Description
Crispy golden chicken wings tossed with aromatic garlic, crunchy bell peppers, spring onions, and a bold blend of salt, pepper, and chili — a fiery, flavor-packed appetizer or main dish with an irresistible crunch.
Ingredients
Units
Scale
- 12 chicken wings, cleaned and patted dry
- 1 cup cornflour or potato starch
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp white pepper
- 1/2 tsp chili flakes (optional)
- 2 eggs, beaten
- Oil for frying
- 1 tbsp oil (for stir-fry)
- 4 garlic cloves, finely chopped
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 3 spring onions, chopped
- Extra salt and pepper to taste
Instructions
- Season chicken wings with salt and pepper. Dip each wing in beaten egg, then coat thoroughly in cornflour.
- Heat oil in a deep pan. Fry the wings in batches until crispy and golden brown, about 7–8 minutes. Drain on paper towels.
- In a separate wok or skillet, heat 1 tbsp oil. Add garlic and sauté until fragrant.
- Add bell peppers and sauté for 2–3 minutes until slightly softened.
- Add fried wings to the pan and toss to coat. Sprinkle with more salt, black pepper, white pepper, and chili flakes to taste.
- Garnish with spring onions and serve hot.
Notes
- For extra crispiness, double fry the wings.
- Adjust chili flakes to control the heat level.
- Use potato starch for a lighter crunch if preferred over cornflour.
- Best served immediately to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
