If you’re on the hunt for irresistibly crispy, aromatic wings that burst with flavor in every bite, Chinese Salt and Pepper Chicken Wings are going to become your new go-to dish. These crowd-pleasing wings are lightly marinated, tricked out with just the right amount of five-spice, garlic, and fresh chile, then fried to golden perfection. Each wing is a glorious combination of savory, spicy, and fragrant, making them perfect for sharing (or not!). If you’re ready to bring restaurant-level crunch and zing right to your home kitchen, this recipe is for you.
Ingredients You’ll Need
Here’s the beauty of Chinese Salt and Pepper Chicken Wings: the ingredients are straightforward yet every one plays a crucial part in building layers of taste and irresistible crunch. Quality matters, and a few little tricks for each ingredient make a big difference in the final result.
- Chicken wings: Get them split and tips removed for even cooking and easier handling.
- Salt (divided): Essential for flavoring both the marinade and the final toss, so don’t skimp.
- White pepper: Adds that distinctive gentle heat unique to so many classic Chinese dishes.
- Black pepper: Gives an earthy punch that balances the white pepper’s subtlety.
- Chinese five spice powder: The aromatic backbone, delivering warmth and intrigue with every bite.
- Soy sauce: Deepens the savoriness and helps marry the marinade’s flavors to the wings.
- Cornstarch: Vital for that shatteringly crisp crust — don’t substitute here!
- All-purpose flour: Lightens the starch mixture, ensuring an ideal texture for frying.
- Vegetable oil (for frying): High-heat oils like canola or peanut keep things crispy and light.
- Garlic (minced): Sizzles up fragrant magic in the final toss.
- Fresh red chilies or crushed red pepper flakes: Provides the customizable kick — use more or less as you wish.
- Green onions (chopped): Brings a pop of color and fresh, oniony zing that ties it all together.
How to Make Chinese Salt and Pepper Chicken Wings
Step 1: Marinate the Wings
Pat the chicken wings dry with paper towels and place them in a large bowl — this is key for maximum crispiness later. Sprinkle in 1 teaspoon of the salt, white pepper, black pepper, five spice powder, and soy sauce, then toss until each wing is evenly coated. Let the wings hang out and marinate at room temperature for at least 20 minutes. This short marinade time ensures big flavor without losing juiciness.
Step 2: Coat in Starch and Flour
In a separate bowl, whisk together the cornstarch and flour. Take each marinated wing and dredge it thoroughly in the starch mixture so every nook and cranny is covered. This light coating is the secret to the signature crispy shell of Chinese Salt and Pepper Chicken Wings.
Step 3: Fry the Chicken Wings
Heat about 2 inches of oil in a deep skillet or wok over medium-high heat to 350°F (175°C). Fry the wings in batches — overcrowding the pan will drop the oil temperature and make the coating soggy. Cook each batch for 8–10 minutes, turning occasionally, until the wings are deep golden and audibly crunchy. Transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Infuse with Garlic, Chilies, and Green Onions
In a separate clean pan or wok, heat 1 tablespoon of oil over medium heat. Add the minced garlic, sliced red chilies (or pepper flakes), and chopped green onions, sautéing for 1–2 minutes until the aromatics are irresistible. Carefully add the fried wings, scatter the remaining teaspoon of salt, and toss everything together for another 1–2 minutes to coat each wing in flavorful goodness.
Step 5: Serve Immediately
Your Chinese Salt and Pepper Chicken Wings are at their absolute best straight out of the pan. Arrange them on a platter, pour over the fragrant aromatics, and enjoy the sizzling sound and sumptuous smell before diving in.
How to Serve Chinese Salt and Pepper Chicken Wings
Garnishes
Sprinkle the finished wings with extra green onions or fresh cilantro for a vibrant finish, or add a dusting of toasted sesame seeds for a little nutty crunch. A squeeze of fresh lime is absolutely delicious if you like a citrus burst to balance the savoriness.
Side Dishes
These wings are magnetic on their own, but they shine even brighter with the right accompaniments. Try serving them alongside simple steamed jasmine rice, garlicky stir-fried greens, or a crisp Asian slaw to balance out the spices and keep things refreshing.
Creative Ways to Present
For a fun appetizer platter, arrange Chinese Salt and Pepper Chicken Wings over a bed of shredded lettuce and rainbow bell peppers. If you’re hosting game night, pair them with spicy dipping sauces or stack them high for a generous shared feast — don’t forget plenty of napkins!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover wings (rare, but possible), let them cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 3 days without losing too much of their texture or flavor.
Freezing
To freeze, arrange cooled wings in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This prevents sticking and keeps your Chinese Salt and Pepper Chicken Wings at their best. Store for up to 2 months and reheat when the craving strikes.
Reheating
For the crispiest results, reheat wings in a preheated 400°F oven or air fryer until heated through, about 8–10 minutes. Skip the microwave, which saps the crunch — and for a little extra flair, sprinkle with fresh aromatics before serving again.
FAQs
Can I bake or air-fry these wings instead of deep frying?
Absolutely! While deep frying delivers the ultimate crunch, baking at a high temperature (about 425°F) on a wire rack or using an air fryer is a great lighter alternative. Just spray or brush the wings lightly with oil and flip halfway for even crispiness.
Are Chinese Salt and Pepper Chicken Wings very spicy?
They have a customizable mild-to-medium heat, depending on how much chili you use. Feel free to adjust by using more or fewer fresh chilies, or swap for a milder pepper if you’re heat-sensitive.
What’s the secret for super crispy wings?
Double frying! After the initial fry, let the wings cool slightly, then fry again at a higher temperature for 2–3 minutes. This extra step makes the crust extra shatter-y and restaurant-quality.
Can I prepare these wings ahead of time?
You can marinate the wings and dredge them in advance, storing them in the fridge until ready to fry. For best texture, always fry and toss with aromatics just before serving.
Are these wings gluten-free?
As written, the recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute with a gluten-free flour blend or just use extra cornstarch for dredging to make the wings gluten-free.
Final Thoughts
If you’re craving something outrageously flavorful and fun to eat, you absolutely owe it to yourself to make Chinese Salt and Pepper Chicken Wings at home. Once you see how easy and rewarding it is to whip these up, you may never need takeout wings again — so gather your friends, pull out your favorite platters, and let the feasting begin!
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Chinese Salt and Pepper Chicken Wings Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chinese Salt and Pepper Chicken Wings are crispy, flavorful, and addictive. Marinated in a blend of spices, fried to perfection, and tossed with fragrant garlic, chilies, and green onions, they make a fantastic appetizer or main course.
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings, split and tips removed
- 2 teaspoons salt, divided
- 1 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon Chinese five spice powder
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- vegetable oil, for frying
For the Stir-Fry:
- 3 garlic cloves, minced
- 2–3 fresh red chilies, thinly sliced (or use 1 teaspoon crushed red pepper flakes)
- 4 green onions, chopped
Instructions
- Marinate the Chicken: Pat the chicken wings dry and toss with salt, white pepper, black pepper, five spice powder, and soy sauce. Marinate for at least 20 minutes.
- Dredge the Wings: Coat marinated wings in a mixture of cornstarch and flour.
- Fry the Wings: Fry wings in batches until golden brown and crispy. Drain on paper towels.
- Prepare the Stir-Fry: Sauté garlic, chilies, and green onions. Add fried wings, salt, and toss to coat.
- Serve: Enjoy hot and crispy.
Notes
- For extra crispy wings, double-fry them by refrying at 375°F for 2–3 minutes after the initial fry.
- Adjust chili quantity to your preferred spice level.
- Perfect as an appetizer or served with rice for a full meal.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4–5 wings
- Calories: 420
- Sugar: 0g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
