Salt and Pepper Chicken Wings

Last Updated on June 6, 2019

It’s takeaway night and the first thing that pops into my head is salt and pepper chicken wings. Honestly, my choice for Chinese takeaway is not much. I would only eat anything with prawn, rice, chips and salt and pepper chicken wings. These salt and pepper chicken wings are full of flavours and would give your takeaway a run for their money

I’ll let you into a secret, salt and pepper chicken wings is not hard to make and you can make it better than your takeout, yeah I said so. With very few ingredients and little kitchen preparation, these chicken wings can be yours and more coins in your purse too. The best news is you are in control of what goes into the chicken. Generous amount of MSG is added to most Chinese takeaway foods, I don’t use it. I sound like a hypocrite right now as I use bouillon powder, I still feel its better than MSG but if this is what you have, use it in moderation.

I can bet you that with this recipe, you will never order salt and pepper chicken from your takeaways especially if you have time to prep for it. It is easy to make and so yummy too. Crispy, crunchy fried chicken tossed in seasoned chopped chillis, garlic and spring onions (scallions). Am I making you drool already? Come on lovelies, let us make some delicious, finger-licking fried chicken wings

Ingredients

1kg chicken wings

1/2 tsp Salt (use according to preference)

1 tsp crushed chillies

1/2 tsp Black pepper

1 tsp Bouillion powder (Bouillion cubes or powder e.g Maggi/Knorr or any brand of choice)

1tbsp corn flour

4 tbsp all-purpose flour

Bunch of spring onion, chopped

4 Mixed chillies, chopped

1 tsp crushed garlic

Vegetable oil for frying

How to make salt and pepper chicken wings

Wash and pat chicken dry (This is optional but recommended)

Add salt, black pepper, seasoning to the chicken and mix thoroughly to combine

Leave to marinade for an hour or overnight

To make light batter

Start by adding cornflour, all purpose flour, salt to taste (this is optional) to water and make a light batter then set aside

Add enough vegetable oil to fry the chicken in a pan/wok and place on high heat. Allow to heat up till you start seeing bubbles in the oil

Add the chicken to the batter then put in the hot oil carefully in batches, fry the chicken for about 8 to 10 minutes or till golden brown, crispy and well done. Place chicken on kitchen towel to drain, repeat for the remaining portion.

In another wok, add 2 tbsp vegetable oil and leave to heat up for about a minute or two. Stir in the crushed garlic into the oil and cook on medium heat,  do not let the garlic burn or it will taste bitter.

Once the fragrance is released into the oil, add the chopped chillies, crushed peppers, spring onions and stir fry for about a minute or two. Add seasoning (if using) salt, fried chicken to wok and toss into the stir-fry till all the chicken is well coated. Serve chicken wings immediately

Print Recipe

salt and pepper chicken wings

I’ll let you into a secret, salt and pepper chicken wings is not hard to make and you can make it better than your Chinese takeaway, yeah I said so. With very few ingredients and little kitchen preparation, you can make these chicken wings at home and more coins in your purse too. The best news is you are in control of what goes into the chicken.

Prep Time1 hr

Cook Time20 mins

Total Time1 hr 20 mins

Course: Appetizer, Side Dish

Cuisine: Asian

Keyword: chinese takeaway, salt and pepper chicken wings, takeaway recipes

Servings: 4

Author: Ajoke

Ingredients

• 1 kg chicken wings
• 1/2 tsp Salt use according to preference
• 1 tsp crushed chillies
• 1/2 tsp Black pepper
• 1 tsp Bouillon powder Bouillon cubes or powder e.g Maggi/Knorr or any brand of choice
• 1 tbsp corn flour
• 4 tbsp all-purpose flour about 1/3 cup
• Bunch of spring onion chopped
• 4 Mixed chillies chopped
• 1 tbsp crushed garlic
• Vegetable oil for frying
• 300 ml water

Instructions

• Wash and pat chicken wings dry
• Add salt, black pepper, bouillon powder (if using) to the chicken and mix thoroughly to combine
• Leave to marinade for an hour or overnight. (You can fry the chicken wings immediately if time is of the essence)

To make light batter (coating for chicken wings)

• Add cornflour and all purpose flour together, add salt to taste (this is optional) add water to make light batter and set aside
• Add enough vegetable oil to deep fry the chicken in a pan/wok and place on high heat and allow to heat up till hot (about 3 inches high in a sauce pan)
• Add the chicken to the batter, using a thong, remove the chicken from the batter and shake off excess.

  Add the chicken to the hot oil carefully in batches, fry for about 8 to 10 minutes or till golden brown, crispy and well done.

  Place chicken on kitchen towel to drain, repeat for the remaining portion.

Make salt and pepper chicken wings

• In another wok, add 2 tbsp vegetable oil and leave to heat up for about a minute or two, stir in the crushed garlic into the oil and cook on medium heat, do not let the garlic burn or it will taste bitter.

  Once fragrance is released into the oil, add the chopped chillies, crushed peppers, chopped spring onions and stir fry for about a minute or two. Add seasoning and salt to taste, add the fried chicken to wok and toss into the stir-fry till all the chicken is well coated.
• Serve hot immediately

Notes

Most Chinese takeaways add MSG (flavour enhancer) to their salt and pepper chicken wings and most of their foods. I didn't use it in this recipe but If you want or have it feel free to use it. I used 1 tsp bouillon powder instead.

Why not pair this chicken with these recipes?

Crispy Potato Wedges

Coconut Fried Rice

Spinach Rice

Cheese and Tomato Pizza

If you try my salt and pepper chicken wings recipe or any other recipe on here, kindly leave feedback or #myactivekitchen on Instagram so I can see what you have been cooking. Thank you and see you on my next post