Salt and Pepper Chicken Wings Recipe by Chef Glynn Purnell
Finger lickin’ chicken! Oh, maybe I can’t say that? Too bad. Already have! This wings recipe is my wife’s favourite starter. You can use drumsticks or ribs instead, but for me wings are the best.
Cheap and delicious, so easy to make and well worth the fuss. You can add more chilli for an extra kick or add a splash of lime or soy to mix it up.
– 20 chicken wings
– 2 tsp salt
– 2 tsp crushed black peppercorns
– 2 tsp crushed white peppercorns
– Vegetable oil, for deep frying, plus 2 tbsp
– 3 tbsp cornflour
– 1 tbsp custard powder
– 1 tsp chilli powder
– 1 medium onion, sliced
– 1 red chilli, sliced
– 1 green chilli, sliced
– 4 spring onions, chopped
– 2 tsp coriander, chopped
– Squeeze of lemon juice
1. Put the wings in a saucepan, cover with 2 litres cold water (or enough to cover the wings) and simmer for 10 minutes.
2. Drain the wings in a colander and leave to cool, then season with the salt and crushed black and white peppercorns.
3. Heat the oil for deep-frying in a deep-fat fryer or deep saucepan until the temperature reaches 180°C (use a food thermometer).
4. Mix together the cornflour, custard powder and chilli powder in a shallow bowl.
5. Roll the wings in the cornflour mixture and then deep-fry for 5 minutes until golden brown. Remove from the oil and drain on kitchen paper.
6. Heat the remaining 2 tablespoons oil in a large frying pan over a medium heat, add the onion and chillies and cook for 3 minutes until soft.
7. Add the wings and stir to coat with the onion and chillies.
8. Toss in the spring onions and coriander, and finish with a squeeze of lemon juice. Serve as a great take-away- style snack.
Glynn Purnell was awarded a Michelin Star whilst Head Chef at Jessica’s, in turn giving Birmingham its first ever Michelin star. He now runs Purnell’s and Purnell’s Bistro. He regularly appears on BBC1’s Saturday Kitchen and has also featured on The Great British Food Revival. Following the success of Glynn’s first book, Cracking Yolks and Pig Tales, his second book is described as ‘rustic home cooking with an eclectic twist’, and is perfect for anyone who wants to get creative in the kitchen.