Plat
Salt and Pepper Chicken Wings
1 h 35Pour 4Nutri-Score D€€
D
1 h 35
1 h 35Salt and Pepper Chicken Wings
ce qu’il vous faut
Ingrédients
chicken wings (trimmed of loose skin)Viandes1 kg
garlic powderÉpices6 g
onion powderÉpices6 g- ginger powderÉpices3 g
sherry wineBoissons15 ml
light soy sauceÉpicerie20 ml
saltÉpices6 g- white pepperÉpices3 g
green chilies (sliced)Fruits et légumes3 morceaux
garlic (crushed)Fruits et légumes4 morceaux
all-purpose flourÉpicerie100 g- cornstarchÉpicerie50 g
- baking powderÉpicerie5 g
- frying oil (for deep frying)Épicerie1,5 litres
sugarÉpicerie4 g- MSGÉpicerie3 g
par portion
Nutrition
808kcal
- Glucides
- 36 g
- Protéines
- 48 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Wok
Marmite
Écumoire
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Trim and marinate the wings
- Trim the wings, removing any loose and unwanted skin, then place them in a bowl.
- Season with garlic powder, onion powder, ginger powder, sherry wine, light soy sauce, salt and white pepper.
- Mix well so every piece is evenly coated, then refrigerate to marinate.
- Étape 2
Prepare the aromatics and dredge
- Slice the green chilies and crush the garlic.
- Combine the all-purpose flour, cornstarch and baking powder in a bowl for the dredge.
- Étape 3
Heat the frying oil
- Bring a pot of oil to 175 °C.
- Étape 4
First fry
- Coat each wing in the dredge, tapping off any excess.
- Carefully lower the wings into the hot oil and fry.
- Remove them and let them rest.
- Étape 5
Second fry
- Drop the wings back into the hot oil for a second fry.
- Remove them once golden and crisp.
- Étape 6
Toss with garlic, chilies and salt and pepper mix
- Heat a little oil in a hot wok and add the garlic and chilies.
- Add the fried wings and toss.
- Dust with salt, white pepper, sugar and MSG, sprinkling it over the top.