Deep-fried chicken wings with chilli, salt and finger lime

Name: Deep-fried chicken wings with chilli, salt and finger lime
Cook time: 1 h
Yield: 4-6 as a starter
Cuisine: Chinese
Ingredients: 12 large chicken wings (about 1.5kg); ⅓ cup plain flour; 1½ tbsp chilli powder; 2 tsp salt flakes; vegetable oil for deep-frying; 4 large red chillies, cut in half lengthways, seeds removed; ¼ cup spring onion, julienned; 6 finger limes, cut in half on the diagonal (or use 2 lemons, halved)

Kylie Kwong

April 24, 2018

Steamed and deep-fried chicken wings.William Meppem

Time:30 mins - 1 hourServes:4-6 as a starter

Steaming the chicken wings cooks them through, but deep-frying them to finish adds texture and crunch. For non-chilli eaters you could substitute cumin, turmeric or fennel powder. If you don't wish to deep-fry the chicken, you could marinate the steamed wings in honey, soy and five-spice powder and finish in a hot oven until they're roasted and caramelised.

Ingredients

12 large chicken wings (about 1.5kg)
⅓ cup plain flour
1½ tbsp chilli powder
2 tsp salt flakes
vegetable oil for deep-frying
4 large red chillies, cut in half lengthways, seeds removed
¼ cup spring onion, julienned
6 finger limes, cut in half on the diagonal (or use 2 lemons, halved)

Method

Step 1
Arrange chicken wings on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer and position over deep saucepan or wok of boiling water and steam, covered, for four minutes.
Step 2
Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.
Step 3
Meanwhile, combine flour, chilli powder and salt in a large bowl. Add chicken wings in two batches and toss to coat well, shaking off any excess flour.
Step 4
Heat oil in a hot wok until surface seems to shimmer slightly. Add half the chicken wings and deep-fry for about seven minutes or until just cooked through and lightly browned. Using tongs, turn wings occasionally to ensure even cooking. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining wings.
Step 5
Add chillies to the same hot oil and fry for about one minute for until they are deep red. Remove with a slotted spoon and drain well.
Step 6
Arrange chicken wings on a platter and garnish with fried chillies and spring onions. Serve immediately with finger limes, which should be squeezed on top of the wings, at the table.