Steps

1. In a bowl, mix all the marinate ingredients with the chicken wings. Massage them well and marinate for 2 hours.
2. Rinse the minced garlic with water and drain thoroughly. This step is crucial to remove any sticky residue that might make the garlic bitter when fried.
3. Heat enough oil in a pan to submerge the garlic, keeping the temperature low to avoid burning. Fry the garlic slowly until golden brown, then immediately remove it from the oil.
4. In the same pan, briefly sauté the diced scallions and onions until the onions turn translucent.
5. Add the breadcrumbs to the pan. They may appear slightly wet at first; continue stirring until they dry out and become delightfully crispy.
6. Turn off the heat while the pan is still warm and sprinkle in the chili powder. The residual heat will deepen the color—watch carefully. Mix in the crispy garlic and set the mixture aside.
7. Cook the marinated wings using an air fryer or in a pan until they are fully cooked. For a recommended appliance, check out the Cuisinart Air Fryer Oven.
8. In a separate pan, heat a little oil and sauté the finishing sauce ingredients (Pixian Broad Bean Paste and minced ginger). Then add the cooked wings and toss them with the spicy, crispy breadcrumb mixture until evenly coated.
9. Garnish with additional chopped scallions and serve immediately.