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.
Arrange chicken wings on a heatproof plate that will fit inside a steamer basket.
Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 4 minutes.
Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.
Meanwhile, combine flour, chilli powder and salt in a large bowl.
Add chicken wings in two batches and toss to coat well, shaking off any excess flour.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add half the wings and deep-fry for about 7 minutes or until just cooked through and lightly browned.
Using tongs, turn wings occasionally to ensure even cooking.
Remove with a slotted spoon and drain well on kitchen paper.
Repeat process with remaining wings.
Add chillies to the same hot oil and fry for about 1 minute or until they are a deep bright red colour.
Remove with a slotted spoon and drain well.
Arrange chicken wings on a platter and garnish with fried chillies and spring onions.
Serve immediately with lemon halves.