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
Scale
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.
