Chinese Salt and Pepper Chicken Wings
Dive into the crispy goodness of Chinese Salt and Pepper Chicken Wings, a delicious blend of crunch and flavor perfect for any gathering.
Ingredients
Main Ingredients
- 1 lb fresh or thawed chicken wings Look for high-quality wings from a reliable source. Organic or free-range is best.
- 1/2 cup cornstarch or potato starch Potato starch is recommended for an extra crispy texture.
- 1 tsp salt Adjust based on taste.
- 1 tsp white pepper Provides a fragrant warmth.
- 3 cloves garlic, minced Fresh garlic elevates taste.
- 1-2 tsp dried chili flakes or 1 fresh chili, chopped Adjust based on heat preference.
- to taste ml vegetable oil, for deep frying Use a neutral oil like canola or peanut.
- 2 green onions or scallions, chopped Adds a fresh crunch.
- to taste fresh cilantro or basil leaves, optional For brightness and color.
- to taste wedges of lime, optional For a zesty finish.
Instructions
Preparation
- Pat the chicken wings dry thoroughly with paper towels to remove excess moisture. This is crucial for maximum crispiness.
- In a large bowl, lightly toss the wings with salt, white pepper, and cornstarch. Ensure every wing is evenly coated; shake off any excess starch.
Frying
- Heat vegetable oil in a deep pan or wok to about 320°F (160°C).
- Gently fry the wings in batches for 5-6 minutes until cooked through but not yet browned. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Return the wings to the hot oil and fry for an additional 2-3 minutes until they are golden brown and ultra-crispy.
- Remove excess oil from the wok, add a splash of oil, then toss in the minced garlic and dried chili flakes. Stir-fry quickly until fragrant.
- Add the crispy wings back in and toss well to coat with the aromatic seasoning. Sprinkle chopped green onions or scallions over the wings.
- Serve immediately while still crispy and hot, with lime wedges on the side.
Notes
Keep your oil at the right temperature throughout to maintain crispiness; if it gets too low, your wings could turn soggy. Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.