Tuesday, April 3, 2012

Crispy salt and pepper chicken wings recipe

Photo: Crispy salt and pepper chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy salt and pepper chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy salt and pepper chicken wings.

A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this dish as part of a banquet at home.

Preparation Time 10 - 30 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

6 large (about 850g) chicken wings, halved
2cm-piece fresh ginger, peeled, thinly sliced
1 shallot, ends trimmed, thickly sliced
40g (1/4 cup) plain flour
Peanut oil, to deep-fry
Lemon or lime wedges, to serve
Fresh coriander sprigs, to serve
1 1/2 tbs sea salt flakes
3 tsp Chinese five spice
2 tsp chilli powder
1 1/2 tsp coarsely ground mixed pepper medley


Place the chicken, ginger and shallot in a single layer in a large deep frying pan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 4-5 minutes or until the chicken wings change colour. Transfer the chicken to a plate lined with paper towel. Set aside for 20 minutes to cool.

Meanwhile, to make the seasoning, combine salt flakes, Chinese five spice, chilli powder and pepper in a medium bowl. Reserve half the seasoning in a serving bowl. Add the flour to the remaining seasoning and stir to combine.

Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches.

Arrange the chicken on a serving platter with reserved seasoning, lemon or lime wedges and coriander sprigs.

Serves 6 as a starter. Cook's tip: You'll need approx 500ml (2 cups) peanut oil for this recipe.

Good Taste - May 2010, Page 76
Recipe by Cynthia Black  

More Chicken Recipes:    

French-style roast chicken with vegetable sauce 
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken
Chicken Fingers With Curried Ketchup
Barbecued chicken with guacamole

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