Salt & Pepper Chicken Wings

Salt & Pepper Chicken Wings

  • Wings
  • 2-4
  • 1 hour 25 minutes
  • Easy
These are one of our favourite things to order from the Chinese takeaway so learning to make them at home was an absolute must - and after the great indulgence of December, we have made these as healthy as we can by baking them in the oven until deliciously crispy without losing any of the flavour.

Ingredients

Wings 

  • 1kg Herb Fed mid chicken wings
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt 
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons Chinese five spice
  • 1 tablespoon Chinese rice vinegar 
  • 1/2 tablespoon oil 

 Spicy topping

  • 1 small spring onion sliced 
  • 1 green chilli chopped finely
  • 1 red chilli chopped finely
  • 1/2 teaspoon salt
  • 1 cloves garlic peeled and minced

Thanks to: @stephs_fooddiary 

Method

Method 

(Oven temperature: 220c).

  1. Mix all the ingredients for the wings together in a bowl. Add the chicken wings and coat well with all the mix.
  2. On a grill rack arrange the wings. You'll need to turn the wings half way through the cooking time for a good even crunchy texture.
  3. For the spicy topping - In a separate pan heat a little oil and gently fry the onion, chilli’s and spring onion along with garlic, salt and pepper.
  4. Once the wings are cooked through and crunchy on the outside serve with the spicy topping spread generously over the wings. 

 Best eaten warm.

Preparing the wings

  1. If you don't buy the mid wings (wings that have been cut up and portioned by our butchers), here is how you can portion them yourself. Stretch out the wing - you’ll see there are three parts to the wing. There is the wing tip, the middle part, and then the meatiest part. When you make two cuts to the one wing, you will be left with three portions. The wing tip is not used in this- save them for stock.
  2. Stretch out the chicken on a board, now flip the wing over, so the inside portion of the wing faces up. It’s easy to see the joints when you position the wing this way.
  3. Place the knife at the high ridge on the joint between the two pieces and push your knife through. If you have a lot of resistance, wiggle the knife just a bit and when you feel less resistance push the knife down. You should have a clean cut. Now you have the pieces that are ready.Â