Typhoon Shelter Chicken Wings

How to Make Crispy Salt and Pepper Chicken Wings

Salt and Pepper Chicken Wings, a beloved Cantonese classic, are famous for their crispy exterior, tender interior, and aromatic blend of spices. Here’s a simple guide to recreate this restaurant favorite at home.

Ingredients: 1 lb chicken wings, 2 tbsp cornstarch, 1 tsp baking powder, 3 cloves garlic (minced), 1 green onion (chopped), 1 red chili (sliced), 1 tsp five-spice powder, 1 tbsp white pepper, Salt to taste, Oil for frying.

Steps:

1. Prepare the Wings: Rinse wings and pat dry with paper towels. Using a fork, prick the skin all over to help it crisp up.

2. Marinate: In a bowl, mix wings with cornstarch, baking powder, five-spice powder, white pepper, and a pinch of salt. Let them sit for 20 minutes.

3. Deep-Fry: Heat oil to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and crispy. Drain on a wire rack.

4. Stir-Fry: In a wok, heat 1 tbsp oil. Sauté garlic, green onion, and chili until fragrant. Add the fried wings, toss quickly, and season with extra salt and pepper.

5. Serve: Transfer to a plate, garnish with more herbs, and enjoy hot!

Tip: For extra crunch, double-fry the wings—first at 300°F (150°F) to cook through, then at 350°F to crisp. This dish pairs perfectly with ice-cold soda!