FRIED SALT AND PEPPER CHICKEN WINGS 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:

• Sprinkle some salt evenly on chicken wings and then marinate for around 15 minutes.
• Dry spice mixture: heat around 1 teaspoon of salt over slow fire for 1 minute or until slightly browned. Add 1 tablespoon of Chili pepper flakes and 1 tablespoon of ground cumin. Heat over slowest fire until aromatic. Transfer out to cool down.
• Place the chicken wings in a pan and let the chicken wings stay for several minutes after putting them down. Do not turn over frequently. We need to cook them well in the shortness time. Fry until one side become golden-brown and then turn over. If there is a layer of oil, then pour the oil out.
• Continue frying the other side and half cover the lid like the picture shows. Pan until both side becomes crispy. Sprinkle ground pepper and serve with the dry spice mixture.