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The difference between Chinese and Pacifica Cantonese food.
I know how it is, your busy, loads on your plate, no time to do anything … would love to spend an evening out with friends, but you just had an unexpected bill.
Well let me tell you, my Great Grandmother always used to say … “All work and no food .. makes me very unhappy!”
So I decided to tell you how my Great Grandma would feed us on Salt and Pepper Chicken Wings. They are awesome! We serve loads of them here at Pacifica Cantonese .. its a customer favourite.
I’d love you to try Great Grandma Su’s secret recipe right here in Pacifica Cantonese … in fact for the whole of July we’ll give you some to try for your table free of charge when you order two or more main courses!
But if your adventurous like me you’ll definitely want to try this recipe.
And in case you can’t be bothered cooking why not make a booking. Tell us that Great Grandma Su invited you … it was her thing to invite all the friends and family over and we’ll knock 10% off the total bill too!
(TERMS AND CONDITIONS – 10% discount on total bill including drinks. Available only for pre booked tables 24 hours or more in advance. Offer expires Monday 24th July 2017.)
By all means tell your friends about Pacifica Cantonese, but please don’t tell others about my Great Grandma Su’s recipe.. its just between you and me!
So here it is
SALT AND PEPPER BAKED CHICKEN WINGS
In the restaurant we deep fry our wings but it is a lot easier to bake them at home.
The wings are baked until crispy and then tossed in a garlic, salt and pepper seasoning for super flavourful chicken wings.
- 3 lbs chicken wings, fresh or defrosted and pat dry with paper towels (I chop up the wings to separate into first and second wing sections)
- 1/2 tsp salt
- 1 1/2 tbsp baking powder (not baking soda!)
- 1/2 head of garlic, minced
- 2 tbsp olive oil
- 2 spring onions, finely sliced
- 1-2 tsp red pepper flakes
- white pepper and salt (please use white pepper and not black pepper; you can also use Chinese pepper salt seasoning blend for fried chicken available at Chinese supermarkets, or you can use a combination of white pepper, salt and five spice powder)
- Preheat oven to 250°F/120C. Line a large baking sheet with foil. Place a cooling wire rack on top and spray surface with cooking oil spray.
- In a large bowl, add wings and sprinkle with salt and baking powder. Toss the wings until they are evenly coated in the baking powder and salt. You want the baking powder to be a thin coat on the wings and not still powdery.
- Place the wings closely side by side (but not touching) onto the cooling rack. All the wings should fit in a single layer.
- Bake for 30 minutes in the lower half of the oven. The wings should shrink (from the skin being dried out and fat rendered off) but still very pale.
- Raise oven temperature to 425°F/220 C Place wings back into the oven, this time in the upper middle section of the oven. Bake wings for about 50 minutes. Wings should be golden brown and when you touch the skin, it should feel crispy. Allow the wings to cool for about 10 minutes, which will further crisp up the skin. Do not attempt to remove wings from the wire rack until you have allowed them to set because the bottom of the wings will firm and crisp up during this cooling time.
- In a large wok or skillet, add olive oil and garlic. Bring to medium heat and cook until garlic turns a light brown and crisps up. Lower heat to low and add in red pepper flakes and cook until the red pepper is infused into the oil (about 30 seconds).
- Add chicken to the oil and toss to coat in the red pepper flakes, garlic and oil. Sprinkle salt and white pepper seasoning and spring onions and toss until chicken is evenly coated. Turn off heat and serve.
Hope to see you soon
try the Pacifica Cantonese secret recipe for ‘Salt and Pepper Chicken Wings’ from my Great Grandma Su.