Salt and pepper chicken wings
Saturday 05 January 2008
The traditional Chinese way of seasoning and finishing with salt and pepper, sometimes szechuan pepper, is a perfect way of using flaky sea salt. You can adapt this recipe using, say, quails, but I like the texture of chicken wings and you can get nice and sticky in the process.
16-20 chicken wings
3-4tbsp self-raising flour
Vegetable or corn oil for deep frying
4tsp of sea salt
4tsp of ground black pepper
Sweet chilli dipping sauce to serve
Pre-heat 8cm of oil to 160-180C in a thick-bottomed saucepan or electric deep-fat fryer.
Put the chicken wings in a pan with lightly salted boiling water and simmer for 8-10 minutes, then remove and drain.
Mix the sea salt and pepper together then mix with the flour. Coat the chicken wings in the flour mixture then fry them for 6-7 minutes, turning them every so often with a slotted spoon, then remove and drain on some kitchen paper. Scatter with more salt and pepper; serve immediately with dipping sauce.
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