To make MSG salt and pepper wings, the key is to double-fry the chicken for maximum crispiness and toss it with a savory, sweet, and spicy mixture of MSG, salt, and sugar

Ingredients

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For the wings

2 lbs chicken wings, separated into drumettes and flats

Oil, for frying 

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For the marinade

1 tbsp fish sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp chicken bouillon powder

½ tsp ground white pepper

1 tsp salt 

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For the coating

1 cup all-purpose flour

½ cup cornstarch

1 tsp baking powder 

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For the salt and pepper seasoning

1 tbsp MSG

1 tbsp sugar

1 tbsp kosher salt

1 tbsp red pepper flakes (optional) 

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For the finishing toss

1 tbsp butter

½ yellow onion, sliced into strips

1–2 jalapeños or serrano peppers, sliced

1 tbsp minced garlic

Green onions, chopped, for garnish 

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Instructions

1. Marinate the wings. In a large bowl, combine the marinade ingredients: fish sauce, garlic powder, onion powder, chicken bouillon, white pepper, and salt. Add the chicken wings and toss until evenly coated. For best flavor, cover and refrigerate for at least 30 minutes, or up to overnight.

2. Prepare the coating. In a shallow dish or plastic bag, combine the flour, cornstarch, and baking powder.

3. Dredge the wings. Take the marinated wings and coat them thoroughly with the flour mixture, shaking off any excess.

4. First fry. Heat frying oil in a wok or deep fryer to 350°F (175°C). Fry the wings in batches for 8–10 minutes, or until the chicken is cooked through and lightly golden. Do not overcrowd the fryer.

5. Rest the wings. Remove the wings from the oil and place them on a wire rack to rest for 5 minutes. This allows the heat to redistribute and helps the wings crisp up during the second fry.

6. Second fry. Increase the oil temperature to 375°F (190°C). Return the wings to the hot oil and fry for another 2–5 minutes, or until they are golden brown and extra crispy.

7. Prepare the seasoning blend. In a small bowl, mix together the salt and pepper seasoning ingredients: MSG, sugar, salt, and red pepper flakes (if using).

8. Toss the wings. In a large wok or pan, melt the butter over medium-high heat. Add the sliced onion, jalapeños, and minced garlic. Sauté for about 30 seconds until fragrant but still crunchy.

9. Finish and serve. Add the double-fried wings to the pan and toss immediately. Sprinkle the salt and pepper seasoning mix over the wings and toss to coat evenly. Garnish with chopped green onions and serve hot.