These Salt and Pepper Chicken Wings are full of flavour and they’re my version of a Japanese take away treat.
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Salt and Pepper Chicken Wings
These Salt and Pepper Chicken Wings are full of flavour and my version of a favourite take away treat.
- 12 wing pieces
- 1 tablespoon cooking sake (notes)
- 1 teaspoon sesame oil
- 1/3 cup plain (AP) flour
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 13 red chilli, finely sliced
- 4 spring onions (green onions), finely chopped
- 2 inch piece of ginger, finely grated (notes)
- 3 cloves garlic crushed
- 500 ml vegetable oil for deep frying
- 1 tablespoon peanut oil for frying
- Kewpie mayonnaise to serve
Coat the wings in the sake and sesame oil and set aside.
Set up 2 plates both covered with a few layers of paper towel.
Prepare the coating by combining the flour, salt and pepper.
Heat the vegetable oil in a wok over high heat until dropping some crumbs in sizzle straight away. Drop the heat to med-high.
Coat 4 wing pieces in the coating then carefully place in the hot oil (don't drop them). Let them sizzle away, turning now and then for about 4 minutes, then transfer to one of the paper towel covered plates. Repeat with remaining wings.
Top up the oil a little and deep fry the wings a second time until golden and crisp (another 4 minutes). Transfer to the second plate with paper towel. Repeat with remaining wings.
Tip the hot oil away into a heat proof pan or dish and wipe the wok out with paper towel.
Heat the peanut oil in the wok until very hot and add the chilli, onions, ginger and garlic, plus another small pinch of both salt and pepper. Stir fry for a couple of minutes until very aromatic.
Add the wings to the wok and toss to coat in the aromats, then tip out onto a serving plate.
Serve with kewpie mayonnaise.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- There is no need to peel the ginger