Chinese Salt and Pepper Chicken Wings Recipe
If you crave crispy, aromatic wings with a kick of spice and a big punch of flavor, you’re going to fall in love with Chinese Salt and Pepper Chicken Wings. Imagine golden, crackling wings tossed in fragrant garlic, fiery chilies, and a dusting of five spice—every bite is irresistibly savory and just a little addictive. Whether you serve them as an appetizer at your next gathering or as the star of your weeknight dinner, these wings never fail to wow. Let’s dive into the secrets behind this crowd-pleasing favorite!
Ingredients You’ll Need
The beauty of Chinese Salt and Pepper Chicken Wings lies in their simplicity—each ingredient is carefully chosen to deliver bold flavor, a satisfyingly crispy texture, and that signature aromatic finish. Here’s what you’ll need and why each one matters:
- Chicken wings (2 pounds, separated into flats and drumettes): Go for fresh, meaty wings for the juiciest results.
- Chinese five spice powder (1 tablespoon): This classic blend brings warmth and depth—don’t skip it!
- Garlic powder (1 teaspoon): Adds a mellow, savory note that builds on the fresh garlic in the stir-fry.
- Onion powder (1 teaspoon): Rounds out the wings with subtle sweetness and umami.
- Salt (1 teaspoon for wings, 1/2 teaspoon for seasoning): Essential for drawing out flavors and crisping the skin.
- Black pepper (1/2 teaspoon for wings, 1/2 teaspoon for seasoning): Gives the dish its peppery backbone and a gentle heat.
- White pepper (1/2 teaspoon, optional): For that extra tingle and authentic Chinese restaurant flair.
- Cornstarch (1/2 cup): Key to achieving that ultra-crispy crust—don’t substitute flour if you can help it.
- Vegetable oil (for frying and 1 tablespoon for stir-fry): Choose a neutral oil with a high smoke point for the perfect fry.
- Garlic (3 cloves, minced): Fresh garlic sizzled in oil perfumes the whole dish—absolute magic.
- Fresh red chilies (1–2, finely chopped) or chili flakes (1/2 teaspoon): Adjust the amount to your spice preference for a lively kick.
- Green onions (2, thinly sliced): Sprinkle these on at the end for a fresh, colorful finish and gentle bite.
How to Make Chinese Salt and Pepper Chicken Wings
Step 1: Season and Coat the Wings
Start by placing your chicken wings in a large mixing bowl. Sprinkle over the Chinese five spice powder, garlic powder, onion powder, salt, black pepper, and (if you like extra heat) white pepper. Toss everything together, making sure each wing is evenly coated in the aromatic blend. Next, scatter the cornstarch on top and toss again until the wings are thoroughly covered. The cornstarch is your ticket to that shatteringly crisp, golden crust!
Step 2: Fry Until Golden and Crispy
Pour 2–3 inches of vegetable oil into a large, deep skillet or heavy-bottomed pot. Heat the oil to 350°F (175°C)—a thermometer is helpful, but you can also test with a small piece of bread; it should sizzle and turn golden in about 60 seconds. Fry the wings in batches (don’t crowd the pan!) for 8–10 minutes, turning occasionally. When they’re gloriously golden and crispy, transfer the wings to a paper towel-lined plate to drain.
Step 3: Stir-Fry with Garlic and Chilies
Heat 1 tablespoon of oil in a clean skillet or wok over medium heat. Add the minced garlic and chopped red chilies, stirring constantly for about 30 seconds. The aroma will let you know you’re on the right track. Add the freshly fried wings to the pan, then sprinkle over the additional salt and pepper. Toss everything together until the wings are evenly coated in the sizzling, spicy, garlicky goodness.
Step 4: Finish with Green Onions and Serve
Turn off the heat and shower the wings with plenty of thinly sliced green onions. Give them a final toss to distribute the color and freshness. Serve your Chinese Salt and Pepper Chicken Wings immediately while they’re at their peak crispiness—trust me, they’re impossible to resist!
How to Serve Chinese Salt and Pepper Chicken Wings
Garnishes
For a restaurant-style presentation, scatter extra green onions and a few slices of fresh red chili over the wings. A sprinkle of toasted sesame seeds adds a nutty crunch and a pop of contrast. If you’re feeling extra fancy, a light dusting of flaky sea salt at the end takes it over the top.
Side Dishes
These wings are fantastic on their own, but they’re also delicious alongside fluffy steamed rice, simple stir-fried vegetables, or a bright cucumber salad to balance the heat. For a party spread, offer them with pickled radish or a cool Asian slaw—perfect for cutting through the richness.
Creative Ways to Present
If you’re entertaining, serve the wings on a big platter with dipping sauces like chili crisp, sweet chili sauce, or even a garlicky soy dip. For a fun twist, skewer the wings and arrange them upright in a mason jar lined with parchment for an eye-catching, grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, let the wings cool completely before transferring them to an airtight container. Store them in the fridge for up to 3 days—just know that the coating will soften, but the flavor will still be fantastic.
Freezing
You can absolutely freeze Chinese Salt and Pepper Chicken Wings! Arrange cooled wings in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months—perfect for satisfying sudden cravings.
Reheating
For the best texture, reheat wings in a preheated oven at 400°F (200°C) for 10–12 minutes, or until sizzling and crispy again. An air fryer works wonders for reviving that crunch! Avoid microwaving, as it tends to make the coating soggy.
FAQs
Can I make Chinese Salt and Pepper Chicken Wings in the oven or air fryer?
Absolutely! To bake, toss the wings in a little oil and bake at 425°F (220°C) for 35–40 minutes, flipping once, then finish with the stir-fry seasoning. For the air fryer, cook at 400°F (200°C) for about 20–25 minutes, shaking the basket halfway through, before tossing in the garlic-chili mix.
What’s the difference between black and white pepper in this recipe?
Black pepper delivers a bold, classic heat, while white pepper brings a more subtle, earthy warmth and an authentic Chinese restaurant touch. Feel free to use just one or both, depending on your taste.
Can I use boneless chicken instead of wings?
Yes, you can! Boneless, skinless chicken thighs or tenders work beautifully. Just cut them into bite-sized pieces and follow the same steps—adjust frying time if needed since smaller pieces cook faster.
How spicy are Chinese Salt and Pepper Chicken Wings?
They’re as spicy as you want them to be! Using one chili (or a pinch of chili flakes) will give you a gentle warmth, while two chilies or more will turn up the heat. Customize to your preferred spice level without sacrificing flavor.
What dipping sauces pair well with these wings?
While they’re delicious as is, you can serve them with chili crisp, soy-garlic sauce, sweet chili sauce, or even a zesty lime mayo for an extra layer of fun. It’s hard to go wrong—let your taste buds lead the way!
Final Thoughts
If you’re ready to wow your friends (or just treat yourself) with something extra special, give these Chinese Salt and Pepper Chicken Wings a try. They’re crispy, bold, and full of irresistible flavor—just one bite and you’ll understand why this dish has become a staple in kitchens everywhere!
Print
Chinese Salt and Pepper Chicken Wings Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Crispy and flavorful Chinese Salt and Pepper Chicken Wings seasoned with aromatic five spice powder and garlic, then tossed with spicy chilies and green onions for a delicious appetizer or main course.
Ingredients
Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon Chinese five spice powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper (optional)
- 1/2 cup cornstarch
- Vegetable oil for frying (about 2–3 inches in a pot)
Stir-Fry Seasoning
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1–2 fresh red chilies, finely chopped (or 1/2 teaspoon chili flakes)
- 1/2 teaspoon salt
- 1/2 teaspoon ground white or black pepper
- 2 green onions, thinly sliced
Instructions
- Season the Wings: In a large bowl, toss the chicken wings with Chinese five spice powder, garlic powder, onion powder, salt, black pepper, and white pepper. Add the cornstarch and toss again until the wings are evenly coated for a crispy texture.
- Fry the Wings: Heat 2–3 inches of vegetable oil in a large, deep skillet or pot to 350°F (175°C). Fry the wings in batches for 8–10 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Prepare the Stir-Fry Seasoning: In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant, careful not to burn the garlic.
- Toss Wings with Seasoning: Add the fried wings to the skillet along with additional salt and pepper. Toss well to coat all wings evenly with the spicy, aromatic seasoning.
- Garnish and Serve: Sprinkle the wings with thinly sliced green onions and serve immediately while hot and crispy, perfect alongside steamed rice or as a party appetizer.
Notes
- For a healthier alternative, you can oven-bake or air-fry the wings by tossing them in a little oil and baking at 425°F (220°C) for 35–40 minutes, then finishing with the stir-fry seasoning.
- Adjust the amount of chili to your preferred heat level.
- Serve with steamed rice or your favorite dipping sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Frying, Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: About 5 wings
- Calories: 390
- Sugar: 0g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
