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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.