Salt and Pepper Spicy Wings

Ingredients

• 600g Chicken Wings
• 1 tbsp soy sauce (Lee Kum Kee Gluten Free Soya Sauce)
• 1 tbsp Chinese cooking wine
• 4 cloves garlic
• Ginger (small knob)
• White pepper
• Salt
• 1 x red chili
• 1 x green chili
• 1 cup cornflour
• Oil for frying

Method

1. In a large mixing bowl, combine the chicken wings, soy sauce, Chinese cooking wine, 2 garlic cloves (grated,) 1 tsp (ginger grated), 1 tsp salt, 1 tsp white pepper. Mix well and marinate for at least 1 hour.
2. Dice the red and green chili, and the remainder of the garlic (2 cloves) and ginger, and set aside.
3. Heat the cooking oil in a deep fryer, pot or a large, deep skillet to 190°C.
4. In a large mixing bowl, combine the cornflour, 1 tsp salt, 1 tsp white pepper. Dredge each wing in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
5. Fry the wings in batches for about 6-7 minutes or until they are golden brown and crispy. Remove the wings with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
6. Heat 1 tbsp of oil in a wok or fry pan. Add the diced garlic, ginger and chilis. Cook for 1 minute.
7. Add the wings and season with a generous pinch of white pepper and salt to your preference.
8. Serve the Chinese salt and pepper wings hot with your favourite dipping sauce.

Product used in recipe

• Lee Kum Kee - Soy Sauce Gluten Free