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Salt and Pepper Chicken Wings





Total Time
50 mins

Fried chicken wings aren’t particularly Asian; in fact, the technique Charles uses here was borrowed from Matt and Ted Lee, the South Carolina-born brothers and cookbook writers. But the lime-chile sauce is a traditional Vietnamese condiment. “Nothing pairs better with these wings than a cold beer,” Charles adds.

Best of 2012: Salt and Pepper Chicken Wings (1212)




Written by Stephanie Spencer
 9 chicken wings, separated at joints, tips trimmed or saved for stock
  About 1/2 tbsp. coarse sea salt
  Canola oil for deep frying
 1/4 cup cornstarch
  Pepper
 1 1/2 teaspoons Toasted Garlic
  Spicy Lime Dipping Sauce
Step 1
1

Put wings in a shallow bowl, sprinkle evenly with 1/2 tbsp. salt, cover, and chill overnight. Drain wings, then dry with paper towels. Bring to room temperature.

Step 2
2

Pour oil to a depth of 2 in. into a wok or high-sided pot and heat over high heat to 375° on a deep-fry thermometer.

Step 3
3

Put cornstarch in a bowl and season with a pinch each of salt and pepper. Add wings and toss to coat, shaking off excess.

Step 4
4

Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. Using a slotted spoon, transfer wings to paper towels to drain briefly. Transfer to a bowl and toss with toasted garlic and more salt and pepper. Serve with Spicy Lime Dipping Sauce.

Step 5
5

Note: Nutritional analysis is per serving, without dipping sauce.

Nutrition Facts
Amount Per Serving
Calories 214Calories from Fat 65
% Daily Value *
Total Fat 16g25%

Saturated Fat 3.3g17%
Cholesterol 39mg13%
Sodium 187mg8%
Total Carbohydrate 5.1g2%

Dietary Fiber 0.1g1%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.