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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- 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