wings

A stack of dill pickle chicken wings in a white plate dusted with chopped dill

The Easiest Wings

Is this the point I admit that I have a social media obsession? Or should I wait until I have told you about the dill pickle chicken wings I made? So, the story goes like this…A couple of years ago, I discovered Whole 30. I think I found the founder, Melissa Hartwig Urban first. Anyway, I found out about Whole 30 and I obsessively followed their Instagram accounts, including Whole 30 recipes. One of the things I love about their recipe account is that they have different food bloggers come takeover weekly and showcase their recipes. The man behind Primal Gourmet, Ronny Joseph, was a guest takeover and I found him there.

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Fried Salt and Pepper Chicken WIngs in a bowl, dusted with specks of sesame seeds and spring onions. I have a half eaten wings between my fingers

Takeout Wings

Fried Salt and Pepper Chicken WIngs in a bowl, dusted with specks of sesame seeds and spring onions. I have a half eaten wings between my fingers

I don’t know much about American football. As a Nigerian-American woman, I grew up watching soccer in Lagos. I have vivid memories, from my childhood, of watching the World Cup games between the Super Eagles and other national teams. Now that I live in the land of the New England Patriots, during one of the winningest seasons, I find myself interested in the results. As has mostly been the case┬áin the past six years I have lived in the Boston area; the Patriots are going to the Superbowl. As the fans send off the team, I am dreaming of chicken wings for Super Bowl Sunday. First up are these Salt and Pepper Chicken wings.

Second confession: I am a chicken wings connoisseur. Chicken wings always have a presence in the my freezer stash. I just find them so easy to cook. Baking wings at high heat in an oven and coating with sauce is a favorite cooking method. I can braise them quickly in a shallow pan to make a broth for instant noodles. The Salt and Pepper Chicken Wings are deep fried before being coated in an intense coat of sauce.

Fried Salt and Pepper Chicken WIngs in a bowl, dusted with specks of sesame seeds and spring onions

I knew I had to write up the recipe for these Salt and Pepper Chicken wings when I finally got my ratios right. It took a while to feel like I had the right balance of ingredients. I actually tested this recipe over three consecutive days. Each time was good until it was irresistible. There is something about cooking with ginger, garlic and soy sauce. The combination makes the space smell like good food is cooking. This trifecta add so much umami to this chicken.

It is my sincerest hope that you have an opportunity to try the recipe for Salt and Pepper chicken wings. The one thing I can tell you about making this chicken wings is that it is essential to have everything ready before you start cooking. The process goes by so quickly. The resulting wings are worth the effort.

Salt and Pepper Chicken Wings

The Salt and Pepper Chicken Wings is a homage to Chinese takeout menu. I wanted a taste that might not be authentic but reminds me of my favorite Chinese buffet experience. The wings do exactly that.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Dinner, Main Course
Cuisine: American
Keyword: appetizers, chicken, chicken wings, chili flakes, crystallized ginger, garlic, green onions, soy sauce, wings
Author: Sinmi

Ingredients

  • 3 Chicken Wings Party Style
  • 12 Sprigs Spring Onions
  • 8 cloves Garlic use less if you prefer
  • 2 tbsp Grated Fresh Ginger
  • 4 tbsp Sesame Oil
  • 2 tbsp Chili Flakes
  • 3 tbsp Freshly Milled Black Pepper
  • 1/4 Cup Soy Sauce
  • Gomasio or Everything But Bagel Seasoning optional
  • 3 Cups Vegetable Oil
  • Salt

Instructions

  • Pat the chicken wings completely dry before salting the skin generously.
  • Chop the garlic cloves into fine bits. Slice the spring onions, separating the greens from the white ends.
  • A saucepan, with deep side, heat up the vegetable oil on medium heat. Test out the temperature of the oil by testing with a thermometer to see if it is 375F. Or sprinkle some flour and see if it sizzles.
  • Once the oil is hot, start frying the chicken wings. Do not crowd the pot. Frying the chicken takes about 10-15 minutes. I like to turn my wings a couple of times to get a deep golden brown color on them. 
  • When pulling wings out of the oil, don’t place on paper towel. Gently place on a plate.
  • While the last batch of chicken fries, start making the sauce to coat wings in another saucepan. Add in the sesame oil first. Follow with the garlic and ginger after a couple of minutes. Once garlic and ginger become fragrant, add in the white part of the spring onions. 
  • A minute after the spring onions are added in, pour in the soy sauce. Let it reduce and become sticky. Add in the chili flakes and black pepper. Stir everything together and wait for the last batch of chicken to finish frying.
  • Once all the chicken wings are adequately fried, add them into the sauce with the heat still on. Stir it all together to get as much sauce on each chicken wings as possible. Once the sauce coats the chicken wings well, add in the green bits of the spring onions. Toss around for a moment.
  • Transfer the Salt and Pepper Chicken Wings to a plate. I like to sprinkle mine with either gomasio or everything but bagel seasoning. It adds some more texture and umami with the sesame seed and other spices.