Salt and pepper chicken wings is my top choice of recipe for potluck we attend. We really enjoy these wings and they don’t take very long to make. I can never make enough chicken wings, they go way too fast. Especially so since this is my daughter’s favorite chicken part. You can serve them as main dish or a match for ice cold beer. Dip them in ketchup, barbecue sauce or on it’s own.
These will probably be the simplest and most amazing wings you’ll ever make. Generously seasoned with salt and pepper and fried to a crisp perfection!
The secret ingredient is always LOVE
Tips for Salt and Pepper Chicken Wings
- You can also try this recipe with other chicken parts like breast cut in cubes or drumsticks!
Salt and Pepper Chicken Wings
- 1 kilo chicken wings (cut in two parts)
- 1 tbsp salt
- 1 tbsp pepper
- 1/2 tsp garlic powder
- 1 cup flour (for coating)
- 2 cups cooking oil (for frying)
- Wash chicken wings and remove any feathers still on the skin. Cut and remove the pointy part of the wings. Cut in two parts from the joint.
- In a bowl. Mix chicken wings, salt, pepper and garlic powder. Make sure all pieces is mixed well with seasoning. Let Marinate for minimum of 30 minutes.
- Prepare another bowl for the flour to dredge in the chicken.
- Heat 2 cups of oil in a large pan, until a little flour sprinkled in bubbles upon contact.
- Dredge chicken in flour making sure it’s fully coated.
- Add the coated chicken to the pan, and cook until the underside turns light brown
- Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and golden brown and crispy on the outside
- Remove the chicken from the oil using a slotted spoon or tongs, and set aside on a piece of kitchen roll to soak up oil.
- Serve with your favorite dipping sauce or on it’s own! Bon Appetit