Pepper and Salt Chicken Wings
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Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
 
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
  1. Combine the salt with the crushed, toasted Sichuan peppercorns. Rub the mixture over all surfaces of the chicken wingettes. Let stand for one hour.
  2. Heat the deep-frying oil to about 350 degrees Fahrenheit.
  3. 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.
  4. 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.
  5. 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/