Seonkyoung Longest Salt and Pepper Chicken Wings

Cooking tips 💡

• After coating with starch, fry immediately; letting them sit will absorb moisture and make them soggy.
• Using potato starch or sweet potato starch instead of cornstarch keeps the texture much crispier over time.
• A quick final toss in the wok prevents the coating from becoming soggy and imparts a subtle, rich flavor.

Recommended for 🙋

• ⭐Those who want to enjoy crispy Chinese-restaurant-style salt and pepper chicken wings at home.
• ⭐Those looking for a savory snack that pairs perfectly with a cold beer.
• ⭐Those who prefer the uniquely crispy and nutty texture of starch-coated fried foods.