Salt and Pepper Chicken

threeovens's Note:

Crispy chicken wings, flavored with toasted salt and pepper, garlic, and hot peppers. The recipe calls for dried Sichuan peppercorns, but use whatever you have.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 20.0 wingettes

• 1 tablespoon salt
• 1 ½ teaspoons dried szechuan peppercorns
• vegetable oil (for frying)
• 3 tablespoons flour
• 2 ¼ lbs chicken wings , separated at joint wings discarded
• 2 garlic cloves , thinly sliced
• 1 serrano chili , thinly sliced

Directions:

1. Heat a small skillet over medium heat and toast salt and peppercorns (the salt will be slightly browned and the peppercorns, fragrant), about 10 minutes.
2. Remove from heat and let cool; grind.
3. Combine 1 teaspoon of the salt and pepper with the flour and dredge the chicken pieces in it.
4. Deep fry the chicken at 350 degrees F, in batches, until golden brown, 8 to 10 minutes; drain on paper toweling and season with salt and pepper mixture.
5. Heat 1 tablespoon of the frying oil in the first skillet over medium heat and cook the garlic until golden, about 2 minutes.
6. Add the serrano chili and cook until tender crisp, about 2 minutes; sprinkle over the fried chicken along with any remaining salt and pepper mixture.