Recipe: Perfect Pepper Chicken Wing

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Add the baking powder and salt. Place the wings on a wire rack set over a baking sheet and pop them in the oven. While the wings bake, make the sauce by adding all of the ingredients to a saucepan. You can have Pepper Chicken Wing using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pepper Chicken Wing

1. It's 8 pieces of chicken wings (Drumlets and Wingtips).
2. Prepare of Grounded seasalt.
3. Prepare 2 tablespoon of potato starch.
4. Prepare of Cooking oil.
5. You need 2-3 tablespoon of Shoyu (Japanese soya sauce).
6. You need 1-1 1/2 tablespoon of cooking wine/ sake.
7. Prepare 1-1 1/2 tablespoon of mirin.
8. Prepare 1 teaspoon of sugar.
9. It's 1 clove of garlic (crushed).
10. You need 2 tablespoon of finely grounded black pepper.
11. It's 1 tablespoon of finely grounded salt.

Crispy, golden, and finger-licking good, these are going to be the best salt and pepper chicken wings you've ever made! Made with pantry staples, these flavourful but budget-friendly wings are going to become a staple in your household! In a large bowl, toss your chicken wings in the avocado oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Next, place the wings in a single layer on a wire rack set on top of a lined baking sheet.

Pepper Chicken Wing instructions

1. For the sauce, prepare a saucepan, put all the liquid ingredients (i.e. Shoyu, Cooking Wine/ Sake, Mirin), sugar and smashed garlic. Heat up and reduce until half of its volume, keep it aside..
2. Now, cook the wings. Wash the chicken wings, afterward cut into 2 parts (i.e. drumlets and the wingtips) and pat dry the wings with kitchen towels.
3. Pour grounded sea salt on top of the chicken wings to taste and rub the salt all over, leave it for 5 mins.
4. Pour the potato starch in a zipper bag, put the wing inside the bag and shake it to coat the wing, before you take out the wing and keep it aside, ensure to remove the excess coating thus it left a thin coating around the wing parts and the wings are lightly battered (this is important step).
5. Pour a cooking oil to the frying pan (adjust the oil for deep frying) and heat up the stove to 180°C. Afterward, put the coated wings in for 4 minutes (do not move or flip the wings in between) each side, for wingtips you might consider to cook longer due to its size. Cook the wings thoroughly until yellowish, drain the oil and keep it aside for 5 minutes..
6. Heat up the oil until 200°C and put back the chicken for another 3 minutes each side or until golden brown and keep it aside..
7. Take a brush and lightly paint the fried wings with the sauce made in Step 1..
8. For the sprinkle, mix the fine black pepper and salt well and sprinkle on the painted chicken wings until it covers the majority part. You can add on more black pepper to taste..

Chicken wings separated into drumetee and winglette. Garlic granules substitute for garlic powder or fresh minced garlic. Baking powder: This is optional as I didn't use it for this recipe. Baking powder is added to chicken wings to make them crispy and for optimum result, the chicken is baked on low heat initially and then on. Place chicken wings on a lightly oiled baking sheet.

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