Salt & Pepper Chicken Wings
I have a soft spot for wings. Whether they are Buffalo, Korean fried or "Hmong" style - I love chicken wings and I gravitate towards ordering them at restaurants. This next dish I've made before on this blog but I have updated the recipe to be a bit easier. As you may realize from reading this blog, I like to make a dish as easy as I can without changing the end product. This dish is great for pot lucks or family gatherings because there are few ingredients and is a crowd please-r.
Ingredients:
1/3 cup of AP flour
2 tbsp of cornstarch
2 lbs of chicken wings
1 head of garlic, minced
1 bundle of green onion, minced
White pepper for seasoning
Vegetable oil for pan frying
Heat a deep pot with cooking oil, heat vegetable oil, on medium-high heat. While the oil is getting hot, clean and dry the chicken wings. For ease of cooking, I separated the wings from the drumettes. Some may even clip off the wing portion of the wing. Up to you. I kept it on because I like the crispy bites! Once the chicken pieces are clean and dry, place in a large mixing bowl and add in the AP and cornstarch mix. Mix well and shake off any access batter.
Once the oil is hot, start the first of the two fry sessions for the chicken pieces. I put no more than 5 pieces at a time. You do not want to overcrowd the pan and lower the cooking temperature. Once golden brown on each side, about 3-4 minutes per side, remove onto paper towels. Fry all the pieces in the small batches.
While the chicken is frying, start the seasoning mix. Mince the garlic and slice the green onion.
Once all the chicken pieces have fried one time around, fry the chicken pieces again for a second time, about 2 minutes on each side to reach a deep golden brown color. You can up the pieces to fit the pan as the chicken flour coating has already been pre-cooked so will not stick together.
In a separate large deep pot, add in 2 tbsps of vegetable oil and bring to medium heat. Once the oil is hot, add in the minced garlic, cook until the garlic is translucent. Add in the twice fried chicken. Add the white black pepper, this seasoning is the star to the dish. The white pepper has the umami flavor without being too overpowering like regular black pepper. Cook for 3-4 minutes. S&P to taste. Turn off the heat, add in your green onion and serve while hot.
Ingredients:
1/3 cup of AP flour
2 tbsp of cornstarch
2 lbs of chicken wings
1 head of garlic, minced
1 bundle of green onion, minced
White pepper for seasoning
Vegetable oil for pan frying
Heat a deep pot with cooking oil, heat vegetable oil, on medium-high heat. While the oil is getting hot, clean and dry the chicken wings. For ease of cooking, I separated the wings from the drumettes. Some may even clip off the wing portion of the wing. Up to you. I kept it on because I like the crispy bites! Once the chicken pieces are clean and dry, place in a large mixing bowl and add in the AP and cornstarch mix. Mix well and shake off any access batter.
Once the oil is hot, start the first of the two fry sessions for the chicken pieces. I put no more than 5 pieces at a time. You do not want to overcrowd the pan and lower the cooking temperature. Once golden brown on each side, about 3-4 minutes per side, remove onto paper towels. Fry all the pieces in the small batches.
While the chicken is frying, start the seasoning mix. Mince the garlic and slice the green onion.
Once all the chicken pieces have fried one time around, fry the chicken pieces again for a second time, about 2 minutes on each side to reach a deep golden brown color. You can up the pieces to fit the pan as the chicken flour coating has already been pre-cooked so will not stick together.
In a separate large deep pot, add in 2 tbsps of vegetable oil and bring to medium heat. Once the oil is hot, add in the minced garlic, cook until the garlic is translucent. Add in the twice fried chicken. Add the white black pepper, this seasoning is the star to the dish. The white pepper has the umami flavor without being too overpowering like regular black pepper. Cook for 3-4 minutes. S&P to taste. Turn off the heat, add in your green onion and serve while hot.
Enjoy!
XX
Kathy
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