Salt and Pepper Chicken Wings

Ingredients

• 2 lb Chicken Wings (preferably flats)
• 0.5 tbsp Garlic Powder
• 1 tsp Ginger Powder
• 0.5 tbsp Onion Powder
• 0.5 tbsp Shaoxing Wine
• 1 tbsp Chinese Light Soy Sauce
• Salt (to taste for marinade)
• 0.5 tsp White Pepper
• 1 part Corn Starch
• 1 part All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Salt (for seasoning mix)
• 1 tsp White Pepper (for seasoning mix)
• 2 tsp Sugar
• 1 tsp MSG
• 1 Jalapeño
• 1 Fresno Chili
• 4 Garlic (cloves)
• Vegetable Oil (enough to fry (food lube))

Steps

1. 1

   In a large bowl, combine the chicken wings with garlic powder, ginger powder, onion powder, Shaoxing wine, light soy sauce, a pinch of salt, and 1/2 teaspoon of white pepper. Toss well to ensure every wing is evenly coated. Let the wings marinate for at least 30 minutes (though longer is better).

2. 2

   In a separate shallow dish, whisk together equal parts corn starch and all-purpose flour with the baking powder to create the dredging mixture.

3. 3

   Dredge each marinated wing in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess flour.

4. 4

   Heat enough oil (food lube) in a heavy-bottomed pot or deep fryer to 350°F (175°C).

5. 5

   Fry the wings in batches, being careful not to overcrowd the pot, for about 8-10 minutes or until they are golden brown and crispy. Remove and drain on a wire rack or paper towels.

6. 6

   While the wings are frying, finely mince the garlic and thinly slice the jalapeño and Fresno chili.

7. 7

   In a small bowl, mix together the 1 teaspoon salt, 1 teaspoon white pepper, sugar, and MSG to create the final seasoning salt.

8. 8

   In a clean wok or large skillet over medium-high heat, add a small splash of oil. Briefly sauté the minced garlic and sliced chilies until fragrant and slightly softened, about 30-60 seconds.

9. 9

   Toss the fried wings into the wok with the aromatics. Sprinkle the seasoning salt mixture over the wings and toss vigorously to coat everything evenly before serving immediately.

Notes

The 'parts' for the dredge depend on how much chicken you have; for 2 lbs, roughly 1/2 cup of each is usually sufficient. If you prefer a milder dish, remove the seeds from the chilies or omit them entirely.

Nutrition per serving

• appetizer
• main
• fried
• chicken wings
• crispy
• party food
• East Asian