This recipe results in crispy, moist wings that will vanish in seconds.
It’s a simple method of, coating then cooking the wings in a seasoned flour, and then quick frying them again at high heat again for next level crisp.
- 1KG Chicken Wings 2 or 3 Joint
- 1/2 Teaspoon Chilli Flakes (more if you like, but this was for the kids too)
- 4 Cloves of Garlic - Minced
- 200g Plain Flour
- 2 Tablespoon White Pepper
- 2 Tablespoon Black Pepper
- 1 Tablespoon Chinese Five Spice
- Depending on how many joints in your wings, cut them into pieces at the joint. Either 2 or 3, If 3, you can discard the small tip piece.
- For the coating mix the Flour, Five Spice and 1 tbsp White & 1 tbsp Black Pepper in a bowl, then add in your wings to coat them all in the mixture.
- Heat approx 4cm (1 1/2 in) of sunflower oil in a wok to around 165c
- Frying in 2 or 3 batches, depending on the size, add your wings to the wok and cook for 5 minutes, turning over for another 5 minutes. Check to make sure they are cooked at this point. Then remove and drain onto kitchen paper, and cook the next batch.
- Add 1 Tablespoon of oil to your wok on a medium heat, add in your chilli flakes and garlic and fry for 2 minutes, be careful not to burn the garlic.
- Turn to a high heat and add all your wings, and remaining white and black pepper to the wok and toss to coat all the wings in the chilli and garlic.
- Remove from the heat and sprinkle with a generous amount of salt and serve.