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Nutrition Facts
Serving Size 1 (179g) Recipe makes 6 servings The following items or measurements are not included below: szechuan peppercorns
Calories 393
Calories from Fat 245		(62%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 7.6g	38%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.3g
Cholesterol 131mg		43%
Sodium 1287mg		53%
Potassium 277mg		7%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 31.7g		63%
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Salt and Pepper Chicken

Recipe #383767 | 50 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ice Cool Kitty
Aug 2, 2009

Crispy chicken wings, flavored with toasted salt and pepper, garlic, and hot peppers. The recipe calls for dried Sichuan peppercorns, but use whatever you have.

SERVES 6 , 20 wingettes (change servings and units)

Ingredients

1 tablespoon salt
1 1/2 teaspoons dried szechuan peppercorns
vegetable oil (for frying)
3 tablespoons flour
2 1/4 lbs chicken wings, separated at joint wings discarded
2 garlic cloves, thinly sliced
1 serrano chili, thinly sliced

Directions

1
Heat a small skillet over medium heat and toast salt and peppercorns (the salt will be slightly browned and the peppercorns, fragrant), about 10 minutes.
2
Remove from heat and let cool; grind.
3
Combine 1 teaspoon of the salt and pepper with the flour and dredge the chicken pieces in it.
4
Deep fry the chicken at 350 degrees F, in batches, until golden brown, 8 to 10 minutes; drain on paper toweling and season with salt and pepper mixture.
5
Heat 1 tablespoon of the frying oil in the first skillet over medium heat and cook the garlic until golden, about 2 minutes.
6
Add the serrano chili and cook until tender crisp, about 2 minutes; sprinkle over the fried chicken along with any remaining salt and pepper mixture.