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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!
Print Recipe
Servings 0

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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