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Wednesday 9 September 2009

Savoury Treats: Salt 'n' pepper chicken wings

Salt 'n' pepper chicken wings are my favourite treat from the nice Chinese up the road from Domestic Sluttery HQ. Just enough batter to feel really naughty, but not so much that you're going to have a coronary. I shallow fried these chicken wings - no need to deep fry. And they'll be ready in the time it takes you to order your takeaway.

You'll need these things:
  • Chicken wings - as many as you want!
  • 25- 50g Flour
  • Sea Salt
  • Pepper
  • 1 Chilli thinly sliced
  • 1 Garlic Clove thinly sliced
  • 1 Red onion
  • 2 tbsp sunflower oil - don't use olive oil, it doesn't get hot enough.
And you'll need to do these things:
  • Season the chicken wings with salt and pepper.
  • Dredge in the flour. You don't have to cover them completely, just a light dusting is fine.
  • Heat the sunflower oil in a shallow pan and cook the chicken for about fifteen minutes, turning occasionally.
  • When the chicken is done (it'll be all brown and crispy and there will be no blood in the juices), rest on some kitchen paper.
  • Lightly fry the garlic and chilli together with the red onion.
  • Serve the chicken wings with the chilli and onion garnish on top. Add more salt and pepper if needed.
  • Eat them all, then make some more. Then eat those too.
While they're cooking, you can watch this rather fun 80s video from Salt 'n' Pepa.


  1. I found this while looking for something to do with some boring chicken breasts. It works just as well when you cube the breast instead of using the wings. Thanks for the insperation. Paul x

  2. You're welcome! It didn't work as well with prawns which is a shame.

  3. corn flour with seasalt white pepper is great for prawns

  4. I think this was a great learning curve. We now know how we would adapt this to the way we like things, hey thats cooking!!. But, as this recipe go's, how much salt? how many chicken wings (as many as you want!), to fully understand this recipe, please be a bit more specific, personally we used fourteen wings and one tablespoon of seasalt, believe me I thought this was far far too much salt,


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