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
Scale
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.
