Today at our staff meeting we had some salt and pepper chicken wings
from a Chinese Restaurant. I would like to try and duplicate them.

They were dry, spicy and salty.

I'm thinking they were tossed in a cornstarch flour mixture with red
pepper flakes in it, cooked, then while hot heavily salted.

I found a couple of recipes and I'm hoping someone would have some
insight or experience to share with me.


1kg chicken wings (mid-joint)
5 Tablespoons salt
Freshly ground pepper.

Clean wings and marinate with 3 Tablespoons salt, the longer the
better (the wings can be prepared in advance and frozen). Line the
wings on a baking tray, and sprinkle with remaining 2 Tablespoons salt
and freshly ground pepper.
Bake at 230 Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once.

2nd recipe

Chicken wings
Flour
Salt & Pepper
Shortening

Cut each wing into sections, discarding tips. Salt and pepper all
sides of chicken pieces. In a ziploc plastic bag, or bowl with a tight
fitting lid, combine flour and salt and pepper. Add the chicken to
the flour and shake to coat. Deep fry the chicken in shortening.

I'm thinking my first experiment will be marinating them like in the
first recipe, shaking in flouring with red pepper flakes then shaking
off the excess flour before baking, then salting.

Koko







New blog in progress
http://kokoscorner.blogspot.com
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(posting from San Diego)