Salt and Pepper Chicken Wings

Preheat the oven to its lowest setting – this is for keeping the wings warm, as you’ll need to cook in two batches.

Cut each wing at the joint so you have a mini wing and a drumette.

2.2 lbs (1 kg) chicken wings

Mix the cornflour, baking powder, garlic salt, pepper and paprika together in a large bowl.

60 g (½ cup) cornflour (cornstarch in USA), ½ teaspoon baking powder, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ½ teaspoon paprika

Place the chicken wings in the bowl and toss to coat them evenly in the coating. Remove the wings from the bowl and place on a plate.

Heat the oil in a large frying pan over a medium-high heat – ready for frying the wings.

240 ml 1 cup oil for frying

Add the flour, Chinese five spice, rice vinegar and water to the remaining cornflour that’s left in the bowl and mix, using a balloon whisk until combined. This gives is the second coating for the chicken.

60 g (½ cup) plain (all-purpose) flour, 1 ½ teaspoons Chinese five spice, 1 tablespoon Chinese rice vinegar, 120 ml ½ cup cold water

Dip a chicken wing in the wet batter and turn to coat. Allow any excess batter drip off and carefully add the chicken wing to the hot oil to deep fry.

Repeat with the remaining wings. You should be able to cook up to 10 chicken wings at a time, if your pan is large enough.

Cook for 6-8 minutes, moving the chicken around in the pan a couple of times, with a set of tongs, to prevent it sticking together.

Place the first batch of wings on a tray and place in the oven to keep warm, while you cook the second batch.

Repeat with the remaining wings.

While the wings are cooking, make the topping.

Add the oil to a small frying pan and heat over a medium heat.

1 tablespoon oil

Add the spring onions, chillies, salt and garlic into the hot pan. Cook for 1-2 minutes, stirring often, until fragrant. Turn off the heat.

1 Small bunch spring onions sliced on the diagonal, 1 green chilli – chopped finely, 1 red chilli – chopped finely, ½ tsp salt, 2 cloves garlic

Once the wings are ready, transfer to a serving plate and spoon over the chilli topping, then serve.