Salt & Pepper Wings

Method

1. Grind all the peppercorns to a fine powder. Toss half of it with the wings, the 1½ tbsp salt, the garlic powder and the MSG.
2. Lay the wings in a single layer on a wire rack set over a tray. Cover loosely and refrigerate for at least 4 hours, or overnight.
3. Fill a wok or deep pan about one-third full with oil and heat over high heat until medium-hot, about 150°C (300°F).
4. Make the batter just before frying so it stays cold: combine the cornflour and plain flour, then whisk in the cold water until smooth.
5. Dip each wing in the batter and fry in batches for 5–6 minutes, until lightly golden. Drain on a wire rack.
6. Bring the oil up to high heat, about 180°C (355°F). Fry the wings again in batches for 4–5 minutes, until golden, crunchy and cooked through. Drain on paper towel.
7. Mix the remaining ground peppercorns with the extra 2 tsp salt and the chilli flakes. Sprinkle over the warm wings and serve with lime wedges and hot sauce for dipping.