Recipes / chicken / wings

Salt & Pepper Chicken Wings

Name: Salt & Pepper Chicken Wings
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 1 kg Chicken wings, separated into flats and drumettes; 1 tbsp Light soy sauce; 1 tbsp Shaoxing wine or dry sherry (optional); 0.5 tsp Ground white pepper (for marinade); 100 g Cornflour; 50 g Plain flour; 1 as needed Neutral oil, for deep-frying; 1 whole Medium onion, thinly sliced; 4 cloves Garlic, finely chopped; 1 whole Red chilli, sliced into rings; 1 whole Green chilli, sliced into rings; 4 whole Spring onions, cut into 3 cm lengths; 1 tbsp Neutral oil, for stir-frying; 3 ¼ tsp Fine salt, plus more to taste; 0.5 tsp Freshly ground black pepper; 0.5 tsp Ground white pepper (for seasoning); 0.5 tsp Sugar; 1 ¼ tsp Chinese five-spice powder (optional)

1 hr 5 min total35 min prepServes 4Ready to cook

Ingredients

1 kgChicken wings, separated into flats and drumettes

1 tbspLight soy sauce

1 tbspShaoxing wine or dry sherry (optional)

0.5 tspGround white pepper (for marinade)

100 gCornflour

50 gPlain flour

1 as neededNeutral oil, for deep-frying

1 wholeMedium onion, thinly sliced

4 clovesGarlic, finely chopped

1 wholeRed chilli, sliced into rings

1 wholeGreen chilli, sliced into rings

4 wholeSpring onions, cut into 3 cm lengths

1 tbspNeutral oil, for stir-frying

3 ¼ tspFine salt, plus more to taste

0.5 tspFreshly ground black pepper

0.5 tspGround white pepper (for seasoning)

0.5 tspSugar

1 ¼ tspChinese five-spice powder (optional)

Method / 7 steps

Marinate the wings

Pat the wings dry, then mix with the soy sauce, Shaoxing wine (if using) and ½ tsp white pepper. Cover and refrigerate for 20 minutes.

Prepare the coating

Combine the cornflour and plain flour in a wide bowl. Toss the wings in the mixture, pressing it onto the surface. Shake off excess flour and leave for 5 minutes while you heat the oil.

Step 3

Fry the wings. Fill a deep, heavy saucepan no more than halfway with oil and heat to 170°C. Fry in small batches for 8–10 minutes, turning occasionally, until lightly golden and cooked through. The thickest part should reach 75°C, with the thermometer clear of the bone. Transfer to a wire rack.

Make them extra crisp

Increase the oil temperature to 190°C. Fry the wings again in batches for 1–2 minutes, until crisp and golden. Return to the rack.

Cook the vegetables

Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Stir-fry the onion for 2–3 minutes, until slightly softened but still crisp. Add the garlic and chillies and cook for 30 seconds, then add the spring onions.

Step 6

Season and toss. Mix the salt, black pepper, remaining ½ tsp white pepper, sugar and optional five-spice together. Add the hot wings to the vegetables, sprinkle over the seasoning and toss for 30–60 seconds. Taste and adjust the salt.

Step 7

Plate and serve. Arrange the wings in a generous mound on a shallow ivory or white plate. Spoon the onions, chillies and spring onions over and between them, leaving the rim clean. Serve immediately. For the best crunch, keep the wings on a rack between frying batches and toss them with the vegetables just before serving.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.