Salt 'n' Pepper Wings
Discussion
4 teaspoons black peppercorns
4 teaspoons rock salt
Pound that until roughly ground.
4 tablespoons self raising flour. Mix well.
Put flour into a placcy bag.
Now take 16 to 20 wings. Cut each wing into three pieces at the joints and discard the tips.
Wings into placcy bag. Shake. Ensure the wings are really well coated.
Tip out onto oiled baking tray. Into oven at 200C. Cook for one hour turning half way through.
It's easy to underestimate the seasoning and overestimate the flour - which will produce bland wings. They need to be salty and fiery.
Yum.
4 teaspoons rock salt
Pound that until roughly ground.
4 tablespoons self raising flour. Mix well.
Put flour into a placcy bag.
Now take 16 to 20 wings. Cut each wing into three pieces at the joints and discard the tips.
Wings into placcy bag. Shake. Ensure the wings are really well coated.
Tip out onto oiled baking tray. Into oven at 200C. Cook for one hour turning half way through.
It's easy to underestimate the seasoning and overestimate the flour - which will produce bland wings. They need to be salty and fiery.
Yum.
Edited by Don on Wednesday 9th September 09:34
Podie said:
Might work well with some decent sized prawns too...
I'd consider deep frying the prawns.
You can do the wings by steaming them until cooked, then flouring them, then deep frying. I prefer the oven method, though.
GregE240 said:
Don said:
GregE240 said:
ooh, the modesty....and mild sexism...
You know he won't get away with it, Greg. 
Edited by Podie on Thursday 10th September 21:11
OllieWinchester said:
I wonder if perhaps putting some of the oil in the bag with the seasoned flour might help it to bind to the chicken? Cracking recipe though, definately be trying this one out....
The flour seemed to bind to them quite well anyway. They were slightly damp from being washed and patted down with kitchen paper.The flour only needs to be thin - it's there to bind the seasoning to the wings and to help the crispiness of the outside.
You can also do salt'n'pepper squid, apparently, although this MUST be deep fried fast so as not to turn the squid rubbery.
hungry_hog said:
sounds goooood
Where do you get the wings from, I presume a decent butcher will beat supermarket fare?
I would love to tell you that I got these as offcuts from a proper farm shop butcher but I didn't. On this occasion these were bog standard supermarket wings: 20 for £1.30Where do you get the wings from, I presume a decent butcher will beat supermarket fare?
It's ludicrously cheap, really.
I would clearly prefer ethically produced, slow grown chicken with a mighty flavour....and in fact will be asking about wings from my local farm shop. They don't seem to sell 'em. But they might. If someone asked.
Had another go with this:
Four teaspoons mixed peppercorns
Four teaspoons coarse sea salt
Four tablespoons self raising flour
added 1 teaspoon cayenne pepper, and 1 teaspoon garlic granules.
Same technique: grind up the peppercorns with the salt and spices until fine, mix through the flour.
Into placcy bag.
Here's the twist: I soaked six chicken thighs in milk for a few minutes and then popped them into the bag and shook until well coated.
Into an oven at 200C 45 minutes.
They were super yummy. HOT. But really tasty. They were quite brown after the 45 minutes. Hence me thinking that you don't want to do this with pieces of chicken that would take any longer to cook through.
My next experiment may go so far as to use some coarser ground flour and some parmesan.
It's like KFC without the guilt.
Four teaspoons mixed peppercorns
Four teaspoons coarse sea salt
Four tablespoons self raising flour
added 1 teaspoon cayenne pepper, and 1 teaspoon garlic granules.
Same technique: grind up the peppercorns with the salt and spices until fine, mix through the flour.
Into placcy bag.
Here's the twist: I soaked six chicken thighs in milk for a few minutes and then popped them into the bag and shook until well coated.
Into an oven at 200C 45 minutes.
They were super yummy. HOT. But really tasty. They were quite brown after the 45 minutes. Hence me thinking that you don't want to do this with pieces of chicken that would take any longer to cook through.
My next experiment may go so far as to use some coarser ground flour and some parmesan.
It's like KFC without the guilt.
Don said:
Had another go with this:
Four teaspoons mixed peppercorns
Four teaspoons coarse sea salt
Four tablespoons self raising flour
added 1 teaspoon cayenne pepper, and 1 teaspoon garlic granules.
Same technique: grind up the peppercorns with the salt and spices until fine, mix through the flour.
Into placcy bag.
Here's the twist: I soaked six chicken thighs in milk for a few minutes and then popped them into the bag and shook until well coated.
Into an oven at 200C 45 minutes.
They were super yummy. HOT. But really tasty. They were quite brown after the 45 minutes. Hence me thinking that you don't want to do this with pieces of chicken that would take any longer to cook through.
My next experiment may go so far as to use some coarser ground flour and some parmesan.
It's like KFC without the guilt.
What guilt?Four teaspoons mixed peppercorns
Four teaspoons coarse sea salt
Four tablespoons self raising flour
added 1 teaspoon cayenne pepper, and 1 teaspoon garlic granules.
Same technique: grind up the peppercorns with the salt and spices until fine, mix through the flour.
Into placcy bag.
Here's the twist: I soaked six chicken thighs in milk for a few minutes and then popped them into the bag and shook until well coated.
Into an oven at 200C 45 minutes.
They were super yummy. HOT. But really tasty. They were quite brown after the 45 minutes. Hence me thinking that you don't want to do this with pieces of chicken that would take any longer to cook through.
My next experiment may go so far as to use some coarser ground flour and some parmesan.
It's like KFC without the guilt.
Sounds nice!
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