Main
Salt and Pepper Chicken Wings
1 h 35 minServes 4Nutri-Score D€€
D
1 h 35 min
1 h 35 minSalt and Pepper Chicken Wings
what you need
Ingredients
chicken wings (trimmed of loose skin)Meat1 kg
garlic powderSpices6 g
onion powderSpices6 g- ginger powderSpices3 g
sherry wineBeverages15 ml
light soy saucePantry20 ml
saltSpices6 g- white pepperSpices3 g
green chilies (sliced)Produce3 pieces
garlic (crushed)Produce4 pieces
all-purpose flourPantry100 g- cornstarchPantry50 g
- baking powderPantry5 g
- frying oil (for deep frying)Pantry1.5 litres
sugarPantry4 g- MSGPantry3 g
per serving
Nutrition
808kcal
- Carbs
- 36 g
- Proteins
- 48 g
- Fat
- 53 g
what you’ll use
Tools
Mixing bowl ×2
Wok
Stockpot
Slotted spoon
Kitchen thermometer
step by step
Method
- Step 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.
- Step 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.
- Step 3
Heat the frying oil
- Bring a pot of oil to 175 °C.
- Step 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.
- Step 5
Second fry
- Drop the wings back into the hot oil for a second fry.
- Remove them once golden and crisp.
- Step 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.