SALTED 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:

• Roast salt and peppercorns in a dry skillet over medium-low heat until salt starts to turn yellow and peppercorns become fragrant and begin to pop open, 5 to 10 minutes.
• In the meantime, preheat an outdoor grill to medium-high heat.
• Brush chicken wings with peanut oil. Grill wings over indirect heat, turning occasionally, until juices run clear and an instant-read thermometer reads 165 degrees F (74 degrees C), 15 to 20 minutes.
• Place the salt and pepper blend in a mortar and grind with a pestle until coarsely ground. Place the grilled chicken wings in a large bowl. Sprinkle in 2 teaspoons, or more depending on taste, of the spice blend; toss to coat.