1tablespooncoarse sea salt or ½ tablespoon fine sea salt or Kosher, Note 1
5black peppercorns or ½ teaspoon coarsely ground black pepper
Bring a large pot of water to a boil. Dissolve the salt or chicken stock cube in the boiling water, add pepper.
Add the chicken wings carefully.
Parboil for 8 minutes if the wings are split and for 10 minutes if they are whole. Removewith a slotted spoon.
Dry well before rubbing them with spices.
Cook them until done; the internal temperature should be 165 degrees Fahrenheit/ 74 degrees Celsius. You can either bake (Note 2), grill (Note 3), or deep-fry (Note 4) parboiled chicken wings.
Alternatively, use 1 chicken stock cube (or 1 teaspoon stock powder or paste)
Bake: 20-30 minutes at 450 degrees Fahrenheit/ 230 degrees Celsius or until cooked through and crispy. Check with a meat thermometer. Cook them on a lined baking sheet fitted with a wire rack.
Grill: 15-20 minutes on medium heat or until slightly charred and crispy. Flip regularly. Make sure that they are cooked through.
Deep-fry: 10-15 minutes. Fry them in a large pan, in batches. Fill vegetable oil in the pan, about 3 inches/ 7 cm deep. Heat the oil until it reaches 350 degrees Fahrenheit/ 180 degrees Celsius. Dry the chicken pieces thoroughly. Fry until golden brown and crispy. Place on kitchen towels to remove the excess fat.