Salt And Pepper Chicken Wings
- 9 chicken wings, separated at joints, tips trimmed or saved for stock
- About 1/2 tbsp. coarse sea salt
- Canola oil for deep frying
- 1/4 cup cornstarch
- Pepper
- Put wings in a shallow bowl, sprinkle evenly with 1/2 tbsp. salt, cover, and chill overnight. Drain wings, then dry with paper towels. Bring to room temperature.
- Pour oil to a depth of 2 in. into a wok or high-sided pot and heat over high heat to 375u0b0 on a deep-fry thermometer.
- Put cornstarch in a bowl and season with a pinch each of salt and pepper. Add wings and toss to coat, shaking off excess.
- Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. Using a slotted spoon, transfer wings to paper towels to drain briefly. Transfer to a bowl and toss with toasted garlic and more salt and pepper. Serve with Spicy Lime Dipping Sauce.
- Note: Nutritional analysis is per serving, without dipping sauce.
chicken, coarse sea salt, canola oil, cornstarch, pepper
Taken from www.myrecipes.com/recipe/salt-pepper-chicken-wings (may not work)