Native to southern India, White Pepper has a delicate floral, earthy taste and is less pungent than black pepper. Traditionally, white peppers are soaked in water for approximately one week, removing the outer papery skin, and then drying. With this method exposes the seed of the fully ripened fruit, also known as the white peppercorn. When in powdered form, it can be used to seamlessly blend into soups, sauces and creams for a mellow zest without the colored flecks or chewy grind. It is popular in global cuisines that includes European, Chinese and Thai cooking.
Craving for a good chicken wing, try and enjoy this Baked White Pepper Chicken Wings recipe.
- 3 lbs whole chicken wings
- 1-2 Tbsp white pepper powder
- 2 tsp salt
- 1 tsp Sichuan peppercorn powder
- 2 tsp vegetable oil
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- In a large bowl, marinate the chicken wings with 1/2 - 1 tablespoon white pepper, 1 1/2 teaspoons salt, 1/2 teaspoon Sichuan pepper powder, and 2 teaspoons oil for at least 20 minutes or up to a day in advance.
- Next, preheat the oven to 475 degrees Fahrenheit. Combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 - 1 tablespoon white pepper, 1/2 teaspoon salt, and 1/2 teaspoon Sichuan pepper powder.
- Toss the chicken wings in the flour mixture, adding a few handfuls to the marinade bowl until the wings are thoroughly coated. Using the same bowl as the one the wings marinated in is key, as the accumulated liquid in the bowl helps the flour coat them. You may not need all the flour, so add it a handful at a time.
- Space the chicken wings evenly on a baking sheet lined with parchment paper. Brush the wings lightly with oil.
- Bake the chicken wings for 30-40 minutes, flipping halfway through, and cooking until they're crispy and golden. These would also be great in an air fryer. Season with salt to taste before serving, if desired.