Salt and Pepper Chicken Wings (2024)

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By Nicky Corbishley

• ▢ 2.2 lbs (1 kg) chicken wings
• ▢ 60 g (½ cup) cornflour (cornstarch in USA)
• ▢ ½ tsp baking powder
• ▢ 1 tsp garlic salt
• ▢ ½ tsp ground black pepper
• ▢ ½ tsp paprika
• ▢ 60 g (½ cup) plain (all-purpose) flour
• ▢ 1 ½ tsp Chinese five spice
• ▢ 1 tbsp Chinese rice vinegar
• ▢ 120 ml (½ cup) cold water
• ▢ 240 ml (1 cup) oil for frying

Spicy topping:

• ▢ 1 tbsp oil
• ▢ 1 small bunch spring onions sliced on the diagonal
• ▢ 1 green chilli chopped finely
• ▢ 1 red chilli chopped finely
• ▢ ½ tsp salt
• ▢ 2 cloves garlic peeled and minced

• Preheat the oven to its lowest setting – this is for keeping the wings warm, as you’ll need to cook in two batches.

• Cut each wing at the joint so you have a mini wing and a drumette.

  2.2 lbs (1 kg) chicken wings

• Mix the cornflour, baking powder, garlic salt, pepper, and paprika together in a large bowl.

  60 g (½ cup) cornflour, ½ tsp baking powder, 1 tsp garlic salt, ½ tsp ground black pepper, ½ tsp paprika

• Place the chicken wings in the bowl and toss to coat them evenly in the coating. Remove the wings from the bowl and place on a plate.

  See Also

  Crispy Salt and Chilli Chicken - Khin's Kitchen Better Than Takeout Recipe

• Heat the oil in a large frying pan over a medium-high heat – ready for frying the wings.

  240 ml (1 cup) oil for frying

• Add the flour, Chinese five spice, rice vinegar, and water to the remaining cornflour that’s left in the bowl and mix, using a balloon whisk until combined. This gives is the second coating for the chicken.

  60 g (½ cup) plain (all-purpose) flour, 1 1/2 tsp Chinese five spice, 1 tbsp Chinese rice vinegar, 120 ml (½ cup) cold water

• Dip a chicken wing in the wet batter and turn to coat. Allow any excess batter to drip off and carefully add the chicken wing to the hot oil to deep fry.

• Repeat with the remaining wings. You should be able to cook up to 10 chicken wings at a time if your pan is large enough.

• Cook for 6-8 minutes, moving the chicken around in the pan a couple of times, with a set of tongs, to prevent it from sticking together.

• Place the first batch of wings on a tray and place in the oven to keep warm, while you cook the second batch.

• Repeat with the remaining wings.

• While the wings are cooking, make the topping.

• Add the oil to a small frying pan and heat over a medium heat.

  1 tbsp oil

• Add the spring onions, chillies, salt, and garlic into the hot pan. Cook for 1-2 minutes, stirring often, until fragrant. Turn off the heat.

  1 small bunch spring onions, 1 green chilli, 1 red chilli, ½ tsp salt, 2 cloves garlic

• Once the wings are ready, transfer to a serving plate and spoon over the chilli topping, then serve.