Recipe for Salt and Pepper chicken wings please!

Hi everyone,

Can someone be kind enough to give me the recipe of Salt & Pepper chicken Wings PLEASE!

Thanks

Could you describe this dish a bit more, please? I notice you're from West England and maybe there are some regional differences in the dishes there than over here. Where do you usually purchase the dish - in a restaurant or in a carryout? What do they look like & taste like? More information please so we can help you.

Could you describe this dish a bit more, please?  I notice you're from West England and maybe there are some regional differences in the dishes there than over here.  Where do you usually purchase the dish - in a restaurant or in a carryout?  What do they look like & taste like?  More information please so we can help you.

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It's deep fried chicken wings and then lightly refried with some spices, spring onions, chili etc. I get them from the restaurant and take aways. I'll post a photo of the dish when I get them next time - tomorrow?

It's deep fried chicken wings and then lightly refried with some spices, spring onions, chili etc.  I get them from the restaurant and take aways.  I'll post a photo of the dish when I get them next time - tomorrow?

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I don't have a formal recipe. But this dish should be very simple.

Marinate the chicken wings with some light soy sauce. About 0.5 to 1 tsp per wing. Marinate for an hour or so. If you can, place the wings over a rack or something to hang them dry. Better: chain them up and set on a small fan to blow on them, so that the skin will dry up to the touch (before frying).

Use frying oil, high heat, 400F or so... deep-fry the chicken wings until golden brown. Remove.

To make the seasoning: Use a different pan or wok (or remove the frying oil and clean the wok), use only a little bit of cooking oil, high heat... fry up some minced garlic and sliced chili. Then add some salt and ground Sichuan peppercorns (best -dry-roast them first then grind them). Stir the mixture well. Then return the chicken wings so that they will coat on the "salt and pepper" seasoning. Done.

Thanks,

Anyway, I said I would get a photo of the dish, here it is - fresh from the take away.

Hey, I can't upload my photo!???????? Can someone tell me how to upload my photo please.......[

Hey, I can't upload my photo!????????  Can someone tell me how to upload my photo please.......[

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Here are some "quick and dirty" instructions:

http://forums.egullet.org/index.php?showto...dpost&p=1038105

Perfect timing! Can beg the master in disclosing her culinary secrets:

Fried Salt and Pepper Chicken Wings

It's deep fried chicken wings and then lightly refried with some spices, spring onions, chili etc.  I get them from the restaurant and take aways.  I'll post a photo of the dish when I get them next time - tomorrow?

←

I don't have a formal recipe. But this dish should be very simple.

Marinate the chicken wings with some light soy sauce. About 0.5 to 1 tsp per wing. Marinate for an hour or so. If you can, place the wings over a rack or something to hang them dry. Better: chain them up and set on a small fan to blow on them, so that the skin will dry up to the touch (before frying).

Use frying oil, high heat, 400F or so... deep-fry the chicken wings until golden brown. Remove.

To make the seasoning: Use a different pan or wok (or remove the frying oil and clean the wok), use only a little bit of cooking oil, high heat... fry up some minced garlic and sliced chili. Then add some salt and ground Sichuan peppercorns (best -dry-roast them first then grind them). Stir the mixture well. Then return the chicken wings so that they will coat on the "salt and pepper" seasoning. Done.

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hzrt8w,

In the early 80's we used to go feast on wings from a chinese restaurant in Marietta GA. What set their wings apart was that there was no breading to speak of, just a very thin but very tasty (spicy/savory) coating of some kind, which had bits of crispy ginger and scallion pieces stuck on. That place has long been gone and I haven't found any other chinese place that comes close.

I've tried to recreate that experience by trying different batters, but have had no luck. I think the wings were probably marinated for a while before being coated, but

can't say for sure.

Any suggestions?

Thanks.

maybe they were coated in corn starch or rice flour? that always makes a really crispy coating when deep frying