Few dishes stir the soul quite like crispy salt and pepper chicken wings. There’s something magical about the first bite—a satisfying crunch followed by the juicy tenderness of seasoned chicken, all wrapped in a warm embrace of garlic, chili, and spring onion. For many families, including mine, this dish isn’t just a snack or an appetizer—it’s part of a weekly ritual, a celebration in itself, and a nostalgic nod to the bustling charm of Chinese takeout nights.
Growing up, weekends meant two things: movie marathons and a big plate of hot, homemade wings at the center of the coffee table. I vividly remember the scent of sizzling garlic and chili wafting through the house, calling everyone to the kitchen before the final toss in salt and pepper even happened. These crispy salt and pepper chicken wings weren’t just food—they were an experience. Everyone had a job—someone dried the wings, someone chopped the aromatics, and someone hovered near the stove for that glorious moment of double-frying.
Inspired by Cantonese cuisine, this dish has roots in the classic “salt and pepper” (椒鹽) method popularized in Chinese restaurants across the globe. Originally used with squid or prawns, the preparation lends itself beautifully to chicken wings, creating an irresistible blend of savory, spicy, and aromatic flavors. With just a handful of pantry staples and a bit of kitchen rhythm, you can bring this crowd-pleaser into your home, whether it’s for game night, holiday gatherings, or a cozy dinner for two.
Why You’ll Love This Recipe
- Deliciously crispy: Thanks to the double-fry method and starch coating, these wings are shatteringly crisp on the outside, while staying juicy inside.
- Bold and balanced flavor: A punchy mix of garlic, chili, salt, and pepper creates a symphony of savory flavor with a kick of heat.
- Great for gatherings: This dish is a sure-fire hit at parties, potlucks, and casual family nights—easy to double or triple for a crowd.
- Customizable spice level: Want it hotter? Add more chili. Mild? Dial it back and go for garlic-heavy richness.
- Versatile cooking methods: While traditionally deep-fried, you can also make these wings in an air fryer or oven for a healthier twist.
Crispy Salt and Pepper Chicken Wings
Description
Few dishes stir the soul quite like crispy salt and pepper chicken wings. There’s something magical about the first bite—a satisfying crunch followed by the juicy tenderness of seasoned chicken, all wrapped in a warm embrace of garlic, chili, and spring onion. For many families, including mine, this dish isn’t just a snack or an appetizer—it’s part of a weekly ritual, a celebration in itself, and a nostalgic nod to the bustling charm of Chinese takeout nights.
Growing up, weekends meant two things: movie marathons and a big plate of hot, homemade wings at the center of the coffee table. I vividly remember the scent of sizzling garlic and chili wafting through the house, calling everyone to the kitchen before the final toss in salt and pepper even happened. These crispy salt and pepper chicken wings weren’t just food—they were an experience. Everyone had a job—someone dried the wings, someone chopped the aromatics, and someone hovered near the stove for that glorious moment of double-frying.
Inspired by Cantonese cuisine, this dish has roots in the classic “salt and pepper” (椒鹽) method popularized in Chinese restaurants across the globe. Originally used with squid or prawns, the preparation lends itself beautifully to chicken wings, creating an irresistible blend of savory, spicy, and aromatic flavors. With just a handful of pantry staples and a bit of kitchen rhythm, you can bring this crowd-pleaser into your home, whether it’s for game night, holiday gatherings, or a cozy dinner for two.
Ingredients
- Chicken Wings and Marinade
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400 g (14 oz) chicken wings (skin-on, drumettes and flats)
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1 tsp salt
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1 tsp freshly ground black pepper
-
½ tsp baking soda
-
1 tsp garlic paste
- Coating
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1 cup potato starch or cornstarch (approx. 120 g)
- Aromatics and Toppings
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2–3 garlic cloves, thinly sliced
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2–3 red or green chilies, thinly sliced
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2–3 spring onions, thinly sliced
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Vegetable oil, for deep frying
- Salt and Pepper Seasoning Options
- Classic
-
½ tsp salt
-
½ tsp black pepper
-
Optional: ½ tsp chicken powder or MSG
- Chinese Five-Spice Twist
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½ tsp salt
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½ tsp white or black pepper
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½ tsp Chinese five-spice powder
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Optional: ½ tsp chicken powder or MSG
Instructions
Step 1: Marinate the chicken wings
Dry the wings thoroughly using paper towels—this helps the coating stick better and promotes extra crispiness. In a large bowl, combine the wings with salt, pepper, garlic paste, and baking soda. Mix well and let marinate for at least 15 minutes. The baking soda tenderizes the meat slightly, giving the inside a soft, juicy bite.
Step 2: Prepare the coating
After marinating, dredge each wing in potato starch or cornstarch until completely coated. Shake off any excess. This layer will crisp up beautifully once fried and develop a golden, bubbly crust.
Step 3: First fry
Heat vegetable oil in a deep pot to about 180°C (350°F). Carefully lower the wings into the hot oil in small batches—avoid overcrowding. Fry for 3–4 minutes, until the coating firms up and the wings start to float. Remove with a slotted spoon and let rest on a rack or paper towel-lined plate for 6–8 minutes. This resting period allows moisture to redistribute inside the meat.
Step 4: Second fry (double-fry for crispiness)
Return the wings to the oil for a second fry, this time for 4–5 minutes until they turn deep golden and extra crisp. You’ll hear the sizzle intensify—an audible signal of the perfect crunch forming.
Step 5: Sauté the aromatics
In a hot wok or large skillet, add 1 tablespoon of oil. Toss in the sliced garlic and chilies. Sauté for about 30 seconds, just until fragrant and slightly golden. Add the spring onions and stir quickly.
Step 6: Combine and season
Add the crispy wings into the wok, sprinkle with your chosen salt and pepper blend, and toss everything together for 30–60 seconds. The wings should be evenly coated with the seasoning and mingling happily with the sautéed aromatics.
Serve immediately while hot and crunchy.
Notes
-
This recipe adapts beautifully to air frying—cook at 200°C (400°F) for about 25–30 minutes, flipping halfway.
-
For a low-sodium version, reduce the salt and use more garlic and chili for flavor.
-
To make it a meal, serve with steamed jasmine rice or over a bed of garlic noodles.
INGREDIENTS YOU’LL NEED
Chicken Wings and Marinade
- 400 g (14 oz) chicken wings (skin-on, drumettes and flats)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp baking soda
- 1 tsp garlic paste
Coating
- 1 cup potato starch or cornstarch (approx. 120 g)
Aromatics and Toppings
- 2–3 garlic cloves, thinly sliced
- 2–3 red or green chilies, thinly sliced
- 2–3 spring onions, thinly sliced
- Vegetable oil, for deep frying
Salt and Pepper Seasoning Options
Classic
- ½ tsp salt
- ½ tsp black pepper
- Optional: ½ tsp chicken powder or MSG
Chinese Five-Spice Twist
- ½ tsp salt
- ½ tsp white or black pepper
- ½ tsp Chinese five-spice powder
- Optional: ½ tsp chicken powder or MSG
HOW TO MAKE CRISPY SALT AND PEPPER CHICKEN WINGS
STEP-BY-STEP INSTRUCTIONS
Step 1: Marinate the chicken wings
Dry the wings thoroughly using paper towels—this helps the coating stick better and promotes extra crispiness. In a large bowl, combine the wings with salt, pepper, garlic paste, and baking soda. Mix well and let marinate for at least 15 minutes. The baking soda tenderizes the meat slightly, giving the inside a soft, juicy bite.
Step 2: Prepare the coating
After marinating, dredge each wing in potato starch or cornstarch until completely coated. Shake off any excess. This layer will crisp up beautifully once fried and develop a golden, bubbly crust.
Step 3: First fry
Heat vegetable oil in a deep pot to about 180°C (350°F). Carefully lower the wings into the hot oil in small batches—avoid overcrowding. Fry for 3–4 minutes, until the coating firms up and the wings start to float. Remove with a slotted spoon and let rest on a rack or paper towel-lined plate for 6–8 minutes. This resting period allows moisture to redistribute inside the meat.
Step 4: Second fry (double-fry for crispiness)
Return the wings to the oil for a second fry, this time for 4–5 minutes until they turn deep golden and extra crisp. You’ll hear the sizzle intensify—an audible signal of the perfect crunch forming.
Step 5: Sauté the aromatics
In a hot wok or large skillet, add 1 tablespoon of oil. Toss in the sliced garlic and chilies. Sauté for about 30 seconds, just until fragrant and slightly golden. Add the spring onions and stir quickly.
Step 6: Combine and season
Add the crispy wings into the wok, sprinkle with your chosen salt and pepper blend, and toss everything together for 30–60 seconds. The wings should be evenly coated with the seasoning and mingling happily with the sautéed aromatics.
Serve immediately while hot and crunchy.
HELPFUL TIPS
- Use room temperature wings for even cooking.
- Always do a test fry with one wing to check oil temperature.
- Don’t skip the rest between fries—this prevents sogginess and boosts crispiness.
- Adjust chili and garlic to your liking—this recipe is easy to customize.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–5 servings
- Category: Appetizer, Snack, Main Dish
- Method: Deep fry, stir fry
- Cuisine: Chinese-inspired
- Diet: Halal, non-vegetarian
NOTES
- This recipe adapts beautifully to air frying—cook at 200°C (400°F) for about 25–30 minutes, flipping halfway.
- For a low-sodium version, reduce the salt and use more garlic and chili for flavor.
- To make it a meal, serve with steamed jasmine rice or over a bed of garlic noodles.
NUTRITIONAL INFORMATION (Per serving)
- Calories: ~510 kcal
- Protein: 21 g
- Carbohydrates: 64 g
- Fat: 17 g
- Sodium: ~3500 mg
FREQUENTLY ASKED QUESTIONS
Can I make these wings ahead of time?
Yes! Fry them once, cool completely, and store in the fridge. When ready to serve, do the second fry for that fresh-out-the-wok crunch.
Can I make these less spicy?
Absolutely. Simply omit or reduce the chili and go heavier on garlic and spring onions.
Do I need to use baking soda?
It’s optional but recommended—it helps tenderize the meat slightly and enhances the texture.
Can I use chicken drumsticks instead?
You can! Just adjust the cooking time slightly—they’ll need a few extra minutes to cook through.
STORAGE INSTRUCTIONS
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Flash-freeze on a tray, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
- To Reheat: Bake or air-fry at 200°C for 5–8 minutes to restore crispiness.
Related Recipes
If you liked these wings, you’ll definitely enjoy:
- Crispy Baked Orange Chicken – A Healthier Take on a Takeout Classic
- A Sweet and Tangy Journey: Oven-Baked Sweet and Sour Chicken
- Baked BBQ Chicken Wings
Conclusion
There’s no denying the simple pleasure of crispy salt and pepper chicken wings. Whether you’re crafting a party platter or indulging in a solo treat, this recipe delivers texture, flavor, and that addictive crunch every single time. Best of all, it brings people together—because good food always does. From my home to yours, enjoy every bite of this golden, garlicky joy.