Chook Me!

Does anyone have an awesome recipe for Salt and Pepper Chicken Wings?

I had Salt and Pepper Chicken Wings at The Crown and Anchor Pub in Edmonton Alberta. They were very good and I would like to make them for my family. All the recipes I have found Google-ing I don't believe will measure up. Anyone have a killer recipe not too hot but full of flavour please share!

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1. 2 lbs chicken wings, cut into wingettes and drumettes 1/4 C flour Salt Freshly ground black pepper 1/4 tsp white pepper 2 Tbsp vegetable oil 3 jalapenos, seeds and pith removed and cut into a 1/4 in dice 3 cloves of garlic, cut into thin slices Handful or two of thai basil leaves, larger leaves torn in half Season the chicken wings with salt, white pepper, and black pepper (it's best if the black pepper is freshly ground). Lightly dredge in flour. If the wings aren't seasoned enough at this stage, you can season them more after cooking. Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the chicken wings and brown on all sides. Cover the pan and let the chicken wings cook over medium low to medium heat. If the pan gets too dry add a little water. Cook for about 15 minutes. Remove the cover and begin to crisp up the chicken again. The chicken wings are fully cooked when no blood coming out of the bones, juices are clear, and the internal temperature 180 degrees F. Remove the chicken wings to a rack to keep them crispy. By now a lot of fat will have rendered from the skin. Drain the fat from the pan, reserving about 1 - 2 tablespoons. Return the pan to medium heat. Add the garlic slices and cook until they start to turn a little golden. Add the diced jalapenos and saute briefly. Off heat, add the thai basil leaves and toss the leaves with the rest of the hot ingredients. Toss the chicken wings with the chilies and basil leaves. Transfer to a platter and serve. Add more pepper and salt if it needs additional seasoning. I always like to add a little more freshly ground black pepper.
2. Salt and Pepper Chicken Wings with Chilies, Garlic, and Thai Basil 2 lbs chicken wings, cut into wingettes and drumettes 1/4 C flour Salt Freshly ground black pepper 1/4 tsp white pepper 2 Tbsp vegetable oil 3 jalapenos, seeds and pith removed and cut into a 1/4 in dice 3 cloves of garlic, cut into thin slices Handful or two of thai basil leaves, larger leaves torn in half Season the chicken wings with salt, white pepper, and black pepper (it's best if the black pepper is freshly ground). Lightly dredge in flour. If the wings aren't seasoned enough at this stage, you can season them more after cooking. Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the chicken wings and brown on all sides. Cover the pan and let the chicken wings cook over medium low to medium heat. If the pan gets too dry add a little water. Cook for about 15 minutes. Remove the cover and begin to crisp up the chicken again. The chicken wings are fully cooked when no blood coming out of the bones, juices are clear, and the internal temperature 180 degrees F. Remove the chicken wings to a rack to keep them crispy. By now a lot of fat will have rendered from the skin. Drain the fat from the pan, reserving about 1 - 2 tablespoons. Return the pan to medium heat. Add the garlic slices and cook until they start to turn a little golden. Add the diced jalapenos and saute briefly. Off heat, add the thai basil leaves and toss the leaves with the rest of the hot ingredients. Toss the chicken wings with the chilies and basil leaves. Transfer to a platter and serve. Add more pepper and salt if it needs additional seasoning. I always like to add a little more freshly ground black pepper.
3. 16-20 chicken wings 3-4tbsp self-raising flour Vegetable or corn oil for deep frying 4tsp of sea salt 4tsp of ground black pepper Sweet chilli dipping sauce to serve Pre-heat 8cm of oil to 160-180C in a thick-bottomed saucepan or electric deep-fat fryer. Put the chicken wings in a pan with lightly salted boiling water and simmer for 8-10 minutes, then remove and drain. Mix the sea salt and pepper together then mix with the flour. Coat the chicken wings in the flour mixture then fry them for 6-7 minutes, turning them every so often with a slotted spoon, then remove and drain on some kitchen paper. Scatter with more salt and pepper; serve immediately with dipping sauce.