Baked Salt and Pepper Chicken Wings
Ingredients
Chicken coating
- 1kg chicken wings
- 2 tsp toasted sesame oil
- 40g cornflour
- 1 tsp salt
- 1/2 tsp white pepper (black pepper is fine)
Aromatics
- 1 tbsp veg oil
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 4 red fresh chillies sliced
- 4 good size spring onions sliced
- Salt and pepper to taste
Preparation
Preheat oven to 220 degrees Celsius. Pat the chicken wings dry with some paper kitchen towel, making sure to get rid of any extra moisture and put them into a mixing bowl. Add the sesame oil and mix together with your hands, making sure all the wings are coated.
Add the cornflour, salt and pepper to the bowl and toss the wings around the bowl until they are well coated in the seasoning.
Lightly grease a large baking tray and arrange the wings on it, making sure they aren’t crammed together, use two trays if necessary. Bake in the oven for 30 minutes turning halfway through and remove once crispy and golden.
Put a clean wok on the heat, up high, add a tablespoon of vegetable oil, then the ginger, garlic, red chillies and spring onions, a pinch of salt and pepper and stir fry for 2-3 minutes, add the wings and toss in the aromatics for a couple of minutes before turning out onto a plate. Enjoy.
Notes
This is a lower fat version compared to deep-fried salt and pepper wings.
