Salt and Pepper Chicken Wings
I'll let you in on a secret, salt and pepper chicken wings aren't hard to make and you can make them better than your Chinese take out, yes I said that. With very few ingredients and little cooking prep, you can make these chicken wings at home and more coins in your purse.
INGREDIENTS
- 22 chicken drums
- 2 tablespoons of cornstarch
- vegetable oil for frying
- 1 1/3 cups all-purpose flour
- 1 1/3 cups water
FOR SEASONING
- 1-2 teaspoons of red pepper flakes
- 2 tablespoons of olive oil
- 1 head of garlic, minced
- 1 bunch of finely chopped green onions
- salt and pepper seasoning for fried chicken (see note)
INSTRUCTIONS
First, pour enough vegetable oil into a saucepan so that it is about 2 inches deep. Heat over medium-high heat until the oil reaches 350 ° F.
Then, whisk flour, cornstarch and water in a medium bowl until no lumps remain. Pat the chicken wings dry with paper towel. Coat the chicken in the porridge then place it in the hot oil.
The chicken will be fried twice. Work in small batches, about 6 to 8 pieces at a time. Fry for 8 minutes. The chicken will be a light golden color. Drain off excess oil on paper towels. Reserve the chicken to wait for the second fry. Continue until all of your wings have been fried once for 8 minutes. Then, working in small batches again (although you could increase to about 8-10 pieces per batch, as chickens are less likely to stick together now that they have a crisp dough rather than the wet coating), do fry the chicken a second time for 8 minutes (the chicken does not get covered in the slurry!). The chicken should now be golden and crisp. Reserve the finished chicken. Repeat with the rest of the chicken until all the wings have been fried twice.
In a wok, add the olive oil and bring to medium heat. Once the oil is hot, add the garlic. Cook and stir until the aroma of the garlic comes out and the garlic is lightly browned (about 1 minute). Lower the heat and add the chilli flakes and green onions and cook for about 1 minute on low heat. Turn off the heat and place the finished chicken in the wok and toss the chicken into the garlic mixture. Sprinkle the white pepper mixture evenly over the chicken. Taste and adjust as needed. Happy Cooking Time.
NOTES
Look for the salt and pepper seasoning in Asian markets or you can make your own by mixing 2 parts black pepper with 1 part white pepper and salt. White pepper adds a lot of flavor without making it too spicy.
