1.2 kg chicken wings150 gm (1 cup) cornflourFor deep-frying:vegetable oil4red shallots, finely chopped¼ cup finely chopped coriander leaves1long green chilli, finely choppedTo serve:lime wedges
Using a sharp knife, remove wing tips (and reserve for chicken stock, if desired). Halve wings at joints, place into a large bowl, add cornflour and toss to evenly coat.
Heat oil in a large deep saucepan or deep-fryer to 180C. Cook chicken, in batches, for 5 minutes or until lightly golden. Drain on absorbent paper, place in a bowl, season to taste with sea salt and freshly ground white pepper, add shallots, coriander and chilli, toss to combine and serve with lime wedges.