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salt and pepper chicken wings.
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4.67 from 6 votes

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 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
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
  • ½ tsp Salt use according to preference
  • 1 tsp crushed chillies
  • ½ 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 ⅓ 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.