Hunan Beer-Braised Chicken Wings

Step 1

Pat the chicken wings dry with paper towels, rubbing each piece firmly to remove all moisture — this helps them brown better in the hot pan.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots — you should have about 1 tablespoon.

Step 3

Mince the ginger the same way as the garlic, producing pieces about pencil-tip size — you should have about 1 tablespoon.

Step 4

Using kitchen scissors or a knife, cut each dried red chili lengthwise in half and scrape out the seeds with the tip of a knife, discarding the seeds — seeds make the sauce too hot.

Step 5

Heat the 12-inch skillet over medium-high heat for 1 minute until the bottom feels hot when you hold your hand 2 inches above it.

Step 6

Add 1 tablespoon of oil to the hot skillet — it will shimmer and slide quickly across the pan — then immediately add half the chicken wings in a single layer.

Step 7

Let the wings sit untouched for 3 minutes without stirring until the bottoms turn the color of warm honey with darker edges, then transfer to a clean plate.

Step 8

Add the remaining wings to the empty skillet and cook the same way for 3 minutes until the bottoms are golden, then transfer to the plate with the first batch.

Step 9

Reduce the heat to medium, then add 1 more tablespoon of oil to the skillet — wait 30 seconds until it shimmers.

Step 10

Add the minced garlic and minced ginger to the hot oil, then stir continuously for 30 seconds until the mixture smells strongly fragrant.

Step 11

Add the fermented black beans and the seeded dried chilies to the pan, stirring for 20 seconds until coated in oil and fragrant.

Step 12

Pour the beer into the pan and use a wooden spoon to scrape up any stuck-on brown bits from the bottom — you should hear sizzling.

Step 13

Add the soy sauce, stir once to combine, then slide all the browned wings back into the pan with any accumulated juices.

Step 14

Bring the liquid to a gentle boil — you will see small bubbles breaking the surface steadily — then reduce the heat to medium-low.

Step 15

Cover the skillet with a lid and simmer for 18 minutes, stirring once every 6 minutes to coat the wings evenly in sauce.

Step 16

Remove the lid and continue simmering for 4 more minutes uncovered until the sauce reduces by about half and coats the wings thickly.

Step 17

Turn off the heat and let the wings rest in the skillet for 2 minutes — they will continue to absorb flavor as they cool slightly.

Step 18

Scatter the scallion pieces over the top of the wings in the skillet.

Step 19

Transfer the wings and sauce to a serving platter or divide between two bowls, pouring all the sauce and solids from the skillet on top.