How to make… Salt & Pepper Chicken Wings by Tattu

Tattu's version of this popular dish across all Chinese restaurants and takeaways using their signature salt and pepper mixture.

By Manchester's Finest | 23 June 2020

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A fun dish to learn but also a fan favourite having a lot of requests sent in through our socials over the past couple of weeks. The mixture is also great to accompany many other dishes. One of Tattu’s popular vegetarian dishes is salt and pepper aubergine served with a hoisin sauce, which has been very well received and could also be adapted at home.


Wing Marinade
– 8 Chicken Wings
– Salt
– Pepper
– 1 tablespoon Chilli Flakes
– 1 teaspoon Garlic Granules
– Sesame Oil (drizzle)
– 50ml Soy Sauce

Salt and Pepper Mix
– 3 Chillies
– 1/2 Onion
– 3 Garlic Cloves
– 1 teaspoon Chilli Flakes
– 1 teaspoon Chinese Five Spice
– 1 teaspoon Sugar
– Salt
– Pepper
– 50ml Soy Sauce

Batter Mix
– 1 cup of Flour
– 1 cup of Corn Flour
– 1 tablespoon Chilli Flakes

3 Eggs in a separate bowl


Marinade the chicken wings in a bowl with the above ingredients, cover with cling film and leave to refrigerate for a couple of hours.

Chop and dice all ingredients for salt and pepper mixture as finely as possible, place into a bowl and add all seasoning and sauce before adding to the pan to fry. Fry in olive oil for 5 minutes on a high heat until onions start to soften and turn golden brown. At this point take off the heat and leave to one side until needed.

Crack 3 eggs into a bowl and beat until all the yolks have broken and mixed together.

In a separate bowl place a cup of flour, a cup of corn flour and teaspoon of chilli flakes.

Dip the wings into the egg then the flour and coat evenly, place on a baking tray until all the wings are done. Heat up the cooking oil gradually in a deep frying pan, make sure not to burn and overheat the oil as it can ruin the flavour. Place chicken wings in a few at a time and leave for 8 minutes (check chicken is cooked through before eating). Remove from the oil and place on some kitchen roll to let any excess oil soak off.

Bring back the frying pan with the salt and pepper mixture and turn up the heat. Add the wings to the mixture and spread evenly. Only heat for a few minutes before plating.

Now serve and enjoy.


Tattu, Gartside Street, 3 Hardman Square, Spinningfields, Manchester, M3 3EB
0161 819 2060