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Black Pepper Chicken Wings

Black Pepper Chicken Wings

Black Pepper Chicken Wings Recipe

Adjust the amount of peppercorns used to suit your personal preference. For best results, pound or grind the peppercorns just before cooking so that the flavour will be fresh & intense.

Ingredients:

  • 5 chicken wings (about 400 grams; or use the drumlettes/mid-joint cut)
  • 1 tbsp peppercorns preferably mixture of black & white; pounded/grinded to powder
  • 1/2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp light soy sauce
  • 1 tsp honey

Directions:

  1. Prepare the wings by cutting to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock. Pat dry with paper towels.
  2. Combine the rest of the ingredients in a bowl and mix well. Coat chicken evenly in the black pepper sauce. Chill marinated chicken, covered, in fridge, for at least half an hour.
  3. Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C for 25 minutes (180°C for 15 minutes if using Philips Air Fryer), turning once halfway.
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25 comments on “Black Pepper Chicken Wings”

  1. I tried your lovely and simple recipe and here is it!
    http://piggeeks.net/shan/index.php/black-pepper-chicken-wings/

    I hope you don’t mind me posting your recipe on my site. Just think mine still doesn’t look as yummy as yours though… Haha! Need to try again! :D

  2. I didn’t have a bell pepper but I added celery for extra crunch. This was good but I’ve had better. I tossed this with rice noodles before serving and that was really good.

  3. I’ve tried a few recipes on your website and they are delicious. But by far, my hubby’s favourite is this one! I made the whole wing and he even nibbled all the crispy skin off the wing tips! Thank you.

  4. Just made these chicken wings! They are so good. Thanks for sharing!

  5. What is the sauce in the picture?

  6. Hey Wiffy,

    Love the site. Any suggestions for alternatives to oyster sauce and soy sauce as I am histamine and gluten intolerant.

    All the best!

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