Salt and Pepper Chicken Wings | Easy Crispy Chicken Wings Recipe
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
For 3 pepper mix:
  • Sichuan peppercorn – 1 tbsp
  • Black peppercorn – 1 tbsp
  • White peppercorn – 1 tbsp
Other ingredients:
  • Chicken wings – 16, approximately 1.2 kg
  • Three pepper mix – 1 tbsp + 1 tsp
  • Salt – 1 tbsp + 1 tsp
  • Garlic powder – 1 tbsp
  • Corn starch – 1 cup
  • All-purpose flour – ½ cup
  • Chilled water as required
  • Vegetable oil for deep frying
  • Chili flakes – ½ tsp
Instructions
  1. Take one tablespoon each of three peppercorns and put in your mortar and pestle. Ground the peppercorns to a coarse powder. Transfer to a small bowl and set aside.
  2. Cut each chicken wings into drumette, winglet and wing tip. Reserve the wing tips for chicken stocks and place rest in a large bowl.
  3. Sprinkle one tablespoon each of prepared pepper mix, salt and garlic powder over the chicken wings. Toss them to coat thoroughly or mix uniformly with hands. Then place them on top of a grilling rack in a single layer and let them chill in the refrigerator for couple of hours. This chilling time is important for maximum flavor; do not skip it.
  4. While you are ready to fry the chicken wings, prepare the batter by mixing the cornstarch/corn flour and all-purpose flour with chilled water to make a thin batter; the consistency should be like coconut milk. You won’t need to season the batter with salt as chicken wings have enough salt in them.
  5. Heat enough vegetable oil in a deep pot but do not bring it to smoking point, it should be medium hot – if you dip a wooden spoon into the oil, there should be some gentle bubbles around the spoon. If using a deep fryer or candy thermometer, then try to keep the oil temperature at about 150 C.
  6. Dip each chicken wings into the prepared batter, coat all sides thoroughly, lift it up and let the excess drip off. Then tip it in the hot oil. Fry them in batches and do not overcrowd the pan as it will result in soggy chicken wings.
  7. Keep the heat on medium-low and fry the wings for 3 to 4 minutes on each side until they turn lightly golden but not brown. Take them out using a slotted spoon and place them on a plate.
  8. Once all the chicken wings are fried for the first time, crank up the heat and let the oil become very hot – a wooden spoon dipped into the oil should generate furious bubbles around it. Technically, the oil temperature should be somewhere between 175 C & 180 C.
  9. Tip in the chicken wings in batches and fry them for couple of minutes each side or until they turn deep golden and becomes extremely crispy. Take them out and place on a cooling rack to allow the excess oil to drip off.
  10. Finally mix 1 teaspoon each of prepared pepper mix & salt and half a teaspoon of red chili flakes in a small bowl. Hit the chicken wings on all sides with this flavored salt when there are still warm.
  11. Serve these fantastic delicious salt and pepper chicken wings with any hot sauce of your choice. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2019/02/salt-and-pepper-chicken-wings/