Crispy Salt and Pepper Wings | Marion's Kitchen

Use a mortar and pestle or electric spice grinder to grind the peppercorns to a fine powder. Take half the pepper mixture and place it in a large bowl with the chicken wings. Add the 1½ tablespoons of salt and garlic powder and toss until well combined. Place wings in one layer on a tray lined with a baking rack to allow air circulation around the wings. Cover loosely with cling film and place in the fridge overnight or for at least 4 hours.

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is ready for the first fry when it reaches medium-hot (about 150°C/300°F or when a wooden spoon dipped into the oil forms small, slow little bubbles).

While your oil is heating up, make the batter so that it is still cold when you come to the frying part. Place the corn flour and plain flour in a large bowl and make a well in the centre. Add the water into the well and slowly whisk in the flour until smooth.

When the oil comes to temperature, dip each wing in the batter, shaking off the excess. And then carefully place each battered wing into the hot oil. Cook wings in batches for 5-6 minutes or until lightly golden. Remove with a slotted spoon and drain on a tray lined with a clean baking rack. Use a spider or slotted spoon to remove any excess batter from the oil.

Wait for the oil to heat for the second fry. The oil is ready when it reaches a high heat (about 180°C/355°C or when a wooden spoon dipped into the oil forms fast, furious bubbles). Cook the wings in batches for another 4-5 minutes or until golden, crunchy and cooked through. Drain on kitchen paper.

Mix the remaining peppercorn mixture with 2 teaspoons of salt and chilli flakes. Sprinkle warm wings with the salt and pepper mix. Serve with lime wedges (optional) and a dipping sauce of your choice.