp Shaoxing wine

  • 1 tsp sugar

  • ½ tsp salt

  • 1 scallion, sliced

  • 1 tsp sesame seeds (optional)

Directions

  • Fry wings in 2 tbsp oil until golden (6-7 mins/side). Drain.
  • Cook potatoes in remaining oil until crispy (10-12 mins). Set aside.
  • Sauté peppercorns, garlic, ginger, and chilies until fragrant.
  • Return wings and potatoes to pan. Add soy sauce, wine, sugar, and salt. Toss to coat.
  • Garnish with scallions and sesame seeds. Serve hot.

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