2 lbs chicken wings
1/4 cup of flour
freshly ground black pepper
2 Tbsp vegetable oil
3 diced jalapenos
3 cloves of diced garlic
Season the chicken wings with salt, white pepper, and black pepper. Lightly dredge in flour. If the wings aren’t seasoned enough at this stage, you can season them more after cooking.
Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the chicken wings and brown on all sides. Cover the pan and let the chicken wings cook over medium low to medium heat. If the pan gets too dry add a little water. Cook for about 15 minutes. Remove the cover and begin to crisp up the chicken again. The chicken wings are fully cooked when no blood coming out of the bones, juices are clear, and the internal temperature 180 degrees F. Remove the chicken wings to a rack to keep them crispy.
Drain the fat from the pan, reserving about 1 – 2 tablespoons. Return the pan to medium heat. Add the garlic slices and cook until they start to turn a little golden. Add the diced jalapenos and saute briefly. Toss in the chicken wings. Transfer to a platter and serve. Add more pepper and salt if it needed.
Recipe courtesy of Nook & Pantry.