Salt & Pepper Wings

MSG makes this dish. Hence, without Asian chicken powder this wings won’t hit as much.

ALSO, don’t be like me and be lazy and not separate your wings! Seperating them ensures that each wing gets properly coated in salt, pepper and chicken powder after your done frying them!

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Ingredients

• 2 lb chicken wings, single drumette and wingette
• 1 cup Shaoxing wine
• 1 teapoon cracked black pepper
• 1/2 cup corn starch
• 1 cup potato flour
• 2 +1/3 teaspoon chicken powder
• 2 to 3 hot green or red peppers, sliced
• 1/2 yellow onion, sliced lenghtwise
• 1 bunch green onion, sliced
• 3 cups of canola/grapeseed oil, for deep frying

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Directions

1. In a large bowl add chicken wings and shaoxing wine, salt (3 big pinch), black pepper let marinate for at least 2 to 3 hours or overnight if possible.
2. Combine corn starch, potato flour and 1 teaspoon chicken powder and dredge the wings in the mixture and set it aside.
3. Bring oil up to 350° and fry wings in batches for 12 to 15 minutes — be careful not to over crowd the pan — that will drastically bring the oil temp down and make the wings not crispy and absorb too much oil.
4. In a wok or large pan stir fry, onion, hot pepper and green onions, add black pepper and 1/3 teaspoon chicken powder and toss.
5. Add in fried wings to the wok/pan and add 1 teaspoon chicken powder and salt to taste and give it all a good toss to incorporate.
6. Taste and adjust amount of salt if needed.
7. Serve it with some jasmin rice or eat it by itself!