Rinse and
wipe dry chicken wings. Season with pepper salt and leave them for 15
minutes. Sprinkle 2 tbsp of flour to coat the chicken wings lightly.
Stir in 3 tbsp of beaten egg. Season remaining plain flour with chili
powder, dried chili and salt. Coat chicken wings with seasoned flour.
Deep fry in medium hot oil until golden and crispy. Serve immediately
with Thai sweet chili sauce or extra pepper salt on the side.
It is really
a hot dish. You may use spiced salt to replace the chili powder for a
milder variation. Coating the chicken wings with flour and beaten egg
first, and then another layer of flavored flour will make the
crispiness last longer and the color more golden.
