Salt and Pepper Wings
It’s garlickly, savory, a bit sweet, spicy and extra CRISPY!!I love frying with Rice Flour because it keeps my chicken crispy by absorbing less moisture and fat during the frying process. Resulting in a less greasy outcome while keeping it super crispy. However, twice frying gives me the most positive results!
Ingredients
- 2 tbsp chicken wings
- 2 tbsp granulated chicken bouillon
- 1 tbsp sugar
- 2 tsp MSG
- 1 tsp salt
- 2 tsp white pepper
- 1/4 cup Shaoxing wine
- 2 tsp seasoning sauce Golden Mountain brand
- 2 jalapeños diced
- 4 cloves garlic chopped
- 1/2 cup rice flour
- oil for frying
Instructions
- Combine 1 tbsp of chicken bouillon, 1/2 tbsp of sugar, 1 tsp of MSG, 1/2 tsp of salt, 1 tsp of white pepper
- Add combined ingredients above to the chicken along with shaoxing wine & seasoning sauce
- Marinade and set into the fridge for a minimum of 2 hours
- Dice jalapeños & mince garlic
- To a pan, add 1 tbsp of oil and set to medium heat
- Add minced garlic and sauté until golden, then add jalapeños
- To the same pan, add 1 tbsp of chicken bouillon, 1/2 tbsp of sugar, 1 tsp of MSG, 1/2 tsp of salt, 1 tsp of white pepper, and saute for 60 seconds on low heat
- To a fryer, add oil and set to medium high heat
- Remove chicken from the fridge and add rice flour
- Fully coat the chicken in the flour
- Then add the chicken to the fryer and fry for 3 mins (don’t overcrowd)
- Remove chicken from the fryer and let it sit for 5mins
- Then return the chicken back to the fryer for another 5mins
- Remove chicken from the fryer and set on a wire rack for 3mins
- Transfer the chicken to a bowl and incorporate the sautéed salt and pepper blend to the chicken
- Fully toss & coat the chicken wings with the blend
- Feel free to adjust the taste and enjoy with your fav chili oil. And of course over some hot steamy rice
Video
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