Fried Chicken Wings & Squid With Spicy Salt Recipe

Marinate the wings

Pat the chicken wings dry with paper towels. In a large bowl combine soy sauce, Shaoxing wine, minced garlic, grated ginger, white pepper and 0.75 tsp sea salt. Add the wings and toss thoroughly to coat. Cover and refrigerate for 30–60 minutes (or up to 3 hours).

Prepare dry mix

When ready to fry, combine cornstarch, all-purpose flour and baking powder in a shallow bowl. Break up any lumps. This mixture will give a light, crisp crust.

After marinating, remove wings from refrigerator and let sit 10 minutes to come closer to room temperature. Shake off excess marinade—wings should be coated but not dripping. If marinade pooling, lightly pat with paper towel before dredging.

Toss wings in the cornstarch/flour mix so they are evenly coated. If the coating seems too dry, whisk 1–2 tbsp cold water into the remaining flour mix to make a slightly tacky batter and dip wings briefly so coating adheres; alternatively dust only for a drier crust. Place coated wings on a wire rack to rest 10 minutes — this helps adhesion and yields a crisper finish.

Rinse cleaned squid briefly and pat completely dry. Cut tubes into 1–1.5 cm rings (or leave whole for tentacles). Lightly season with 1/2 tsp fine sea salt and 1/4 tsp white pepper and toss.

Spread rice flour (or cornstarch) in a shallow bowl or plate. Dredge squid rings/tentacles in the flour so each piece is lightly coated. Shake off excess and place on a separate wire rack or tray to rest for 5–10 minutes (this helps form a light crust).

While oil heats, toast the Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant (don’t burn). Remove and let cool, then crush roughly with a mortar and pestle or the flat side of a knife.

In a small bowl combine the coarse salt, crushed Sichuan peppercorns, chili flakes, five-spice powder and lime zest if using. Mix well and taste; adjust chili or salt to preference. If desired fold in finely chopped cilantro just before serving.

Heat oil in a deep pot or a deep-fryer to 175°C (350°F). Use an instant-read thermometer for accuracy. There should be at least 3–4 inches (7–10 cm) of oil to allow items to float and cook evenly.

Fry the chicken (first fry)

Working in batches to avoid overcrowding, carefully lower coated wings into the hot oil. Fry for 5–6 minutes until the exterior is pale golden and the wings are cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack over a tray.

Fry the squid

Increase oil to 180–190°C (355–375°F). Fry the lightly dusted squid in small batches for 40–60 seconds — just until crisp and slightly opaque; squid cooks very quickly. Remove and drain on a wire rack. Do not overcook or it will become rubbery.

Second fry for chicken

Bring the oil up to 190–195°C (375–385°F). Return the pre-fried wings in batches for a second fry of 2–3 minutes until deep golden brown and crisp. This double-fry method yields a crunchier finish and seals juices.

As each batch finishes, transfer hot chicken wings and squid to a large shallow bowl or platter. While still hot, sprinkle the prepared spicy salt evenly over the pieces (use more on chicken or squid to taste). Toss gently so salt adheres. Serve immediately with lime or lemon wedges on the side.

Optional: If you prefer to present spicy salt separately, spoon the salt into a small bowl and let diners dip pieces themselves. Garnish with chopped cilantro if using.