Ultra-crispy wings with bold, tingly spice from a trio of peppercorns.
These double-fried chicken wings are addictively crunchy, bursting with savory garlic and pepper flavors, and perfect for parties, snacks, or game day. The secret lies in the dry salt cure, fresh-ground pepper blend, cold batter, and a sizzling double-fry technique.
Ingredients
For the Wings:
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1 kg (2 lbs) chicken wings
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1½ tbsp sea salt (for curing)
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3 tsp garlic powder
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Oil for deep frying
Peppercorn Seasoning:
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1 tsp black peppercorns
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1 tsp white peppercorns
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1 tsp Sichuan peppercorns
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¼ tsp chili flakes
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2 tsp sea salt (to mix after frying)
Crispy Batter:
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¾ cup cornflour (cornstarch)
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½ cup plain flour (all-purpose)
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¾ cup cold water (add more if needed for consistency)
Instructions
1. Grind the Peppercorns
In a mortar and pestle or spice grinder, combine:
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Black peppercorns
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White peppercorns
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Sichuan peppercorns
Grind into a fine powder. Divide the mixture in half.
Pro Tip: Grinding fresh ensures maximum flavor. The Sichuan pepper adds a citrusy, tingly heat that sets these wings apart.
2. Cure the Chicken Wings
In a large bowl, toss:
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Chicken wings
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Half the peppercorn mix
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1½ tbsp sea salt
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3 tsp garlic powder
Mix well to evenly coat.
Dry cure method: No wet brine here—keeping the wings dry helps achieve that ultra-crisp exterior.
3. Dry Overnight (or at least 4 hours)
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Arrange wings in a single layer on a rack set over a tray.
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Cover loosely with plastic wrap or a clean towel.
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Refrigerate overnight or for a minimum of 4 hours.
❄️ This step is crucial. It lets the salt penetrate and moisture evaporate, setting the stage for extreme crunch.
4. Make the Batter (Just Before Frying)
In a mixing bowl:
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Combine ¾ cup cornflour and ½ cup plain flour
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Make a well in the center, pour in ¾ cup cold water, and whisk until smooth.
The batter should be the consistency of coconut milk—light but clinging.
5. First Fry – Gentle Crisping
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Heat frying oil (in a deep pot, wok, or fryer) to 160–170°C (320–340°F). Fill to ⅓ capacity.
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Dip each wing into the cold batter. Let excess drip off.
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Fry in small batches for 5–6 minutes, until light golden.
Transfer wings to a wire rack or paper towel-lined tray to drain. Skim out any loose bits from the oil with a spider or slotted spoon.
6. Second Fry – Ultimate Crunch
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Heat oil to 180°C (356°F).
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Re-fry wings in batches for 4–5 minutes, until deep golden and extremely crispy.
Drain again on a rack or paper towels.
7. Season and Serve
Mix together:
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Remaining peppercorn mixture
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2 tsp sea salt
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¼ tsp chili flakes
Sprinkle generously over hot wings.
Optional: Add a squeeze of lime, chopped green onions, or a little sugar to balance heat.
Serving Suggestions
Serve hot with:
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Sweet chili sauce
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Garlic mayo
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Soy-vinegar dip
Pair with cold beer, jasmine rice, or a side of pickled vegetables.
Tips for Success
✅ Don’t skip the drying step—moisture is the enemy of crispness.
✅ Cold batter + hot oil = contrast that shocks the exterior into shatteringly crisp crust.
✅ Double fry for a pro-level crunch that stays crisp even after cooling.
✅ Use a thermometer to monitor oil temperature—it’s key to consistent results.
Storage & Reheat
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Refrigerate: Store wings in an airtight container up to 3 days.
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Reheat: Re-crisp in a hot oven or air fryer at 200°C (400°F) for 5–6 minutes.
❤️ Why You’ll Love These Wings
✔ Crispy like restaurant-style
✔ Packed with peppery flavor
✔ Great for make-ahead parties
✔ Addictive with every bite
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