This recipe is dead simple and absolutely delicious.
By steaming the chicken wings first, you are basically cooking them through – the deep-frying is for texture and the chilli-salt coating is perfectly complemented with a squeeze of sour lemon!
You could steam the chicken wings several hours before deep-frying, and just place them in the fridge.
Make sure the chicken wings are drained thoroughly before rolling in chilli-salt – this will ensure a crispier finish when deep-fried.


  • 12 large chicken wings about 1.5kg

  • 0.3 cup Plain Flour

  • 1.5 tablespoons Chilli powder

  • 1.5 tablespoons sea salt

  • vegetable oil for deep frying

  • 4 large Red chilli's cut in half lengthways and seeds removed

  • 0.25 cup spring onion scallion julienne

  • 2 Lemons halved


  • 1.

    Arrange chicken wings on a heatproof plate that will fit inside a steamer basket.

  • 2.

    Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 4 minutes.

  • 3.

    Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.

  • 4.

    Meanwhile, combine flour, chilli powder and salt in a large bowl.

  • 5.

    Add chicken wings in two batches and toss to coat well, shaking off any excess flour.

  • 6.

    Heat oil in a hot wok until surface seems to shimmer slightly.

  • 7.

    Add half the wings and deep-fry for about 7 minutes or until just cooked through and lightly browned.

  • 8.

    Using tongs, turn wings occasionally to ensure even cooking.

  • 9.

    Remove with a slotted spoon and drain well on kitchen paper.

  • 10.

    Repeat process with remaining wings.

  • 11.

    Add chillies to the same hot oil and fry for about 1 minute or until they are a deep bright red colour.

  • 12.

    Remove with a slotted spoon and drain well.

  • 13.

    Arrange chicken wings on a platter and garnish with fried chillies and spring onions.

  • 14.

    Serve immediately with lemon halves.

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