Salt Pepper Chicken Wings 

Salt Pepper Chicken Wings 


– 1 kg chicken wing – 75 g cornstarch – 75 g all-purpose flour – 4 garlic clove – 4 green onion stalk – 2 shallot – 2 chilie – 1 tsp. white peppercorn – 1 tsp. black peppercorn – 1 tsp. granulated garlic – 2 tsp. salt – 1,5-2 l frying oil

Grind black and white pepper in a mortar, add granulated garlic. Mix well.

Step 1.

Cut the wings in two at the joint. Remove the small elbow part. Save it for making broth.

Step 2.

Divide and finely chop the green onions into white and green parts. Dice the shallots into medium sized cubes. Add the diced shallots to the bowl with the white part of the green onions.

Step 3.

Chop the garlic finely. Slice the chilies into thin slices. Add them to the bowl with the onions.

Step 4.

In a large bowl or baking dish, combine the flour, starch, spices and salt. Mix well . Coat the chicken wings in this mixture. Place them on a clean plate or baking rack.

Step 5.

Heat the oil in a wide saucepan or wok to 150°C (300°F). Check the oil is ready to heat by dipping the tip of a chopstick in. Fry the chicken wings for 4 minutes (in two batches). Place the cooked wings on paper towels.

Step 6.

 Reheat the oil to 180-190°C (approximately 356-374°F). Fry all the wings again for 3 to 5 minutes. Then place on paper towels or in the oven (95°C or 200°F) to keep crispy.

Step 7.

Heat 2 tbsp of oil in a wok over medium heat. Add the sliced vegetables. Stir-fry for 1 minute. Now add the wings. Cook for 30 seconds. Sprinkle with pepper and salt and stir. Transfer to a platter, sprinkle with green onions and serve hot.

Step 8.