If you are craving a dish that is flavorful, addictive, and truly representative of classic Chinese cooking, the Chinese Salt and Pepper Chicken Wings Recipe is your go-to treat. These wings offer the perfect balance of crispy texture and a vibrant mix of aromatic spices, with the punch of fresh ginger, garlic, and chilies elevating every bite. Whether you’re cooking for family, friends, or just yourself, this recipe delivers a mouth-watering combination that’s simple yet sensational, making it a true standout in any meal rotation.
Ingredients You’ll Need
Getting this dish right depends on a handful of straightforward but essential ingredients. Each one plays a unique role—whether it’s building the marinade’s complex flavor, creating that crispy coating, or adding the final pop of savory heat. These ingredients come together to create the dish’s signature bold, aromatic personality.
- 2 lbs chicken wings: The star of the show, wings are perfect for soaking up marinade and crisping beautifully.
- 1 inch ginger (minced): Adds a warm, slightly spicy freshness that’s essential for authentic flavor.
- 3 cloves garlic (minced): Brings its unmistakable pungent aroma and depth to the marinade and sauce.
- ¾ cup Shaoxing wine: A classic Chinese cooking wine that tenderizes the meat and imparts subtle sweetness.
- ½ tsp salt: Enhances all the flavors and helps balance the dish.
- ½ tsp black pepper: Provides the “pepper” element, adding a gentle heat and sharpness.
- 1 cup potato starch (substitute cornstarch if needed): Creates the irresistibly crispy coating on the wings.
- 2 cups canola oil: Used for frying, it has a neutral flavor and high smoke point.
- ½ tbsp unsalted butter: Adds richness and helps carry the aromatics in the stir-fry.
- 3 red chilies: Infuses the dish with bright color and spicy heat.
- 3 stalks scallions: Provide a fresh, slightly sharp crunch in the finishing toss.
- 1 clove garlic: Used in the final stir-fry to intensify the aroma and flavor.
How to Make Chinese Salt and Pepper Chicken Wings Recipe
Step 1: Marinate the Chicken Wings
Start by patting your chicken wings dry to ensure the marinade clings properly. Mix the minced ginger, garlic, Shaoxing wine, salt, and black pepper, then let the wings bathe in this flavorful mixture for at least 30 minutes. This step is crucial—it tenderizes the meat while infusing it with that irresistible savory punch that defines the dish.
Step 2: Prepare for Frying
While your wings soak up all those flavors, heat your canola oil in a shallow pot until it reaches 350°F. Meanwhile, have your potato starch ready to coat the wings. This starch is what will give you that crave-worthy crispy crust that makes Chinese salt and pepper wings so legendary.
Step 3: Fry the Wings
Coat each wing lightly and evenly in potato starch, then carefully lower them into the hot oil. Fry each side for about 7 minutes until golden brown and crisp. This method ensures a perfect crunch without an oily finish—an essential texture balance in the Chinese Salt and Pepper Chicken Wings Recipe.
Step 4: Drain Excess Oil
Once fried, transfer your wings to a paper towel-lined plate to drain off any extra oil. This keeps them crispy and less greasy, which means every bite is clean, crisp, and utterly delicious.
Step 5: Stir-Fry Aromatics
In a separate pan, melt the unsalted butter. Add chopped red chilies, sliced scallions, and minced garlic, stir-frying them until their fragrance fills your kitchen. This aromatic base is the finishing touch that will coat your wings with vibrant flavor.
Step 6: Toss Wings with Aromatics
Return the fried chicken wings to the pan and give everything a few quick tosses. This step lets the wings soak up the spicy, buttery aromatics, making sure every morsel bursts with flavor that matches the iconic Chinese Salt and Pepper Chicken Wings Recipe.
Step 7: Serve and Enjoy!
Your masterpiece is ready to be served straight from the pan—crispy, fragrant, and packed full of flavor. Prepare for plenty of compliments because these wings never last long!
How to Serve Chinese Salt and Pepper Chicken Wings Recipe
Garnishes
Simple garnishes work best here. Freshly sliced scallions not only add a pop of green for visual appeal but also a mild sharpness that complements the spiciness. Sprinkle some toasted sesame seeds for an optional nutty crunch that pairs perfectly with the dish’s crispiness.
Side Dishes
These wings shine when paired with light, refreshing sides like a crunchy Asian slaw or steamed jasmine rice to soak up any extra sauce. A simple cucumber salad with rice vinegar dressing also balances out the richness with its cool, crisp texture, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, try serving the wings on a bed of shredded lettuce or napa cabbage leaves for a refreshing crunch in every bite. You can also offer small bowls of dipping sauces—think mayo with a dash of sriracha or a tangy soy-vinegar dip—to mix up the flavor experience. Presentation makes the dish even more tempting!
Make Ahead and Storage
Storing Leftovers
If you happen to have any wings left, store them in an airtight container in the refrigerator for up to 3 days. To preserve their crispiness, place a paper towel inside the container to absorb moisture and keep the wings from getting soggy.
Freezing
Chicken wings can be frozen cooked or uncooked, but for best results, freeze them uncooked after marinating, separated individually on a tray, then transfer to a sealed bag. Thaw fully in the fridge before frying to maintain the perfect texture and flavor when you’re ready to indulge again.
Reheating
To bring back that crispy deliciousness, reheat wings in an oven or air fryer at 350°F for about 10 minutes, flipping halfway through. Avoid microwaving if possible, as it tends to make them soggy and loses the signature crunch of this Chinese Salt and Pepper Chicken Wings Recipe.
FAQs
Can I use chicken drumettes instead of wings?
Absolutely! Drumettes have a similar texture and flavor profile, and they will work well with the marinade and frying process, offering the same delicious outcome.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a mild white wine are acceptable substitutes. They provide similar depth and aroma, although Shaoxing’s unique flavor is hard to beat for authenticity.
Is it okay to bake instead of frying?
While frying delivers the crunch and flavor that make this recipe special, baking is a healthier alternative. Coat wings lightly with starch and bake at a high temperature until crisp, but note the texture won’t be quite as crispy as deep-fried.
How spicy are these wings?
The heat level depends on how many chilies you use and their type. You can adjust the amount or remove the seeds for a milder dish. The spice balances with the salt, pepper, and aromatics for a well-rounded flavor experience.
Can I prepare the wings in advance for a party?
Yes! You can marinate the wings up to a day ahead and even fry them earlier in the day. Just reheat in the oven before serving and toss in the aromatic butter and chili mixture right before your guests arrive for freshly coated wings.
Final Thoughts
There is something utterly comforting and exciting about biting into these perfectly crispy, flavorful wings that make the Chinese Salt and Pepper Chicken Wings Recipe a real winner. Whether it’s for a casual night in or impressing friends at your next gathering, this recipe is sure to become a favorite you reach for time and time again. Give it a try—you won’t regret adding this irresistible dish to your culinary repertoire!
Print
Chinese Salt and Pepper Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Crispy Chinese Salt and Pepper Chicken Wings marinated in ginger, garlic, and Shaoxing wine, then deep-fried to golden perfection and tossed with sautéed chili peppers, scallions, and garlic for a flavorful, aromatic appetizer.
Ingredients
Chicken Wings Marinade
- 2 lbs chicken wings
- 1 inch ginger (minced)
- 3 cloves garlic (minced)
- ¾ cup Shaoxing wine
- ½ tsp salt
- ½ tsp black pepper
Coating and Frying
- 1 cup potato starch (or substitute cornstarch)
- 2 cups canola oil
Flavor Toss
- ½ tbsp unsalted butter
- 3 red chilies
- 3 stalks scallions
- 1 clove garlic (minced)
Instructions
- Marinate Wings: Pat the chicken wings dry thoroughly. In a bowl, combine minced ginger, garlic, Shaoxing wine, salt, and black pepper. Add the chicken wings and coat well. Let them marinate for at least 30 minutes to absorb the flavors.
- Prepare for Frying: Heat a shallow pot of canola oil to 350°F (175°C) for frying. While the oil heats, prepare the potato starch coating by placing it in a shallow dish for easy dredging.
- Fry Chicken Wings: Lightly coat each marinated wing in potato starch to ensure a crispy texture. Carefully drop the wings into the hot oil. Fry each side for about 7 minutes until the wings turn golden brown and are cooked through.
- Drain Excess Oil: Remove the wings from the oil and place them on paper towels to drain and remove any excess oil.
- Prepare Aromatic Toss: In a separate pan, melt the unsalted butter over medium heat. Add chopped red chilies, minced garlic, and chopped scallions. Stir-fry until fragrant and aromatic, about 2-3 minutes.
- Toss Wings in Aromatic Mix: Add the fried chicken wings to the pan with the aromatic mixture. Toss quickly and evenly to coat the wings thoroughly with the chili, garlic, and scallion flavors.
- Serve: Remove from heat and serve the crispy, flavorful salt and pepper chicken wings immediately while hot.
Notes
- Ensure the chicken wings are patted dry before marinating to help the starch coating stick better.
- Maintain oil temperature around 350°F for optimal frying results; too low causes greasy wings, too high burns the coating.
- Adjust chili quantity according to desired spice level.
- Use potato starch for extra crispiness; cornstarch can be used as a substitute.
- Serve with a side of dipping sauce such as sweet chili or soy sauce for added flavor.
