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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Crispy chicken wings, flavored with toasted salt and pepper, garlic, and hot peppers. The recipe calls for dried Sichuan peppercorns, but use whatever you have. Ingredients:
1 tablespoon salt |
1 1/2 teaspoons dried szechuan peppercorns |
vegetable oil (for frying) |
3 tablespoons flour |
2 1/4 lbs chicken wings, separated at joint wings discarded |
2 garlic cloves, thinly sliced |
1 serrano chili, thinly sliced |
Directions:
1. Heat a small skillet over medium heat and toast salt and peppercorns (the salt will be slightly browned and the peppercorns, fragrant), about 10 minutes.
2. Remove from heat and let cool; grind.
3. Combine 1 teaspoon of the salt and pepper with the flour and dredge the chicken pieces in it.
4. Deep fry the chicken at 350 degrees F, in batches, until golden brown, 8 to 10 minutes; drain on paper toweling and season with salt and pepper mixture.
5. Heat 1 tablespoon of the frying oil in the first skillet over medium heat and cook the garlic until golden, about 2 minutes.
6. Add the serrano chili and cook until tender crisp, about 2 minutes; sprinkle over the fried chicken along with any remaining salt and pepper mixture.
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