Crispy Chinese Chicken Wings0204-09-06
- Servings : 6
A different way to present chicken wings.
- 2 lbs chicken wings, wing tips cut off, and halved at joint
- 3 cloves garlic, crushed
- 3 pieces ginger, peeled and crushed
- 1 Tbs scotch
- 1 Tbs soy sauce
- 3/4 cup cornstarch
- vegetable shortening or oil for deep frying
- scallions, finely minced
- SZECHWAN PEPPERCORN SALT
- 1 Tbs Szechwan peppercorns (available at oriental markets)
- 1 Tbs sea salt
In a bowl toss the wings with the garlic, ginger root, scotch and soy sauce and let them marinate at room temperature for 30 minutes covered and chilled for up to 8 hours. Discard the garlic and ginger root and in a bowl dredge the wings in small batches in the cornstarch, transferring them as they are dredged to racks to dry. (Do this in the early afternoon and keep warm).
In a wok or deep fryer heat 3 inches of the shortening to 375F and fry the wings in small batches for 5 minutes, transferring them with the slotted spoon to paper towels to drain as they are fried and making sure the shortening returns to 375F before adding each new batch.
When all the wings are fried heat the oil to 425F and fry the wings in batches for 2 minutes more, or until they are golden and crisp, transferring them with the slotted spoon to the paper towels to drain as they are fried. (The second frying crisps the wings).
Serve the wings with small dishes of the scallions and the Szechwan peppercorn salt for dipping.
SZECHWAN PEPPERCORN SALT: In a dry small skillet toast the peppercorns over moderate low heat, swirling the skillet for 4-5 minutes, or until they are fragrant. Transfer the peppercorns to a mortar and crush them with the pestle or pulverize them in an electric coffee or spice grinder. In a small bowl combine the pulverized peppercorns with the salt. Makes about 1 tablespoon