Crispy Salt and Pepper Wings

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 Wings
3 each, Mini Sweet Pepper
3 each, Cloves Garlic
1 Shallot
2 Stalks Green Onion
35 g (5 tbsp) Cornstarch
14 g (3 tbsp) EverCrisp
35 g (5 tbsp) Crisp Coat UC
5 Cups Corn Oil
Chicken Marinade Ingredients:
2.5 g (½ tsp) Salt
4.2 g (1 tsp) Sugar
1 g (½ tsp) White Pepper
18.5 g (1 tbsp) Light Soy Sauce
20 g (1 tbsp) Oyster Sauce
16 g (1 tbsp) Cooking Wine
9.2 g (½ tbsp) Dark Soy Sauce
Seasoning:
5.7 g (1 tsp) Garlic Salt
2.5 g (½ tsp) Salt
1 g (½ tsp) White Pepper
0.4 g (¼ tsp) Chili Peppers

Equipment

Medium Bowl
Small Bowl
Cutting Board
Knife
Whisk
Wok
Large Pot
Tongs or Spider
Baking Rack

Timing

Active Time: 45 Minutes
Total Time: 45 Minutes

Yield

4 Servings

Prepare Wings, Batter, and Aromatics

Wash and cut chicken wings.

In a medium bowl, mix together salt, sugar, white pepper, light soy sauce, oyster sauce, cooking wine, and dark soy sauce.

Add in the chicken wings and toss to evenly coat.

The wings can be fried right away, but for best results the marinade can be prepared 24 hours ahead of fry time.

Chop green onions, roughly chop shallots, mince garlic, mince red chilis, and dice sweet peppers. Set aside.

In a small bowl mix garlic salt, salt, and white pepper. Stir to combine.

On 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.

In a large pot, heat up oil to 350°F.

Place drumettes in the oil, flip and rotate to cook evenly.

When 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.

Place the flats in the oil, flip and rotate to cook evenly.

When 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.

Fry the chicken wings for 1 minute to get a very crispy outside.

Toss Wings in Aromatics

Heat up a wok on medium heat. Add oil (2 tbsp) taken from the frying oil.

Add the minced garlic and shallots, stir fry for 10-15 seconds.

Add half of the minced green onion and the chopped chilis. Stir-fry them until they’re aromatic for 30-40 seconds.

Add the chopped sweet peppers, and stir-fry for another 30-40 seconds.

Add the double fried chicken wings. Stir everything together for about 30 seconds.

Sprinkle in the dry seasoning mix, while constantly stirring. (Usually don’t use all of the seasoning).

When the seasoning is evenly coated on the chicken, turn off the heat and plate. Garnish with remaining chopped green onions.

Crispy Salt and Pepper Wings

Difficulty

Ingredients

Equipment

Timing

Yield

Prepare Wings, Batter, and Aromatics

Batter and First Fry Chicken Wings

Second Fry Chicken Wings

Toss Wings in Aromatics