Crispy pepper and salt chicken wings using Sichuan peppercorns and glutinous rice flour.
Ingredients
1 pound chicken wingettes
1 teaspoon crushed, toasted Sichuan peppercorns
1 teaspoon salt
¼ cup glutinous rice flour
1 tablespoon chopped garlic
1 serrano chili, sliced
1 to 1-1/2 cups peanut or canola oil for deep-frying
Instructions
Combine the salt with the crushed, toasted Sichuan peppercorns. Rub the mixture over all surfaces of the chicken wingettes. Let stand for one hour.
Heat the deep-frying oil to about 350 degrees Fahrenheit.
Coat the wingettes with the rice flour. Shake off excess flour before dropping the wingettes into the hot oil. Deep-fry until crispy and golden brown, about 6 minutes. Remove from the oil and drain on paper towels. You may need to fry the wingettes in 2 or 3 batches, depending on the size of your cooking pan.
Lightly toast the garlic in a small amount of hot oil. Do the same with the sliced serrano chili. Garnish the wingettes with the toasted garlic and sliced chili, and serve immediately.
Serves 4 to 6 as an appetizer, or as one course in a multi-course meal.
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/pepper-and-salt-chicken-wings/