Dry Pot Chicken Wings & Shrimp — Spicy, Smoky, and Addictive

Zesty, sizzling, and unapologetically bold—this Dry Pot Chicken Wings & Shrimp recipe is a flavor-packed explosion that deserves a spot on your weeknight dinner rotation. Inspired by the fiery Sichuan-style dry pots, it’s smoky, aromatic, and beautifully balanced with tender wings, juicy shrimp, and crisp veggies that soak up all that savory spice magic.

Why This Recipe Works

• Double protein = double pleasure. Chicken wings bring that juicy, fatty richness, while shrimp add sweet ocean flavor that balances the heat and spice.
• The dry pot method intensifies flavor. Stir-frying without a heavy sauce means the chili oil, aromatics, and spices cling to every bite instead of pooling at the bottom.
• Aromatics do the heavy lifting. Ginger, garlic, and dried chilies create a deep base that perfumes the kitchen and infuses everything with Sichuan-style depth.
• Quick sear = perfect texture. Cooking the wings and shrimp separately ensures crispy skin and springy shrimp instead of soggy stir-fry sadness.
• Customizable heat. You can easily tweak the spice level by adjusting the chili bean paste and dried chilies.

Ingredients

• 1 lb chicken wings, split into flats and drumettes
• ½ lb large shrimp, peeled and deveined
• 2 tbsp cornstarch
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp chili bean paste (Doubanjiang)
• 1 tbsp chili oil
• ½ tsp Sichuan peppercorns
• 6–8 dried red chilies, halved
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 red bell pepper, chopped
• 1 small onion, sliced
• ½ cup celery, sliced
• ½ cup mushrooms, sliced
• 1 green onion, chopped (for garnish)
• 1 tsp sugar
• ½ tsp salt
• 2 tbsp vegetable oil

Equipment Needed

• Large wok or deep skillet
• Tongs or spatula
• Mixing bowls
• Paper towels
• Measuring spoons and cups

Instructions

Step 1: Prep and Marinate the Proteins

Pat the chicken wings dry with paper towels—this ensures they’ll crisp up beautifully later. Toss the wings in a bowl with 1 tbsp soy sauce, ½ tbsp Shaoxing wine, 1 tbsp cornstarch, and a pinch of salt. In a separate bowl, combine the shrimp with 1 tbsp soy sauce, ½ tbsp Shaoxing wine, and 1 tbsp cornstarch. Let both marinate for at least 15 minutes.
Tip: Moisture is the enemy of crispiness, so the drier the wings, the better your sear.

Step 2: Sear the Chicken Wings

Heat 1 tbsp of vegetable oil in your wok over medium-high heat (around 375°F). Add the wings and sear each side for about 4–5 minutes, until golden brown and lightly crisped. Remove and set aside on a plate lined with paper towels. You’re looking for that sizzling sound—it means the skin is rendering properly.
Tip: Don’t overcrowd the wok, or your wings will steam instead of sear.

Step 3: Stir-Fry the Shrimp

Add another ½ tbsp of oil if the wok looks dry. Toss in the shrimp and stir-fry for 2–3 minutes until they turn opaque and lightly curled. Remove them and set aside with the wings. Don’t overcook—shrimp are delicate little show-offs who go rubbery if you look at them too long.

Step 4: Build the Aromatic Base

Reduce heat to medium. Add the remaining ½ tbsp oil, then toss in minced ginger, garlic, Sichuan peppercorns, and dried chilies. Stir for about 30 seconds until fragrant (but not burnt). Then add chili bean paste and chili oil, stirring until the oil turns a deep red. This is your flavor bomb foundation—breathe it in, but not too deeply unless you enjoy coughing fits.

Step 5: Add the Veggies and Combine Everything

Add onions, celery, bell pepper, and mushrooms. Stir-fry for 3–4 minutes until slightly softened but still crisp. Return the wings and shrimp to the wok. Add sugar and the last pinch of salt. Toss everything together for another 2–3 minutes so the sauce coats evenly. You’ll see the edges glisten and the air fill with a toasty aroma—that’s your cue it’s done.
Tip: Keep stirring! Dry pots can scorch quickly if left still for even 10 seconds.

Step 6: Garnish and Serve

Turn off the heat and sprinkle chopped green onions on top. Serve straight from the wok for maximum sizzle drama, or plate it up family-style. Either way, it’s best eaten hot—preferably with rice or an ice-cold beer.

Tips and Tricks

If you’ve never made a dry pot before, the biggest difference from a saucy stir-fry is control. You’re aiming for a glossy, spice-coated finish rather than a thick sauce. To nail it, here are a few pro tips:

First, temperature management is everything. Keep the heat high but not smoking. If your wok starts to char too quickly, pull it off the heat for 30 seconds, then return it once things calm down.

Second, ingredient timing matters. The wings take longer than shrimp, so cooking them separately prevents overcooked seafood. If you ever tried doing both together and ended up with limp shrimp and raw chicken, you know why this step exists.

Third, Sichuan peppercorns are your secret weapon. Lightly crush them before tossing into oil so they release their citrusy aroma. Don’t skip them unless you dislike that signature numbing tingle—it’s part of the charm.

Fourth, don’t drown your dish. Dry pots thrive on minimal liquid. If you see moisture pooling, let it cook off for another minute or two before serving.

Lastly, prep everything in advance. Once the wok is hot, things move fast—this is not the time to start chopping your onions while your garlic burns. Have all your ingredients measured, minced, and within arm’s reach before you light the burner.

Recipe Variations

• Dry Pot Tofu & Shrimp: Swap wings for firm tofu cubes for a lighter version that still delivers spice and texture.
• All-Seafood Dry Pot: Combine shrimp, squid rings, and scallops for a coastal feast with the same fiery flavor base.
• Beef Lover’s Edition: Thinly sliced flank steak works beautifully with the chili bean paste and adds a rich, beefy dimension.
• Vegetarian Dry Pot: Load up with cauliflower, lotus root, and mushrooms—skip the meat but keep all the heat.
• Extra Saucy Style: Add ¼ cup chicken broth and 1 tsp cornstarch mixed with water if you prefer a slightly wetter consistency.

Frequently Asked Questions

Q1: What exactly is a “dry pot”?
A dry pot (or “gan guo” in Mandarin) is a Chinese stir-fry technique similar to hot pot but without broth. Instead of simmering ingredients in liquid, everything is seared in spicy oil and tossed with aromatics. The result is intensely flavored and slightly crispy rather than soupy or soggy.

Q2: Can I make this dish less spicy?
Absolutely. You can tone it down by using fewer dried chilies and skipping the chili oil. Replace chili bean paste with regular soy sauce or oyster sauce for a milder umami kick. The dish will still be flavorful, just without the tear-inducing heat.

Q3: Can I make this ahead of time?
This dish tastes best fresh because the shrimp and wings lose their crispness as they sit. However, you can prep everything in advance—marinate, chop, and measure—then cook just before serving. Reheating tends to dull the spice aromas, so fresh is always best.

Q4: What can I serve with it?
White rice is a classic pairing, but jasmine or short-grain rice works too. You can also serve it with stir-fried noodles or even lettuce wraps for a crunchy twist. Something cooling—like cucumber salad or chilled tofu—is a great contrast to the heat.

Q5: How can I make this gluten-free?
Easy swap: use tamari instead of soy sauce and double-check that your chili bean paste is gluten-free. The rest of the ingredients—spices, veggies, proteins—are naturally gluten-free.

Summary

Dry Pot Chicken Wings & Shrimp is a fiery, fragrant stir-fry that’s all about crisp textures, smoky aromas, and big personality. Whether you’re new to Sichuan flavors or a spice veteran, this recipe hits the perfect balance between bold, savory, and addictive.

Dry Pot Chicken Wings & Shrimp — Spicy, Smoky, and Addictive

Recipe by Joseph Hudson

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1 lb chicken wings

• ½ lb shrimp

• 2 tbsp cornstarch

• 3 tbsp soy sauce

• 1 tbsp Shaoxing wine

• 1 tbsp chili bean paste

• 1 tbsp chili oil

• ½ tsp Sichuan peppercorns

• 6–8 dried red chilies

• 1 tbsp minced ginger

• 1 tbsp minced garlic

• 1 red bell pepper, chopped

• 1 small onion, sliced

• ½ cup celery, sliced

• ½ cup mushrooms, sliced

• 1 green onion, chopped

• 1 tsp sugar

• ½ tsp salt

• 2 tbsp vegetable oil

Directions

• Marinate chicken wings and shrimp separately with soy sauce, Shaoxing wine, cornstarch, and salt. Rest 15 minutes.
• Sear wings in hot oil 4–5 minutes per side until golden; remove.
• Stir-fry shrimp 2–3 minutes until opaque; remove.
• Add ginger, garlic, Sichuan peppercorns, and dried chilies. Stir until fragrant, then add chili bean paste and chili oil.
• Toss in vegetables and stir-fry until crisp-tender. Return wings and shrimp. Add sugar and salt. Stir well.
• Garnish with green onions and serve hot.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.