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Updated: Jul 24, 2020

“Salt and pepper chicken wings” are a chinese appetiser dish or can be served as a side dish”

We are suckers for a good Chinese, so it’s no surprise that hubby & I had a craving for this delicious, mouthwatering and cheeky side dish the other day.

I can happily say, that since lockdown we have had to think outside of the box and get creative with our meals as a family and funnily enough, we’ve absolutely loved it. Cooking as a family has become the new normal in our home and we are not ready to let that habit fade away easily.

Today, I present you with our version of “Salt and pepper chicken wings" of course we had to eat it with something, so we made jollof rice.

Fresh vegetables:

* Spring onion

* Onion

* Red sweet pepper

* Green sweet pepper

* Yellow sweet pepper

* Garlic

* Scotch bonnet


* 1 maggie cube

* Black pepper

* Salt (A hint)

* Thyme


* Season chicken (Maggie cube, thyme, pepper)

* Add oil of your choosing into a pot / wok.

* Heat on medium-high.

* Add cornstarch into a bowl, coat chicken with corn starch. Then place into hot oil.

* Work in small batches, about 6-8 pieces at a time.

* Fry for 5 - 7 minutes. The chicken will be a light golden color.

* Drain excess oil on paper towels.

* Prepare your vegetables by chopping everything up. Add bit of Lurpak butter in the wok as a base, allowing the butter to melt.

* Add garlic, salt and pepper, and one maggie cube to the Lurpak butter and allow to marinade for about 3 - 4 minutes.

* Some time later, add chicken wings, allow everything in the wok to steam for 5 - 10 minutes

Prep Time:

10 minutes

Cooking Time:

20 minutes

Happy cooking!

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