Game Day Salt and Pepper Chicken Wings
Game Day Salt and Pepper Chicken Wings
Ingredients
For the Wings
- 3 pounds chicken wings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon 3 Crabs fish sauce
- 1 cup rice flour, or cornstarch
For the Aromatics
- 1 tablespoon cooking oil
- 2 tablespoons minced garlic, more if preferred
- 1 jalapeño, sliced (1-2 jalapeños)
- 1/2 cup onion
For the Salt and Pepper Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon MSG
For Frying
- as needed frying oil
Instructions
- 1
In a large bowl, combine the chicken wings with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1 tablespoon 3 Crabs fish sauce. Mix thoroughly to ensure all wings are coated. Let the wings marinate for 30 minutes at room temperature.
⏱️ 2 min
- 2
While the wings are marinating, prepare the salt and pepper seasoning. In a small bowl, combine 1 teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons sugar, and 1 teaspoon MSG. Mix well and set aside.
⏱️ 2 min
- 3
Place the marinated wings into a large Ziploc bag. Add 1 cup of rice flour or cornstarch to the bag. Seal the bag, ensuring there is some air inside, and shake vigorously until the wings are completely and evenly coated with the flour.
⏱️ 3 min
- 4
Heat frying oil in a deep pot or Dutch oven to 400°F. Ensure there is enough oil to submerge the wings without overflowing. Carefully add a batch of coated wings to the hot oil, being careful not to overcrowd the pot.
⏱️ 5 min•🌡️ 400
- 5
Fry the wings for 8-10 minutes, or until they are lightly golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F. Remove the wings from the oil and place them on a wire cooling rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 400
- 6
Let the wings rest on the cooling rack for 3-5 minutes. This resting period helps to redistribute moisture and prepares them for the second fry.
⏱️ 5 min
- 7
Increase the oil temperature back to 400°F if it has dropped. Return the rested wings to the hot oil for a second fry. Fry for another 3-5 minutes, or until they are deeply golden brown and extra crispy. Remove and place them back on the cooling rack.
⏱️ 5 min•🌡️ 400
- 8
In a large pan or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the minced garlic, sliced jalapeño, and onion. Sauté for 2-3 minutes until the aromatics are fragrant and slightly softened.
⏱️ 3 min
- 9
Add the double-fried chicken wings to the pan with the sautéed aromatics. Sprinkle the prepared salt and pepper seasoning over the wings, using as much as desired. Toss everything together vigorously to ensure the wings are evenly coated with the seasoning and aromatics.
⏱️ 2 min
- 10
Serve the crispy salt and pepper chicken wings immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Game Day Salt and Pepper Chicken Wings
For the Wings
- 3 pounds chicken wings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon 3 Crabs fish sauce
- 1 cup rice flour, or cornstarch
For the Aromatics
- 1 tablespoon cooking oil
- 2 tablespoons minced garlic, more if preferred
- 1 jalapeño, sliced (1-2 jalapeños)
- 1/2 cup onion
For the Salt and Pepper Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon MSG
For Frying
- as needed frying oil
Instructions
- 1
In a large bowl, combine the chicken wings with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1 tablespoon 3 Crabs fish sauce. Mix thoroughly to ensure all wings are coated. Let the wings marinate for 30 minutes at room temperature.
⏱️ 2 min - 2
While the wings are marinating, prepare the salt and pepper seasoning. In a small bowl, combine 1 teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons sugar, and 1 teaspoon MSG. Mix well and set aside.
⏱️ 2 min - 3
Place the marinated wings into a large Ziploc bag. Add 1 cup of rice flour or cornstarch to the bag. Seal the bag, ensuring there is some air inside, and shake vigorously until the wings are completely and evenly coated with the flour.
⏱️ 3 min - 4
Heat frying oil in a deep pot or Dutch oven to 400°F. Ensure there is enough oil to submerge the wings without overflowing. Carefully add a batch of coated wings to the hot oil, being careful not to overcrowd the pot.
⏱️ 5 min•🌡️ 400 - 5
Fry the wings for 8-10 minutes, or until they are lightly golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F. Remove the wings from the oil and place them on a wire cooling rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 400 - 6
Let the wings rest on the cooling rack for 3-5 minutes. This resting period helps to redistribute moisture and prepares them for the second fry.
⏱️ 5 min - 7
Increase the oil temperature back to 400°F if it has dropped. Return the rested wings to the hot oil for a second fry. Fry for another 3-5 minutes, or until they are deeply golden brown and extra crispy. Remove and place them back on the cooling rack.
⏱️ 5 min•🌡️ 400 - 8
In a large pan or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the minced garlic, sliced jalapeño, and onion. Sauté for 2-3 minutes until the aromatics are fragrant and slightly softened.
⏱️ 3 min - 9
Add the double-fried chicken wings to the pan with the sautéed aromatics. Sprinkle the prepared salt and pepper seasoning over the wings, using as much as desired. Toss everything together vigorously to ensure the wings are evenly coated with the seasoning and aromatics.
⏱️ 2 min - 10
Serve the crispy salt and pepper chicken wings immediately and enjoy!
⏱️ 1 min