Salt and Pepper Chicken Wings

These restaurant-style wings are light and crispy, the perfect appetizer! They don’t take much time to make, and even less time to devour. Also... they happen to be gluten-free - easily substitute with aminos or tamari, in exchange for the soy sauce!

INGREDIENTS

• 2 tbsp salt

• 1 tbsp black pepper

• 1 tsp paprika

• 1 tbsp garlic powder

• 1 tbsp crushed red pepper flakes

• 1.5-2 lbs chicken wings

• Oil for frying

• 2 tbsp soy sauce

• 3 tbsp Shao Xing wine

• 1 tbsp vinegar or vodka

• 1.5 cup cornstarch

DIRECTIONS

1. Marinade chicken in soy sauce and wine, vinegar

2. Make dredge mixture: combine the remainder of the dry ingredients in a hole, except for red pepper flakes

3. Heat oil to 375°

4. Dredge wings, firmly pat wings to ensure coating is sticking and completely covered. Shake excess off

5. Fry wings for 6-8 minutes while monitoring temperature. Golden brown

6. Fry in batches to not crowd the oil

7. Place on wire rack for cooling. Salt light and red pepper flake immediately