My kids absolutely adore wings, all kinds of wings. Spicy, gingery, with ketchup, maybe some mayonnaise to dunk in. But you get the point right? So you can imagine that when I make a batch or two of these bad boys even before I start cooking, I have two hungry little monsters tugging and shouting with excitement for wings. Honestly. I can’t blame them, they are so darn good – juicy on the inside and crunchy on the outside. Just the way wings should be.
- 4 garlic cloves, chopped
- 10 white peppercorns, crushed
- 2 birds eye chillies, chopped
- 1 small onion, chopped
- 4 tablespoons cornflour
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- Breadcrumbs like panko
- 8 chicken legs or drumsticks
- Vegetable Oil for deep frying
- Sweet chili sauce for serving
In a bowl, combine garlic, white peppercorns, cornflour, chillies, onion, fish sauce and soy sauce. Pour this over the chicken wings. With a knife score the chicken to allow the mixture seep in. Leave overnight or for at least 2 hours in the fridge.
Take the chicken out, pour breadcrumbs in a clean plate and roll each piece in the breadcrumbs.
Fry the chicken in batches until golden and crisp.
Serve with sweet chilli sauce and a simple salad of lettuce, carrot, sweet corn, tomatoes and cucumber. Sprinkle black pepper over the salad.
Tip: For a super easy salad dressing, combine olive oil and mixed herbs. Stir and pour over the salad. Don’t forget to grind some black pepper over too.