If you have a craving for something crispy, flavorful, and utterly addictive, this Chinese Salt and Pepper Chicken Wings Recipe is the answer. These wings bring together a delicious combination of bold spices, crispiness from frying, and a wonderful balance of heat and aroma that makes every bite an irresistible experience. Whether you’re serving them to friends at a party or enjoying a cozy night in, this recipe shines with its perfect blend of seasoning and texture, making it a must-try for anyone who loves vibrant, satisfying appetizers.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that each add their magic to the dish—from the seasoning that builds the flavor to the cornstarch that guarantees a crispy crust. Every component plays a unique role in creating those perfectly seasoned, crunchy wings you’ll want to make again and again.
- 2 pounds chicken wings (drumettes and flats): The star of the dish, these wings offer juicy meat and skin that crisps up beautifully.
- 1 teaspoon salt: Essential for enhancing all the natural flavors of the chicken.
- 1/2 teaspoon white pepper: Adds a gentle, earthy heat distinctive in Chinese cuisine.
- 1/2 teaspoon black pepper: Provides a sharper, pungent bite to complement the white pepper.
- 1 teaspoon Chinese five-spice powder: Offers a warm, aromatic blend of star anise, cloves, cinnamon, Sichuan peppercorn, and fennel.
- 1/2 cup cornstarch: The secret to conquering ultimate crispiness on the wings.
- Vegetable oil for frying: A neutral oil perfect for achieving a golden, crunchy exterior.
- 2 cloves garlic, minced: Infuses a savory fragrance and depth during the final sauté.
- 2 green onions, thinly sliced: Adds a pop of color and fresh, mild onion flavor.
- 1 small red chili, thinly sliced (optional): For those who love a little extra kick in every bite.
- 1/2 teaspoon crushed red pepper flakes (optional): A final sprinkle that boosts heat and visual appeal.
How to Make Chinese Salt and Pepper Chicken Wings Recipe
Step 1: Season the Wings
Begin by patting your chicken wings dry with paper towels—this is key to getting them crispy. Place them in a large bowl and sprinkle with salt, white pepper, black pepper, and Chinese five-spice powder. Toss everything together so each wing is coated evenly with this fantastic blend of spices. This seasoning layer is what sets your wings apart with their signature taste.
Step 2: Coat with Cornstarch
Next, sprinkle the cornstarch over the seasoned wings and toss again until each one is well covered. Cornstarch is your best friend here—it ensures a light, crisp crust that holds up through frying and tossing. Don’t rush this step; make sure every nook and cranny is coated well for that satisfying crunch.
Step 3: Fry to Golden Perfection
Heat about two inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the wings in batches to avoid overcrowding, turning occasionally, for about 8 to 10 minutes or until they achieve a gorgeous golden brown color and are cooked through. Drain them on paper towels to remove excess oil and keep them crispy. For an even crisper texture, you can double-fry by letting them rest five minutes, then frying again for 2 to 3 minutes.
Step 4: Sauté Garlic, Green Onions, and Chili
In a separate pan, heat a tablespoon of oil over medium heat. Add the minced garlic, thinly sliced green onions, and red chili if you’re using it. Sauté everything for about 1 to 2 minutes until fragrant—this step releases the bold aromas that will coat your wings in just the right way.
Step 5: Toss the Wings in the Aromatic Mixture
Finally, transfer the crisp fried wings to the pan with the garlic and chili mixture. Toss them gently to evenly coat every piece in those tantalizing flavors. A sprinkle of crushed red pepper flakes at this stage adds an eye-catching finish and extra heat if you like things spicy. Serve them hot and watch them disappear!
How to Serve Chinese Salt and Pepper Chicken Wings Recipe
Garnishes
Simple garnishes like additional sliced green onions or fresh cilantro add a burst of freshness and vibrant color that beautifully contrast the deep golden wings. A wedge of lime on the side can introduce a bright citrus note that cuts through the richness if you want to mix things up.
Side Dishes
These wings shine as a star appetizer but also pair delightfully with steamed jasmine rice, a crisp Asian slaw, or even some pickled vegetables for tang and crunch. If you’re throwing a party, serve them alongside a dipping sauce such as a sweet soy glaze or spicy mayo to add even more layers of flavor.
Creative Ways to Present
For a fun and interactive presentation, pile the wings in a large rustic bowl or on a wooden serving board sprinkled with extra five-spice powder and cracked pepper. You can also thread them onto skewers for easy handling at gatherings or serve individually portioned in small cups lined with lettuce for mess-free snacking.
Make Ahead and Storage
Storing Leftovers
Keep any leftover wings in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making them a fantastic quick snack or lunch addition.
Freezing
You can freeze cooked wings by placing them on a baking sheet and freezing until solid before transferring to a freezer-safe bag or container. This helps maintain their shape and prevents sticking. Frozen wings last up to 2 months and are great to have ready for impromptu cravings.
Reheating
To bring back that coveted crispiness when reheating, skip the microwave. Instead, reheat in an oven or air fryer at 350°F for about 8 to 10 minutes, turning halfway through. This method restores the crunch and warms them evenly without drying out the meat.
FAQs
Can I use chicken drumsticks instead of wings?
Absolutely! Drumsticks work well with this recipe, though they may require a slightly longer frying time to ensure they cook through.
Is it necessary to use Chinese five-spice powder?
While the dish can be made without it, Chinese five-spice powder adds that unmistakable aromatic depth that makes this recipe truly special.
How spicy is this Chinese Salt and Pepper Chicken Wings Recipe?
The level of spiciness is adjustable. The basic recipe is mildly spicy, but you can turn up the heat by adding more red chili or crushed red pepper flakes.
Can I bake the chicken wings instead of frying?
You can bake them for a healthier version, but frying gives the signature crunch and texture that defines this recipe.
What’s the secret to extra crispy wings?
Patting the wings dry thoroughly, coating them well with cornstarch, and double-frying are key steps that guarantee extra crunchiness every time.
Final Thoughts
Now that you know how to make this mouthwatering Chinese Salt and Pepper Chicken Wings Recipe, there’s nothing left to do but gather your ingredients and dive in. The crispy coating, bold spices, and irresistible aroma make this dish a true crowd-pleaser. I can’t wait for you to experience how simple ingredients come together to create such a beloved classic—you’re going to love it as much as I do!
Print
Chinese Salt and Pepper Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Chinese Salt and Pepper Chicken Wings are a crispy, flavorful appetizer featuring perfectly fried chicken wings seasoned with salt, white and black pepper, Chinese five-spice, and a savory garlic-chili mixture. This classic Chinese dish is ideal for parties or a delicious snack, combining a crispy exterior with aromatic spices for a mouthwatering bite.
Ingredients
Chicken Wings
- 2 pounds chicken wings (drumettes and flats)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon Chinese five-spice powder
- 1/2 cup cornstarch
- Vegetable oil for frying (about 2 inches)
Garlic and Chili Mixture
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 small red chili, thinly sliced (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon vegetable oil
Instructions
- Prepare the Chicken Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, ensuring crispiness when fried. Place them in a large mixing bowl.
- Season the Wings: Sprinkle salt, white pepper, black pepper, and Chinese five-spice powder over the wings. Toss well to evenly coat each piece with the seasoning.
- Coat with Cornstarch: Add cornstarch gradually over the seasoned wings, tossing until every wing is thoroughly coated with a light, even layer of cornstarch. This helps achieve a crispy crust during frying.
- Heat Oil for Frying: In a large deep skillet or pot, pour enough vegetable oil to reach about 2 inches deep and heat it over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Wings: Working in batches to avoid overcrowding, carefully add the wings to the hot oil. Fry for 8–10 minutes, turning occasionally, until they turn golden brown and are cooked through. Ensure the internal temperature reaches at least 165°F (74°C).
- Drain the Wings: Remove the fried wings using a slotted spoon and place them onto a paper towel–lined plate to drain excess oil.
- Sauté Garlic and Chili: In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, sliced green onions, and the optional red chili. Sauté for 1–2 minutes until the mixture releases a fragrant aroma, being careful not to burn the garlic.
- Toss Wings with Aromatics: Add the drained fried wings to the sautéed garlic and chili mixture. Toss thoroughly to coat the wings with the fragrant oil and aromatics evenly.
- Garnish and Serve: If using, sprinkle crushed red pepper flakes over the wings for extra heat. Serve immediately while hot and crispy.
Notes
- For extra crispiness, double-fry the wings by letting them rest for 5 minutes after the first fry, then frying again for 2–3 minutes until extra golden and crunchy.
- The red chili can be substituted with bell pepper for a milder flavor without the heat.
- Ensure wings are dried thoroughly before coating to prevent oil splatter and achieve maximum crispness.
- Use a thermometer to maintain oil temperature for consistent frying results.
