Salt and Pepper Chicken Wings
 
 
Author:
Ingredients
  • 3 lbs Chicken Wings, drumettes and flats
  • ½ cup Shaoxing
  • 2 tsp kosher salt
  • ¾ tsp ground Sichuan pepper
  • ½ cup potato starch
  • 5 spring onions finely chopped, whites and greens separated
  • 3 tbsp, finely chopped garlic
  • 1 jalapeno, sliced
  • 1 small handful of cilantro, leaves and some stems okay
  • peanut oil or neutral flavored oil, for frying
Instructions
  1. Place chicken wings in a gallon freezer bag, or large bowl with a lid. Add the Shaoxing and toss to coat. Cover and refrigerate overnight.
  2. Toss together kosher salt and Sichuan pepper powder. Set aside
  3. minutes before frying the chicken, remove the chicken from the Shaoxing and place in a large bowl. Add 1 tsp of the salt and Sichuan mix to the chicken wings. Toss to coat.
  4. Fill a 6-quart dutch oven or a heavy bottom pot with peanut oil, about 2 inches deep. Preheat the oil to 375°.
  5. Sprinkle the potato starch in the bowl with the chicken and toss to coat.
  6. When oil reaches temp, add about 6 to 7 wings and fry for 5 to 7 minutes. Remove the chicken wings from the oil and place on a cooling rack that is on top of a baking sheet. Place the baking sheet in a warm oven (190°). Finish frying all of the chicken and place each batch in the oven to keep them warm.
  7. Once you are finished frying all the chicken, place the wings in a large bowl. Set aside.
  8. Heat a skillet with 2 tbsp of peanut oil over medium heat. Add the scallion whites, garlic and jalapenos. Saute for 1-2 minutes or until fragrant. Remove from the heat and stir to combine. Sprinkle the chicken wings with the salt and Sichuan pepper and toss. Finally add the cooked onion and jalapeno mixture, scallion greens and cilantro. Toss well to combine. Serve hot.
Recipe by Cooks and Kid at https://cooksandkid.com/salt-and-pepper-chicken-wings/