DEEP FRIED SALT AND PEPPER CHICKEN WINGS RECIPE RECIPES

Steps:

• Put wings in a shallow bowl, sprinkle evenly with 1/2 tbsp. salt, cover, and chill overnight. Drain wings, then dry with paper towels. Bring to room temperature.
• Pour oil to a depth of 2 in. into a wok or high-sided pot and heat over high heat to 375° on a deep-fry thermometer.
• Put cornstarch in a bowl and season with a pinch each of salt and pepper. Add wings and toss to coat, shaking off excess.
• Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. Using a slotted spoon, transfer wings to paper towels to drain briefly. Transfer to a bowl and toss with toasted garlic and more salt and pepper. Serve with Spicy Lime Dipping Sauce.
• Note: Nutritional analysis is per serving, without dipping sauce.

Steps:

• "Be sure chicken wings are thawed or you can burn yourself VERY BADLY when you put them in the hot oil. Water in hot oil is BAD!!!! Lay chicken wings/drumettes out on a plate. Sprinkle both sides with salt and pepper. You can use coarse pepper and sea salt if you like, but I just use my salt and pepper shakers from my table. Fill a heavy pot with oil so it is about 3 inches high. Heat oil. I turn stovetop coil burner to 7 to heat the oil. You don't want it too hot that it will splatter and burn you! Test the oil with a small piece of bread. When the bread sizzles, the oil is hot. Deep fry wings/drumettes in oil until they float and the sizzling slows down. I fry about 10 wings/drumettes at a time so I can keep track of them. They tend to stick together while frying, so use a set of metal tongs to pull them apart. Take wings out of oil and place in a foil lined pan or on paper towel to get the extra oil off. Enjoy!"