These Spicy AF Chicken Wings Hurt So Good


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These Spicy AF Chicken Wings Hurt So Good

Here's how to make Han Dynasty's stellar wings, which get their heat from Thai chilies, scorching Szechuan peppercorns, and a hit of MSG.

Han Chiang of the Han Dynasty restaurant empire knows what's up when it comes to spicy food. He did, after all, once nearly get a visit from the cops after an irate customer overestimated her own tolerance for chili oil.

Whether the dish is Ma Po Tofu or Dan Dan Noodles, Chiang creates layers of flavor using a merciless mix of Thai chili peppers and Szechuan peppercorns. And his chicken wings, needless to say, are no exception. Marinated in sherry, white pepper, cayenne, garlic, and ginger—and stir-fried with chili paste, chili peppers, scallions, more garlic and ginger, and a not-so-secret sprinkle of the umami magic known as MSG—they're infused with flavor that's so explosive, it should be illegal (or at least, one woman thought so). They're sticky, crispy, and goddamn spicy.

These are wings you could fall in love with, no matter how much they hurt you. These are heartbreakers.

RECIPE: Han Dynasty's Dry Pepper Chicken Wings

Wing Night is essentially a holiday that you can enjoy whenever you want, wherever you want, as many times of year as you'd like. Eat five wings. Eat 55 wings. Eat 1,237 wings. It's up to you—and that's the beauty of Wing Night.

Tonight, we feast until our homes are filled to the ceiling with mountainous piles of discarded bones.