Step 1

Pour vegetable oil into a wok or large pot so there is at least 2 inches worth and heat until the temperature reaches 180° (350F). Alternatively, if you have a deep fat fryer you can use this, and heat the oil to the correct temperature.

Step 2

In a large bowl add the chicken wings to the beaten egg whites and coat them really well.

Step 3

Then add the cornflour and mix thoroughly. I find it best to use my hands. The consistency will feel like a thin batter.

Step 4

Add a few batches to the oil at a time and fry for 8 minutes, turning them now and then with a slotted spoon or tongs. Once golden, take them out and put them on kitchen paper to drain while you fry the other batches - you will probably need to do about 3-4 batches in total.

Step 5

Get a pestle and mortar and add the chopped garlic and chill to the salt and pepper. Grind together to mix, but not so much that it resembles a paste. If you don't have a pestle and mortar, just use the end of a wooden spoon and crush the ingredients in a bowl.

Step 6

Get a small frying pan and put on a high heat. Transfer the salt, pepper, garlic and chilli mix into the hot pan and dry fry for a 1-2 minutes (no oil) to release the flavours.

Step 7

In a bowl, toss the chicken wings with the seasoning mix thoroughly coating the chicken. And then serve on their own with a cold beer, or alongside egg fried rice and lots of chilli oil. Enjoy!