Salt & Pepper Wangs

Ingredients

• Chicken wings (10 to 15 pieces) – defrosted

• Fish sauceChicken bouillon or granulated chicken soup base

• Flour

• 2 eggs

• Salt

• Black pepper

• Yellow onion – cut into squares

• 3 Thai chilis OR 2 jalapeno peppers

• 2 chopped garlic cloves

• Chopped green onions

• Oil for frying

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Preparation

1. Marinate the chicken wings in a bowl for 20 mins in black pepper and 3 spoonfuls of chicken bouillon and put it in the fridge. After the marinade, crack eggs and stir in a bowl.

2. Dip chicken into the egg and then dip it in in flour. Do it for all the chicken wings and set aside.

3. Fry the chicken wings. Use a cooking thermometer = chicken has to be at 165 degrees to be fully cooked. Or just eyeball it. Lol.Let chicken soak on paper towels once cooked.

4. Heat up a new frying pan with 1 spoon of oil and saute the chopped garlic, green onions, yellow onions and peppers until a nice golden brown.

5. Add chicken wings to the pan and use 2-3 spoons of fish sauce to pour over the chicken wings. Add some salt and black pepper.

6. Mix everything up and cook on the pan for 5 minutes!! Done and enjoy.

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Tips:

• Instead of a measuring cup, I used a soup spoon for simplicity (and laziness).

• Make sure oil heat is on HIGH or the skin won’t get crispy or form!

• Troubleshooting: my oil wasn’t hot enough to form a nice crispy skin, so I had to throw these into the oven on BROIL 375 °F to let the skin harden before tossing it with the onions etc at the end.

Ready in about 1.5 hours

#dinner #chickenwings #homecookedmeals #asianfoods