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Salt and pepper chicken wings recipe

The Kitchen
1400x919_Salt and pepper chicken wings

Created by the Tesco Kitchen

Chunkz loves chicken wings, and these Seema special salt and pepper wings, created especially for Chunkz, are incredible. Like a Chinese takeaway, they could become your Friday dinner on repeat. Make a big batch of the seasoning dust (it keeps for 3 months) and you’ll be one step closer to wings when you next get a craving.

See method
  • Serves 4
  • Takes 1 hour
  • 257 calories / serving

    Ingredients

    For the wings and veg

    • 1kg chicken wings
    • 1 tbsp baking powder
    • 1 tsp fine salt
    • 1 onion, cut into chunks
    • 1 red pepper, cut into small chunks
    • 2 red chillies, sliced
    • 2 cloves garlic, sliced

    For the seasoning dust

    • ½ tsp ground white pepper
    • 1 tsp garlic powder
    • 1 tsp onion granules
    • 2 tsp sugar
    • 1 tbsp chilli flakes
    • 1 tsp chicken flavour Bouillon powder
    • ½ tsp five-spice powder

    • sliced spring onion, to serve
    • fresh chilli, to serve

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    Each serving contains

    Energy
    1070kJ 257.0kcal
    13%
    Fat
    17g
    medium24%
    Saturates
    5g
    medium24%
    Salt
    2.0g
    high33%
    Sugars
    4g
    low4%

    of the Reference intake

    Carbohydrate 5.3gProtein 20.4gFibre 1.4g

    Method

    1. Use a sharp knife to remove the wing tips. To do this, hold the wing in your non-dominant hand and look for the small boney part at the smallest end of the wing, place the knife at the top of this joint and firmly cut down (keep these in a freezer bag in the freezer for making stock or soup). Next, separate the drumette and the flat. The drumette is the larger drumstick part and the flat is the smaller flatter part that was attached to the wing tip. Firmly cut down though the joint just like when you removed the wing tip. Pat the wings completely dry with kitchen paper.
    2. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the dried wings with the baking powder and salt in a large bowl. Put the wings skin side up on an oiled wire rack set inside a baking tray. Roast for 30 minutes, turning them halfway through.
    3. Once the wings have had 30 minutes, remove from the oven and lift the grill rack off the baking tray. Scatter the onion, peppers, chillis and garlic into the tray, stirring to coat in the chicken juices and scraping up any bits stuck to the base of the tray. Sit the rack back on top and roast for another 15 minutes, until the wings are golden and crisp.
    4. Combine the seasoning dust ingredients in a small bowl then tip half into a large bowl. Add the crispy wings and roasted vegetables to the large bowl. Toss well to ensure everything is evenly coated, then serve immediately. Store the rest of the seasoning dust in an airtight jar and use within 3 months.