“Less mess, no stress. Chicken wings are known for traditionally being smothered in sauce but the Szechuan bucks the trend by using only dry seasoning and garnish,” explain Wingmans duo, David Turofsky and Ben Ford.
“This recipe is for those who appreciate great flavour without the mess and sticky fingers. Crispy fried chicken seasoned with a five-spice Szechuan salt, green pepper, onions and curry leaf. Add a squeeze of lime to finish for a citrus fruity twist.”
Szechuan salt and pepper chicken wings
Ingredients
- 1.25 kg chicken wings tip removed, drums and flat separated
- 2 tsp celery salt
- 2 tsp white pepper
- 1 tsp black pepper
- 250 g cornflour
- 50 g rice flour
- 2 - 3 litres vegetable or rapeseed oil for cooking
- 2 tbsp Szechuan seasoning
For the garnish:
- Vegetable oil for frying
- 2 fresh red chillis finely sliced
- Bunch of spring onions green tops only, finely shredded
- 1 green pepper deseeded and diced
- A few curry leaves
- A few sprigs of fresh coriander or cress
Method
- In a large bowl combine the wings with the dry spices and the buttermilk. Let marinate in the fridge for at least one hour or up to four hours. Combine the two flours and set aside. Drain the wings from the excess marinade and toss through the flour – keep chilled until ready to cook.
- Preheat a deep fryer to 180°C. Place the wings in the basket and lower slowly into the fryer.
- Cook for seven or eight minutes ensuring they hit 75°C at the core of the thickest part of the wing and the juices run clear. If they don’t hit 75°C after the first eight minutes just carry on cooking for a further minute.
- Heat some oil for the garnish in a wok and fry the chillies, spring onions, green pepper and curry leaves for a couple of minutes until crispy.
- Pile the wings high on a plate, dust with the Szechuan seasoning and garnish with the fried chillies, spring onions, green pepper and curry leaves. Top with the coriander.
Nutrition
Wings And Things: Lip-smacking Chicken Recipes by David Turofsky and Ben Ford, photography by Dan Jones, is published by Quadrille.
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