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salt and pepper chicken wings

Kyllingevinger med salt og peber

Haini
These Salt and Pepper Chicken Wings are the perfect snack food. They are wonderfully delicious with a crunchy texture.
5 fra 2 stemmer
Udskriv Fastgør opskrift Gemme
Forb. tid 10 minutter
Tilb. tid 10 minutter
Marinerer 1 tid
Samlet tid 1 tid 20 minutter
Ret Forret, Aftensmad, Mellemmåltid
Køkken Kinesisk
Antal 4 mennesker

Ingredienser
  

  • 700 g Chicken Wings
  • 1 Onion, medium, sliced
  • 2 Forårsløg, skåret i skiver
  • 2 Hvidløgsfed, skåret i skiver
  • 1 Red Thai Chili, sliced
  • 2 Spsk. Vegetabilsk olie
  • 1 Spsk. Sichuan Peppercorns (1/2 tbsp + 1/2 tbsp)
  • 1 Spsk. Sea Salt (1/2 tbsp + 1/2 tbsp)
  • 1 Spsk. Ingefær, revet
  • 1 Spsk. Hvidløg, revet
  • 2 Spsk. Kinesisk madlavningsvin
  • 1/2 kop Majsstivelse
  • 1 tsk Bagepulver
  • 1/2 tsk Chiliflager
  • Olie til stegning

Sådan gør du
 

  • Grind the Sichuan Peppercorns with a Mortar and Pestle.
  • In a mixing bowl, mix together Chicken Wings, 1/2 tbsp of grinded Sichuan Peppercorns, 1/2 tbsp of Sea Salt, Ginger, Garlic and Chinese Cooking Wine.
  • Cover with plastic wrap and refrigerate for 1 hour.
  • In a small bowl, mix together the the rest of the ground Sichuan Peppercorns, 1/2 tbsp of Sea Salt, and Chili Flakes. Set aside.
  • After marinating, in a medium bowl, mix together Cornstarch and Baking Powder. Cover the Chicken Wings one at a time and shake off any extra starch.
  • Put the coated Chicken on a different plate and set aside.
  • In a Dutch Oven or a large pot, on high heat, add in Oil for frying to a depth of 3 inches.
  • Use a wooden chopstick to check the temperature of the Oil. When you see the bubbles coming up quickly, the Oil is ready.
  • First fry the Chicken for 3-4 minutes until lightly golden. Fry the Chicken in batches. Do not crowd the pan. Drain and set aside.
  • Second fry the Chicken in batches for about 1 minute until the Chicken turns golden brown. Drain and set aside.
  • In a wok, add the Vegetable Oil, on medium-high heat, add the Garlic, Onion, Red Thai Chili, and Green Onions. Stir-fry for 1-2 minutes. Turn off the heat.
  • Add the fried Chicken Wings. Then add in the mixture of Sichuan Peppercorns, Sea Salt, and Chili Flakes. Toss everything together. Taste.
  • Garnish with extra Sea Salt and Pepper as desired. Ready to serve!

Noter

  • As with many of my fried chicken recipes, I like to double fry the chicken for its extra crunchiness and its ultimate flavor.
  • When frying, use a wooden chopstick to check the temperature of the Oil. When you see the bubbles coming up quickly, the Oil is ready.
  • The frying time can vary according to the pot or frying pan you use as well as the kind of Chicken pieces. Keep a close watch on the Chicken when frying so that you do not overcook them. 
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