Friday, 31 January 2014

Recipe - Baked Salt & Pepper Chicken Wings


Kung Hei Fat Choi! (May Prosperity Be With You!).  It's the Lunar New Year and the Chinese year of the horse.

These spicy, salty wings are baked on a rack in the oven, the result being a crispy texture similar to that found in fried wings.

Baked Salt & Pepper Chicken Wings

  • 500g chicken wings, jointed and wing-tip removed
  • 1 tablespoon of vegetable oil
  • 1 small onion, diced
  • 1/2 green or red pepper, diced
  • 1 medium green chili pepper, finely sliced
  • 1 medium red chili pepper, finely sliced
  • 1/2 teaspoon dried crushed chili flakes
  • 4 garlic cloves, finely chopped or crushed
  • 2 spring onions, sliced
  • 1 teaspoon of salt & pepper seasoning (see below)
  • dash of toasted sesame oil

Preheat the oven to 190C / 350F / Gas Mark 5.  Arrange the chicken wings on a wire rack above a baking tray (this will help ensure the wings are crispy on all sides.  For easy clean-up, line the baking tray with tin-foil.  Bake the chicken wings for around 35 minutes or until cooked through and crispy.

When the chicken wings are almost ready, heat 1 tablespoon of vegetable oil in a wok or large frying pan. Add the diced onion and green pepper. Stir-fry for 2 minutes.

Add the green chili, red chili, dried chili flakes, garlic and spring onions. Stir-fry for a further minute.

Pour the cooked chicken wings into the wok with the other ingredients and mix well. Add the salt & pepper seasoning and continue stirring the mixture until all of the ingredients are evenly coated.

Finish with a dash of toasted sesame oil and pour the wings into a long foil-tray or serving plate. Serve with prawn crackers.




Salt & Pepper Mix

  • 4 tablespoons salt
  • 1/2 teaspoon of ground szechuan peppercorns (optional)
  • Pinch of white pepper
  • 2 tablespoons sugar
  • 1 tablespoon Chinese 5-spice seasoning

Heat a large wok or frying pan over a high heat.  Add the salt to the wok and stir regularly over a high heat for 3-4 minutes or until the salt begins to change colour slightly.  Pour the toasted salt into a bowl and set aside to cool.

Once the salt has cooled to room temperature, add the ground szechuan peppercorns (if desired), the sugar and 5-spice seasoning.  Mix thoroughly and store in a sealed container.

1 comment:

  1. Is it really 4tblspn?Or a misprint and should only be tspn?

    ReplyDelete