Salt and Pepper Chicken Wings
Fried chicken wings aren't particularly Asian; in fact, the technique Charles uses here was borrowed from Matt and Ted Lee, the South Carolina-born brothers and cookbook writers. But the lime-chile sauce is a traditional Vietnamese condiment. "Nothing pairs better with these wings than a cold beer," Charles adds.
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- Calories: 214
- Calories from fat: 65%
- Protein: 13g
- Fat: 16g
- Saturated fat: 3.3g
- Carbohydrate: 5.1g
- Fiber: 0.1g
- Sodium: 187mg
- Cholesterol: 39mg
- 9 chicken wings, separated at joints, tips trimmed or saved for stock
- About 1/2 tbsp. coarse sea salt
- Canola oil for deep frying
- 1/4 cup cornstarch
- 1 1/2 teaspoons Toasted Garlic
- Spicy Lime Dipping Sauce
- 1. Put wings in a shallow bowl, sprinkle evenly with 1/2 tbsp. salt, cover, and chill overnight. Drain wings, then dry with paper towels. Bring to room temperature.
- 2. Pour oil to a depth of 2 in. into a wok or high-sided pot and heat over high heat to 375° on a deep-fry thermometer.
- 3. Put cornstarch in a bowl and season with a pinch each of salt and pepper. Add wings and toss to coat, shaking off excess.
- 4. Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. Using a slotted spoon, transfer wings to paper towels to drain briefly. Transfer to a bowl and toss with toasted garlic and more salt and pepper. Serve with Spicy Lime Dipping Sauce.
- Note: Nutritional analysis is per serving, without dipping sauce.
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