The Salt & Pepper Chicken Wings My Dad's Made 100,000 Times

Method6 steps · about 40 min

1. 1

   Step 1: Pat the chicken wings (1 1/2 lb) dry with paper towels without washing them. On a sturdy cutting board, make two shallow cuts across the back of each flat, then carefully make a slit into each side of the thickest part of each drumette for even cooking. Wash hands and clean utensils/surfaces after handling the raw chicken.

   Uses 1 1/2 lb chicken wings

2. 2

   Step 2: In a medium bowl, mix the marinade ingredients: 1/2 tsp salt, 1 tsp sugar, 1/2 tsp white pepper, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine and 1/2 tbsp dark soy sauce. Add the prepared wings from step 1, toss and massage to coat. Refrigerate while preparing the other ingredients.

   Uses Prepared dry and scored chicken wings · 1/2 tsp salt, for marinade · 1 tsp sugar, for marinade · 1/2 tsp white pepper, for marinade · 1 tbsp light soy sauce · 1 tbsp oyster sauce · 1 tbsp cooking wine · 1/2 tbsp dark soy sauce

3. 3

   Step 3: Chop the green onions (2 stalks) into small pieces. For this dish, we prefer the whites, so you can either buy green onions that have more whites, save the green parts for a different dish, or just be more aware of possible burning when you're cooking later. Roughly chop the shallots (3) into slices. Since they're already small to begin with, that should be enough to end up with rather small pieces. Smash and peel the garlic (3 cloves), then mince into small pieces. Cut the stems off the red chilis, and cut into small pieces. These are spicy, so if you prefer a milder dish, you can reduce or omit the chili peppers altogether. Cut the mini sweet peppers (1 oz) in half to open them up. Remove the stem, core, and the seeds. Cut each half into strips, and then dice into small pieces.

   Uses 2 stalks green onion, preferably whites · 3 shallots · 3 cloves garlic · 2 red chillies (reduce or omit to taste) · 1 oz mini sweet peppers

4. 4

   Step 4: In a clean small bowl, mix the 1 tsp garlic salt with the separate 1/2 tsp salt and 1/2 tsp white pepper for the final seasoning. Set this mixture aside; it will be used to taste, so keep unused mixture clean. On a large plate, thoroughly mix the 3 tbsp cornstarch and 3 tbsp flour. If more coating is needed, mix extra flour and cornstarch in equal amounts. With one hand for the wet marinated wings and a dry hand for the coating, coat each wing and gently squeeze to help the coating adhere. Discard any excess coating or marinade that has touched raw chicken.

   Uses 1 tsp garlic salt, for seasoning mix · 1/2 tsp salt, for seasoning mix · 1/2 tsp white pepper, for seasoning mix · From 3 tbsp flour, coating as needed; discard contaminated excess · From 3 tbsp cornstarch, coating as needed; discard contaminated excess · Extra all-purpose flour, if needed, mixed with equal cornstarch · Extra cornstarch, if needed, mixed with equal flour · Marinated chicken wings

5. 5

   Step 5: In a deep pot, heat the 5 cups corn oil, or enough to cover the wings without overfilling the pot, to about 300°F. Gently lower in the coated drumettes and keep the oil around 300°F, turning them for even cooking. The source guide is about 5 minutes for drumettes and about 2 minutes for flats, fried separately; continue as necessary until each piece reaches 74°C/165°F in the thickest meat away from the bone. Colour and floating alone do not establish doneness. Remove each batch and drain. For the second fry, raise the oil to 350°F. Add the drumettes first, then the flats after about 30 seconds. After roughly another 30 seconds, lift out the golden drumettes, then the golden flats as they finish crisping. Set the frying pot aside and reserve 2 tbsp of its oil for the next step.

   Uses Starch/flour-coated chicken wings · 5 cups corn oil as frying medium; absorbed quantity unknown

6. 6

   Step 6: Heat a wok over medium heat with the 2 tbsp oil reserved from step 5. Stir-fry the prepared garlic and shallots from step 3 for 10–15 seconds. Add half the prepared green-onion whites and the chopped chillies, if using, and stir-fry for 30–40 seconds until aromatic. Add the prepared sweet peppers for another 30–40 seconds. Add the double-fried wings and stir-fry for about 20–30 seconds, scooping from the base so every wing meets the aromatics. Sprinkle in the seasoning mix from step 4 gradually while tossing; use only as much as you like and reserve unused clean mixture. Turn off the heat, plate, and garnish with the remaining half of the prepared green onion. Serve promptly for maximum crunch.

   Uses 2 tbsp corn oil, taken from the frying oil · Prepared garlic, shallots, chopped green-onion whites, chillies and sweet peppers · Fully cooked double-fried chicken wings · Prepared garlic-salt, salt and white-pepper seasoning mix, added gradually to taste; reserve unused