Salt and pepper wings are packed with traditional Cantonese flavors and fragrant aromatics. We boosted the crispiness with EverCrisp and Crisp Coat to make the crispy crunch last longer than ever.
Difficulty
Intermediate
Ingredients
- Main Ingredients:
- 1.5 lb Chicken WingsÂ
- 3 each, Mini Sweet PepperÂ
- 3 each, Cloves GarlicÂ
- 1 Shallot
- 2 Stalks Green OnionÂ
- 35 g (5 tbsp) CornstarchÂ
- 14 g (3 tbsp) EverCrispÂ
- 35 g (5 tbsp) Crisp Coat UC
- 5 Cups Corn OilÂ
- Chicken Marinade Ingredients:
- 2.5 g (½ tsp) SaltÂ
- 4.2 g (1 tsp) Sugar
- 1 g (½ tsp) White PepperÂ
- 18.5 g (1 tbsp) Light Soy SauceÂ
- 20 g (1 tbsp) Oyster SauceÂ
- 16 g (1 tbsp) Cooking WineÂ
- 9.2 g (½ tbsp) Dark Soy SauceÂ
- Seasoning:
- 5.7 g (1 tsp) Garlic Salt
- 2.5 g (½ tsp) SaltÂ
- 1 g (½ tsp) White PepperÂ
- 0.4 g (¼ tsp) Chili Peppers
Equipment
- Medium Bowl
- Small Bowl
- Cutting BoardÂ
- KnifeÂ
- Whisk
- Wok
- Large PotÂ
- Tongs or SpiderÂ
- Baking Rack
Timing
Active Time: 45 Minutes
Total Time: 45 Minutes
Yield
4 Servings
-
Prepare Wings, Batter, and Aromatics
Wash and cut chicken wings.ÂIn a medium bowl, mix together salt, sugar, white pepper, light soy sauce, oyster sauce, cooking wine, and dark soy sauce.ÂAdd in the chicken wings and toss to evenly coat.ÂThe wings can be fried right away, but for best results the marinade can be prepared 24 hours ahead of fry time.ÂChop green onions, roughly chop shallots, mince garlic, mince red chilis, and dice sweet peppers. Set aside.ÂIn a small bowl mix garlic salt, salt, and white pepper. Stir to combine.ÂOn a large plate combine Crisp Coat, Evercrisp, and cornstarch.
-
Batter and First Fry Chicken Wings
One by one remove chicken wings from the marinade and coat in flour mixture.ÂIn a large pot, heat up oil to 350°F.ÂPlace drumettes in the oil, flip and rotate to cook evenly.ÂWhen the drumettes are golden, they should be cooked through. This will take about 5 minutes. Once fried, take them out and place them on a rack to drain.ÂPlace the flats in the oil, flip and rotate to cook evenly.ÂWhen the flats are golden, they should be cooked through. This will take about 2 minutes. Once fried, take them out and place them on a rack to drain.
-
Second Fry Chicken Wings
To fry a second time, bring the oil up to 375°F.ÂFry the chicken wings for 1 minute to get a very crispy outside.
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Toss Wings in Aromatics
Heat up a wok on medium heat. Add oil (2 tbsp) taken from the frying oil.ÂAdd the minced garlic and shallots, stir fry for 10-15 seconds.ÂAdd half of the minced green onion and the chopped chilis. Stir-fry them until they’re aromatic for 30-40 seconds.ÂAdd the chopped sweet peppers, and stir-fry for another 30-40 seconds.ÂAdd the double fried chicken wings. Stir everything together for about 30 seconds.ÂSprinkle in the dry seasoning mix, while constantly stirring. (Usually don’t use all of the seasoning).ÂWhen the seasoning is evenly coated on the chicken, turn off the heat and plate. Garnish with remaining chopped green onions.
Summary
Recipe Name
Crispy Salt and Pepper Wings
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)