Eosinophilic Esophagitis Friendly Salt and Pepper Wings
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1.500 tsp kosher salt
- 1.250 tsp ground white pepper
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp sugar
- ½ cup cornstarch
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 4 cups neutral oil (such as vegetable or canola oil), for frying
- 1 tbsp neutral oil, for stir-frying
- 4 cloves garlic, thinly sliced
- 2 fresh red or green chili peppers, thinly sliced
- 4 scallions, cut into 1-inch pieces
Instructions
- 1
Pat the chicken wings completely dry with paper towels. In a small bowl, combine the 1 tsp kosher salt, 1 tsp white pepper, 1/2 tsp black pepper, garlic powder, and sugar. Toss the wings with the spice mixture in a large bowl until evenly coated, then let them rest uncovered at room temperature for 30 minutes.
- 2
Add the cornstarch and flour to the wings and toss until each piece is thoroughly coated in a thin, even layer, shaking off any excess.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!