Chinese takeaway salt and pepper chicken wings recipe

Q: How do you get batter to stick to wings?

EGGS/MILK/HOT SAUCE: Whisk these two together to make a wash”. This is what you want to dredge the seasoned wings in before you dip them in the flour. This gives the flour something to stick to. DES TIP: The hot sauce is totally optional, just a few dashes will do!

January 6, 2014

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How many calories are in Chinese salt and pepper chicken wings?
What does cornstarch do to chicken wings?
How do you get batter to stick to wings?

by Kirbie

Salt and Pepper chicken wings is a popular dish at Chinese restaurants that is often ordered in bulk for Asian potluck parties.

Wings are fried to a crunchy golden brown and then tossed in a garlic, red chili, white and black pepper mixture, that makes them flavorful and addictive. Another key ingredient in most restaurant versions is a generous douse of MSG.

Mr. K and I made our own homemade version this weekend. Because I don’t enjoy ingesting too much MSG, I used a very limited amount, but I also upped the other spices to compensate. The result was quite tasty. Mr. K did the frying and he’s getting better at it. He was really proud at how perfectly golden the wings came out. I won’t get into all the problems he caused in the process of getting ready to fry the wings…but it includes pouring boiling hot water into a plastic bowl, using the salad bowl to defrost the chicken…you get the picture.

While grocery shopping, I came across this salt and pepper mixture, labeled “pepper salt for fried chicken.” It contains a mix of salt, white pepper, black pepper, and msg. I sprinkled a little of this on the wings at the end, giving them an extra bit of flair and keeping the msg dose to just this. If you can’t find this mix, you can just sprinkle white pepper, black pepper, salt and msg separately.

We really enjoyed these wings and they didn’t take very long to make. We’ll have to bring these to the next potluck we attend or make them for Superbowl Sunday.

More Recipes to Try

Chinese Sticky Wings
Karaage

1 1/3 cup all-purpose flour
2 tbsp cornstarch
1 1/3 cup water
22 chicken drummettes
vegetable oil for frying

For the Seasoning

1 head of garlic minced
2 tbsp olive oil
1 bunch of green scallions finely chopped
1-2 tsp red chili flakes
pepper salt seasoning for fried chicken (see note)

Pour enough vegetable oil into a pot so that it is about 2 inches deep. Heat on medium-high until oil reaches 350°F.
Whisk flour, cornstarch, and water in a medium-sized bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.
The chicken will be fried twice. Work in small batches, about 6-8 pieces at a time. Fry for 8 minutes. The chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside to wait for the second fry. Continue until all your wings have been fried once for 8 minutes. Then, again working in small batches (though you can increase to about 8-10 pieces per batch since chickens are less likely to stick together now that they have a crunchy batter rather than the wet coating), fry chicken a second time for 8 minutes (chicken does not get coated again in the slurry!). Chicken should now be golden and crunchy. Set finished chicken aside. Repeat with remaining chicken until all wings have been fried twice.
In a wok, add olive oil and bring to medium heat. Once the oil is hot, add in garlic. Cook and stir until the aroma of garlic comes out and garlic is lightly browned (about 1 minute). Lower heat and add in chili flakes and scallions and cook about 1 minute on low heat. Turn off heat and place finished chicken into the wok and toss the chicken in the garlic mixture. Sprinkle white pepper mix evenly over chicken. Taste and adjust as needed.

Look for salt and pepper seasoning at Asian markets or you can make your own by mixing 2 parts black pepper with 1 part each of white pepper and salt. The white pepper adds a lot of flavor without making it too spicy.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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How many calories are in Chinese salt and pepper chicken wings?

Calories. A portion of 10 salt and pepper chicken wings will have around 597 calories.

What does cornstarch do to chicken wings?

Cornstarch Is the Key to Crispy Wings The key to crispier grilled chicken wings lies in cornstarch. Cornstarch is often used in combination with flour in fried chicken recipes to create a crispier coating, so I decided to see if cornstarch would help chicken wings crisp up on the grill as well.

How do you get batter to stick to wings?

EGGS/MILK/HOT SAUCE: Whisk these two together to make a “wash”. This is what you want to dredge the seasoned wings in before you dip them in the flour. This gives the flour something to stick to. DES' TIP: The hot sauce is totally optional, just a few dashes will do!

chinese takeaway salt pepper chicken wings recipe

Chinese takeaway salt and pepper chicken wings recipe