Salt and Pepper Chicken Wings

 

 

We have this amaaaazing Japanese takeaway near our house which is fortuitous because I love, love, love Japanese food. They do the most delicious Salt and Pepper Chicken Wings. I’m too chicken (pun totally intended) to ask them for the recipe so I tried to make them on my own and they’re pretty damn good. These are totally worthy of joining my ever increasing library of chicken wings.

These Salt and Pepper Chicken Wings don’t mess around. They’re salty, they’re peppery and they have great depth of flavour from the chilli, garlic and spring (green) onions they are fried with at the end.

 

 

I adore Salt and Pepper Squid. So much so that if I see it on a menu when we go out, I have a hard time not ordering it. I eat a lot of squid when we eat out. I’ve even ordered it in place of a side of chips before. The one thing that bugs me though is that most often they are neither salty or peppery enough. I figure if it’s in the name you want to be able to taste it, right??

 

 

I still order it every time but I’m often let down. Well this time the salt and pepper on the menu was chicken wings so we ordered some, as you do. Oh my goodness. Total goodness. That chef does not hold back and I’m so glad. The flavour was in your face, dominant and punchy. I just knew I had to recreate them.

 

 

 

Now normally I like to bake my chicken wings, like these Oven Baked Barbecue Chicken Wings and my Crispy Honey Soy Chicken Wings, mainly because I don’t like the smell of oil in the house. But sometimes, just sometimes, frying is totally worth it and this is one of those times.

 

My Crunchy Korean Chicken Wings recipe also uses the deep frying method but again, totally worth it.  It works because the coating goes on at the start and needs that very hot oil to get all crispy whereas I find oven baked chicken wings are best to have the flavour added at the end.

 

 

All I know is, these fry up like a dream, you drain the excess oil on some paper towel before adding them to a punchy mix of garlic, ginger and spring onion and give them a light stir fry.  Super easy to make and even easier to devour.