Cooking with Chef Bryan - Chicken Wings with Homemade Chili Oil


Here's a quick and easy appetizer for any party. When creating your own chili oil, you can adjust the heat to your own liking.


2-3 pounds chicken wings

1 cup self-rising flour

2 tsp season salt

1 tbsp black peppercorns

1 tsp red chili flakes

8-10 garlic cloves

1 tsp Korean pepper (I used Go Chu Jang Bibimbap paste)

1 tsp chili powder

Cooking oil


1) If using frozen chicken wings, make sure they are thawed.

2) In a large resealable bag, place the self-rising flour, season salt and chicken wings. Shake to coat the chicken wings.

3) Heat a large saute pan and add enough cooking oil to so there is about 1-2 inches in the pan. Heat to about 350 degree’s. Fry the prepared chicken wings until golden brown and cooked through. Remove and place a a paper towel line plate to absorb any additional oil.

4) In a mortar and pestle, add the black peppercorns and crush. To the peppercorns add the red chili flacks, garlic cloves, Korean pepper and chili powder. Crush the mixture until it is a paste.

5) In a separate pan, add 1 cup of cooking oiled heat to about 350 degree’s.

6) Add the freshly made chili paste to the pan from step 5, and fry for about 30 seconds. Remove the heat and set aside to cool.

7) Place the prepared chicken wings onto a plate with a serving of the freshly made chili oil to the side for dipping. Serve and Enjoy!