Salted Egg Chicken Wings

Directions

1. 1

   1

   Pat the chicken wings dry. Season with salt and black pepper, then let them rest for 10 minutes.

2. 2

   2

   Add the egg and mix well to coat the chicken. Add cornstarch and flour, then toss until each wing is evenly coated.

3. 3

   3

   Heat the frying oil to 170–175°C. Fry the chicken wings in batches for 8–10 minutes until golden and fully cooked

4. 4

   4

   Remove the wings and let them rest for 2–3 minutes. Fry again at 180°C for 2–3 minutes until extra crispy.

5. 5

   5

   Melt the butter in a large pan over low heat. Add the Salted Egg Seasoning Powder and stir for 30–60 seconds until evenly combined.

6. 6

   6

   Add the crispy chicken wings to the pan and toss thoroughly until the salted egg seasoning coats every piece.

7. 7

   7

   Finish with chopped spring onion and serve immediately while the wings are hot and crispy.