If you’re on the hunt for a dish that packs a punch with every bite, the Chinese Salt and Pepper Chicken Wings Recipe is your new best friend in the kitchen. These wings boast a crispy, golden exterior seasoned perfectly with a blend of salt, black and white pepper, and a touch of heat, all balanced by fragrant garlic and fresh chilies. Whether you’re craving a flavorful appetizer or a party favorite, this recipe delivers that irresistible combination of crispy texture and bold taste that keeps everyone coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and perfect texture of this dish. Each component plays a crucial role, from the marinating liquids that infuse flavor deep into the wings to the coating that crisps up deliciously in hot oil.
- 2 pounds chicken wings: Split at joints and tips removed for even cooking and easy eating.
- 1 tablespoon soy sauce: Adds a savory umami depth that’s classic in Chinese cooking.
- 1 tablespoon Shaoxing wine (or dry sherry): Introduces a subtle sweetness and complexity to the marinade.
- 1 teaspoon sesame oil: Provides that nutty aroma, enhancing the overall flavor profile.
- 1 teaspoon garlic powder: Boosts garlicky notes beyond freshness.
- 1/2 teaspoon white pepper: Offers a gentle, earthy heat distinctive from black pepper.
- 1/2 teaspoon black pepper: Brings robust, sharp spiciness.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/2 cup cornstarch: Ensures ultra-crispy wings when fried.
- 1/2 cup all-purpose flour: Combines with cornstarch for light, golden crust.
- Vegetable oil (for frying): Use enough for deep frying to get that perfect crisp.
- 4 cloves garlic (minced): For stir-frying with wings to build that aromatic finish.
- 2–3 fresh red chilies (sliced): Adds vibrant color and heat to the dish.
- 1 small green bell pepper (diced): Provides a mild sweetness and crunch contrast.
- 2 green onions (chopped): Fresh, bright garnishing to finish the dish beautifully.
- Extra salt and pepper to taste: To adjust seasoning after frying and tossing.
How to Make Chinese Salt and Pepper Chicken Wings Recipe
Step 1: Marinate the Wings
Start by tossing your chicken wings in a bowl with soy sauce, Shaoxing wine, sesame oil, and the trio of garlic powder, white pepper, and black pepper along with salt. Letting these wings soak in their marinade for at least 30 minutes lets the flavors get absorbed fully, setting the stage for that irresistible taste you’re after. If you have more time, up to 2 hours in the fridge makes the wings even more flavorful.
Step 2: Prepare the Coating
Mix cornstarch and flour in a shallow dish. This simple combination might seem basic, but it’s essential — it creates that crunch factor we all love when these wings hit the hot oil. Dredge each marinated wing thoroughly, pressing gently so the coating sticks perfectly.
Step 3: Fry to Perfection
Heat your vegetable oil to 350°F (175°C), enough for deep frying. Fry the wings in batches so they cook evenly without crowding the pan. Turn them occasionally for a golden, crispy finish that’s simply mouthwatering. The wings take about 8 to 10 minutes to get that perfect crunch and color. Once done, place them on a wire rack to drain any excess oil.
Step 4: Stir-fry with Aromatics
In a fresh skillet or wok, heat a tablespoon of oil over medium heat, then toss in your minced garlic, sliced red chilies, and diced green bell pepper. The fragrant smell will fill your kitchen quickly while these ingredients soften in just a couple of minutes. Add the crispy wings back into the pan and give everything a good toss so the wings become coated with the aromatic mix. Taste and sprinkle a little extra salt and pepper if you like, then finish by garnishing with chopped green onions for that fresh crunch.
How to Serve Chinese Salt and Pepper Chicken Wings Recipe
Garnishes
To make your wings look and taste even better, fresh chopped green onions are a must—they add a bright, mild onion flavor and vibrant green color. You can also sprinkle some toasted sesame seeds or thinly sliced fresh chilies for an extra layer of texture and spice.
Side Dishes
These wings shine when paired with simple sides like jasmine rice or steamed vegetables for balance. A crunchy Asian slaw or light cucumber salad also complements the spicy, salty crunch of the wings beautifully, providing refreshing contrast.
Creative Ways to Present
Bring some fun to your table by serving these wings in small baskets lined with parchment paper or on a platter with scattered fresh herbs and lime wedges. You can even thread wings onto skewers for a neat, party-ready presentation that’s easy to grab and go.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the wings in an airtight container in the refrigerator. They’ll stay good for up to 3 days and maintain most of their crispy texture if reheated properly.
Freezing
For longer storage, freeze the cooked wings on a baking sheet first until firm, then transfer them to a freezer-safe bag or container. This method helps keep them from sticking together and lets you enjoy the recipe anytime for up to 2 months.
Reheating
To revive those crispy wings, the oven or air fryer is your best friend. Reheat at 350°F (175°C) for about 10 minutes until hot and crunchy again. Avoid the microwave if possible, as it tends to make the coating soggy.
FAQs
Can I make this Chinese Salt and Pepper Chicken Wings Recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free to keep the wings delicious and safe for gluten-sensitive friends.
What if I don’t have Shaoxing wine?
No worries! Dry sherry is a fantastic substitute that offers similar depth and aroma. If neither is available, a splash of rice vinegar with a pinch of sugar can also work, though the flavor will be slightly different.
How spicy is this recipe?
The heat level is controllable. Using 2–3 fresh red chilies gives a nice kick without overwhelming the palate, but you can reduce or increase the number of chilies depending on your spice preference.
Is double frying necessary for crispy wings?
Double frying is optional but highly recommended if you want extra crispiness that lasts. The first fry cooks the wings through, and the second blast crisps up the coating perfectly.
Can I bake these wings instead of frying?
You can bake them at a high temperature to get a healthier version, but keep in mind that the texture won’t be quite as crispy and light as the traditional fried method. If baking, toss them in the flour mixture and bake on a rack at 425°F until golden and cooked through.
Final Thoughts
Once you’ve tried this Chinese Salt and Pepper Chicken Wings Recipe, you’ll understand why it’s a beloved classic in Chinese cuisine. Crispy, flavorful, and perfectly seasoned, these wings are guaranteed to impress everyone at your table. So gather your ingredients, crank up the heat, and get ready to enjoy wings that deliver big on taste and fun every time.
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Chinese Salt and Pepper Chicken Wings Recipe
- Prep Time: 15 minutes (plus 30 minutes to 2 hours marinating time)
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Low Lactose
Description
These Chinese Salt and Pepper Chicken Wings are perfectly crispy, flavorful, and packed with a spicy kick from fresh chilies. Marinated in soy sauce, Shaoxing wine, and a blend of aromatic spices, then double-dredged and fried to golden perfection, these wings are stir-fried with garlic, bell peppers, and green onions for an irresistible appetizer that’s perfect for sharing.
Ingredients
Chicken Marinade
- 2 pounds chicken wings (split at joints, tips removed)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Coating
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
For Frying
- Vegetable oil (for frying, about 2 inches deep)
Stir-Fry Aromatics
- 4 cloves garlic (minced)
- 2–3 fresh red chilies (sliced)
- 1 small green bell pepper (diced)
- 2 green onions (chopped)
- Extra salt and pepper to taste
Instructions
- Marinate the Wings: In a large bowl, toss the chicken wings with soy sauce, Shaoxing wine, sesame oil, garlic powder, white pepper, black pepper, and salt. Cover and let marinate for at least 30 minutes or up to 2 hours in the refrigerator to infuse flavor.
- Prepare the Coating: In a shallow bowl, combine cornstarch and all-purpose flour. Dredge each marinated wing in this flour mixture, pressing gently to ensure a good coating on every piece.
- Heat Oil and Fry Wings: Heat about 2 inches of vegetable oil in a deep pan or wok to 350°F (175°C). Fry the wings in batches to avoid overcrowding, cooking for 8–10 minutes while turning occasionally until they turn golden brown and crispy. Use a slotted spoon to transfer wings to a wire rack to drain excess oil.
- Stir-Fry Aromatics: In a clean skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, sliced red chilies, and diced green bell pepper. Stir-fry for 1–2 minutes until fragrant and the vegetables soften slightly.
- Toss Wings with Aromatics: Add the crispy fried wings back into the skillet with the aromatics. Toss well to coat the wings evenly with the garlic, chilies, and bell pepper flavors.
- Season and Garnish: Sprinkle additional salt and pepper to taste. Garnish with chopped green onions for a fresh, vibrant finish.
- Serve Hot: Serve the salt and pepper chicken wings immediately while hot and crispy for the best eating experience.
Notes
- For extra crispy wings, consider double frying: fry once for 6–7 minutes, let rest for a few minutes, then fry a second time for 2–3 minutes.
- Adjust the spice level by adding more or fewer fresh red chilies according to your taste preference.
- Make sure oil temperature is maintained to get perfectly crispy wings without sogginess.
- You can substitute Shaoxing wine with dry sherry if unavailable.
