Salt & Pepper Chicken Wings
Chinese Salt & Pepper Chicken Wings are a legendary 'dry-fry' dish that has gained cult status in both traditional Cantonese cooking and modern takeout culture. They are defined by an incredibly thin, crispy crust and a seasoning blend that is deceptively simple yet highly addictive, hitting every corner of the palate.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Sweet bell peppers can be substituted with diced green or red peppers.
To make drumettes cook at the same rate as flat wing sections, pierce the thickest part of the drumette twice with a knife prior to marinating.
Equal parts cornflour and plain flour create a light, crisp coating that holds onto the wok-tossed aromatics.
Prep Chicken Wings
Rinse the chicken wings under cold water and squeeze out any excess liquid. Pierce drumettes twice at the thickest part with a knife to ensure even cooking.
Marinate the Wings
In a large bowl, mix the salt, sugar, white pepper, light soy sauce, oyster sauce, dark soy sauce, and Shaoxing wine. Add the wings and massage thoroughly by hand so the marinade penetrates the meat.
Prep Vegetables and Seasoning
Finely chop the shallots, garlic, chillies, sweet peppers, and spring onions. In a small bowl, whisk together the Szechuan pepper powder, black pepper, white pepper, garlic powder, salt, and sugar for the dry spice blend. In a separate bowl, combine the cornflour and plain flour.
Dredge the Wings
Coat each marinated wing in the flour mixture using one hand, then squeeze firmly with your dry hand so the coating adheres securely.
First Fry
Heat vegetable oil in a deep pot to 150°C (300°F). Add drumettes first and fry for 5 minutes until floating and light golden. Remove, then add flat wing sections and fry for 2 minutes. Remove and set aside.
Second Fry for Crunch
Increase oil heat to 175°C (350°F). Reintroduce drumettes for 30 seconds, then add flat wings and fry together for another 30 seconds until deeply golden and extra crisp. Drain thoroughly.
Wok Toss and Season
Heat 2 tablespoons of oil in a wok over high heat. Sauté the garlic, shallots, half the spring onions, and chillies for 40 seconds until fragrant. Add sweet peppers and stir-fry for another 40 seconds. Add fried wings, toss to combine, lower heat, and sprinkle over the spice blend while continuously tossing until evenly coated. Serve hot.
Share this Recipe
Ingredients
| Chicken Wings | 900g |
| Salt | ½ tsp |
| Sugar | 1 tsp |
| White Pepper | ½ tsp |
| Light Soy Sauce | 1 tsp |
| Oyster Sauce | 1 tbsp |
| Dark Soy Sauce | ½ tsp |
| Shaoxing Wine | 1 tbsp |
| Cornflour | 3 tbsp |
| Plain Flour | 3 tbsp |
| Vegetable Oil | 1l |
| Shallots | 2 |
| Garlic | 4 cloves |
| Chillies | 2 |
| Sweet Peppers | 2 |
| Spring Onions | 2 |
| Vegetable Oil | 2 tbsp |
| Szechuan Pepper Powder | ½ tsp |
| Black Pepper | ¼ tsp |
| White Pepper | ¼ tsp |
| Garlic Powder | ¼ tsp |
| Salt | ½ tsp |
| Sugar | ½ tsp |
