Salt & Pepper Fried Chicken Wings

12 whole chicken wings
200–250g cornflour
Salt
White pepper
Vegetable oil (for deep frying)

3 garlic cloves, finely chopped
2–3 bird’s eye chillies, finely sliced
2 spring onions, sliced
Pinch caster sugar

PREPARATION

1. Separate wings by removing the wing tips, then cut through the joint to divide drumettes and wing pieces. Pat dry thoroughly.
2. Season cornflour generously with salt and white pepper. Coat each wing piece thoroughly, ensuring there are no damp patches. Leave aside for a few minutes and recoat if necessary.

COOKING

1. Heat oil to 150°C. Fry drumettes first for 2–3 minutes until lightly golden and cooked through. Remove and drain. Fry wing pieces for 2 minutes and drain.
2. Increase oil temperature to 180°C. Return all chicken pieces to the oil and fry for 1–2 minutes until deep golden and very crispy. Drain well.
3. In a clean wok over medium heat, add a small drizzle of oil. Stir fry garlic, chillies and spring onions briefly until fragrant but not browned.
4. Add fried wings back to the wok. Toss well so the aromatics coat the chicken evenly.
5. Season with a pinch of caster sugar, generous salt and white pepper. Toss until dry and evenly seasoned. Serve immediately.

School of Wok Tips

• Keep wings very dry before coating for maximum crispiness.
• Fry in batches to prevent oil temperature dropping.
• Double frying is essential for super crunchy texture.
• Toss quickly with aromatics to keep the coating dry and crisp.

FAQs

Why use cornflour instead of plain flour?
Cornflour creates a lighter, crispier coating compared to regular flour.

Do I really need to double fry?
Yes. The first fry cooks the chicken through, the second fry crisps the exterior.

Can I use black pepper instead of white?
Yes, but white pepper gives a more traditional Chinese takeaway flavour.