Salt and Pepper Chicken Wings
Serves 1
Directions
- 1Trim the chicken wings, removing any loose or unwanted skin.
- 2Place the trimmed wings into a bowl.
- 3Season the chicken wings with garlic powder, onion powder, ginger powder, Shaoxing wine, light soy sauce, a hefty pinch of salt, and white pepper.
- 4Mix all ingredients together, ensuring each wing piece is evenly coated.
- 5Move the seasoned wings to the fridge to marinate for at least an hour.
- 6Slice some red and green chilies.
- 7Crush and chop some garlic.
- 8Prepare the dredge by combining all-purpose flour, corn starch, and a little baking powder in a bowl.
- 9Heat a pot of food oil to 350°F (175°C).
- 10Carefully cover each chicken wing in the dredge, tapping off any excess.
- 11Lay the dredged wings into the hot oil to fry.
- 12After about 4 minutes, remove the wings from the oil and let them rest on a wire rack.
- 13Drop the wings back into the oil for a second fry.
- 14Remove the wings after 3 minutes, or until golden brown and crispy.
- 15Add a little food oil to a hot wok.
- 16Add the garlic and chilies to the wok.
- 17Add the fried wings to the wok with the garlic and chilies.
- 18Prepare the almost literal crack dust by combining salt, white pepper, sugar, and MSG.
- 19Sprinkle the crack dust over the wings in the wok.
Ingredients
- garlic powder
- onion powder
- ginger powder
- Shaoxing wine
- light soy sauce
- pinch salt
- white pepper
- chicken wings
- red chili
- green chili
- crushed garlic
- all-purpose flour
- corn starch
- baking powder
- food oil
- sugar
- MSG
Equipment
knifechopping boardbowlpotwire rackwok
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