Pepper & Spicy Salt Chicken Wings (Jiw Yim Wings)
The ever popular pepper & spicy salt flavour came second on the votes for the night. Pepper and spicy salt is so versatile and can be paired with many things. Chicken wings, squid, prawns, soft shell crab, ribs, tofu, shredded chicken, and more.
My husband G and close friend Burger-Law just loves this dish - I remember one evening at Noodle Street, we completely overloaded on pepper & spicy salt dishes as we couldn't decide which to order. Burger Law wanted squid, G wanted soft shell crab, and I wanted prawns & tofu. We ended up ordering the lot and possibly wings too. Do you see a pattern here? We like to eat with a theme in mind!
Ingredients:
10 chicken wings
10 chicken wings
½ tsp salt
½ tsp white pepper
½ tsp garlic powder
½ tsp white pepper
½ tsp garlic powder
½ tsp sugar
1 tbsp oil
¾ cup of potato starch (or cornflour)
Oil for deep frying
Bowl 1:
3 tbsp chopped spring onion
1 tsp chopped red chilli
2 tsp chopped garlic
3 shallots, sliced
Bowl 2:
1 tsp salt
½ tsp sugar
½ tsp 5 spice powder
½ tsp white pepper
½ tsp sugar
½ tsp 5 spice powder
½ tsp white pepper
Directions:
1. Marinade the wings with ½ tsp of each: salt, white pepper, garlic powder, sugar, oil and leave to one side for 10 minutes
2. Chop spring onion, chilli, garlic and shallots and set together in a bowl to make bowl 1
3. Combine the ingredients of bowl 2 together
4. Put potato starch (or cornflour) into a plate or bowl and coat wings evenly
5. Heat oil for deep frying and when hot enough, add the wings and turn the heat onto medium. Deep fry wings for around 10-15 mins or until cooked (you can always take out one wing, cut to the bone and if cooked through, the rest of the wings will be fine)
6. Remove wings and lay on top of paper towel to soak up any excess oil
7. Add 1 tsp of oil to a clean wok, add bowl 1 and stir fry for a few minutes. Add deep fried wings, and sprinkle 2 teaspoon of bowl 2 (there may be some mixture left over) over the wings and toss to coat evenly. Add additional chilli powder if you prefer them spicier
8. Dish up and serve immediately
*Potato starch yields a lighter and crispier coating than cornflour. It is fine to use cornflour if you don't have potato starch to hand
*Potato starch yields a lighter and crispier coating than cornflour. It is fine to use cornflour if you don't have potato starch to hand
This looks amazing! I was just thinking about fried chicken and salt n pepper shrimp. This would really hit the spot! I can't wait to try it. Thanks for sharing.
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