Author Notes: This recipe comes from my desire to eat salt and pepper wings, but not to spend money on Chinese takeaways... Who says you can't have it all ways? I must confess to only making this recipe by eye; use your own judgement when it comes to how much salt and pepper (or any herbs/spices of your choice) to add. The recipe requires some forethought, as it rests overnight in the fridge. —RockSaltUK
Serves about 15, depending on pack size
- 2 packets chicken wings
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon ground Szechuan pepper
- 1 tablespoon sea salt
- 1 red bell pepper
- 3 spring onions
- 1 long red chili
- Prepare the chicken wings by trimming the tips and removing excess skin and fat.
- Tip the flour into a box with an air-tight lid, and add the salt and pepper. Stir well to mix.
- Put the chicken wings into the box, and put the lid on. Give the box a good shake, rattle and/or roll to thoroughly coat the wings with the seasoned flour. There will seem to be a lot of excess; this is OK.
- Refrigerate the wings overnight.
- When you're ready to cook, heat the oven to 400F/200C. Take the box out of the fridge and give another shake to loosen things up. Take the wings out and layer on a wire rack with a tray underneath. You'll find that the wings have stuck together and that the flour coating is now more of a thick batter - this is perfect, but be sure to separate them before cooking.
- Put the wings in the oven for 25 minutes. Turn them over once, halfway through the cooking time.
- While the wings are cooking, thinly slice the bell pepper, diagonally slice the spring onion and slice the chili into rings, removing or leaving the seeds as you prefer.
- When the wings are ready, put them in a serving bowl and toss with the bell pepper, spring onion and chili.
- This recipe was entered in the contest for Your Best Chicken Wings