Recipe for crispy salt and pepper wings – The Boston Globe

Serves 4

Popular in Asian restaurants, crispy salt and pepper wings can be re-created at home. Save the calories and mess of a deep-fat fryer and use a hot oven instead. Coat the wings with dark sesame oil, then cover with a mixture of cornstarch mixed with plenty of salt and pepper. Arrange on a rack set inside a rimmed baking sheet and slide into the oven for an hour. Once they are crisp, broil them for a few minutes for more color. Toss with scallions and serve with wedges of lime. Double or triple the recipe, depending on the size of your crowd.

3 pounds (about 10) large whole chicken wings
1 tablespoon dark Asian sesame oil
3 tablespoons cornstarch
3 tablespoons ground black pepper
2 tablespoons kosher salt
2 scallions, thinly sliced
2 limes, cut into wedges

1. Set the oven at 425 degrees. Set a metal rack inside a rimmed baking sheet.

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2. In a large bowl, toss chicken wings with the sesame oil. Sprinkle with cornstarch, pepper, and salt. Toss well again.

3. Place wings on rack. Roast for 60 minutes or until lightly browned and crispy.

4. Turn on the broiler. Place the pan about 6 inches from the broiler element. Broil for 3 to 5 minutes, watching them carefully, or until they start to turn dark.

5. In another bowl, toss the wings with scallions. Serve with lime. Karoline Boehm Goodnick