Salt and pepper chicken wings are a beloved appetizer or snack across many cultures. The irresistible flavor comes from a mouthwatering blend of salty, spicy, savory, and crunchy textures. These wings likely originated in the Sichuan province of China, where bold spices and lip-numbing Sichuan peppercorns are used extensively. The simplicity of the seasoning allows the natural chicken flavor to shine through. While salt and pepper seasonings can complement many foods, they have an especially wonderful effect on crispy fried chicken wings.
As an easy and crowd-pleasing recipe, salt and pepper wings have become a staple at restaurants, bars, and sporting events worldwide. Their versatility also makes them a go-to choice for party hosts or home cooks. These wings check all the boxes for a perfect appetizer or snack – flavorful, messy, and meant to be eaten by hand. Keep reading to learn how to make these crave-worthy wings yourself.
What Is Salt And Pepper Chicken Wings?
Salt and pepper chicken wings are a popular Chinese-American appetizer made from fried chicken wings tossed in a tongue-tingling blend of salt, pepper, and spices.
- They combine crispy fried chicken wings with a salty, spicy coating.
- The origins likely trace back to southern Chinese cooking, but they became popular on American Chinese restaurant menus.
- Traditional ingredients include chicken wings, cornstarch, frying oil, Sichuan peppercorns, salt, sugar, garlic powder, and five spice powder.
- To make them, the chicken wings are fried until crispy then tossed in the spice mixture to coat. They can also be made using an air fryer or baked in the oven.
- Their popularity comes from the irresistible contrast of the crispy, juicy fried chicken and the punchy seasoning blend.
- They make an ideal appetizer for sharing at gatherings like game day or potlucks. They pair well with dipping sauces and sides like ranch, celery sticks, and lemonade.
Ingredients For Salt Chicken Wings
Salt and pepper chicken wings have a short ingredient list but maximum flavor payoff. Here are the key components:
- Chicken wings – wingettes or drumettes work best to maximize the crispy skin-to-meat ratio.
- Salt and pepper – Use a 50/50 ratio of coarse kosher salt and cracked black pepper.
- Spices and aromatics – Common options are five-spice powder, garlic powder, onion powder, cayenne pepper, paprika, and dried chilies or chili flakes.
- Sichuan peppercorns – These numbingly tingly peppers add authenticity. Find them in Asian markets or specialty spice shops.
- Cornstarch – Tossing the wings in cornstarch helps achieve an ultra-crispy coating.
- Oil for frying – Use a neutral oil with a high smoke point like vegetable, canola, or peanut.
You can substitute or customize the seasoning blend to suit your tastes. The important thing is well-seasoned, crispy wings.
Instructions For Salt And Pepper Chicken Wings
Making restaurant-quality salt and pepper wings at home is easy. Just follow these steps:
Prep the Wings
- Pat dry the chicken wings. Make sure they are thoroughly dried to help the seasoning adhere.
- Season wings generously on all sides with salt, pepper, and other spices of choice. Massage seasonings into the meat.
- Toss seasoned wings in cornstarch until fully coated. The thin layer of cornstarch aids browning.
- Rest wings for 15-30 minutes to allow seasonings to penetrate. This helps flavor the meat beyond just a surface coating.
Fry the Wings
- Heat 1 inch of frying oil in a heavy pot or Dutch oven to 350°F. Use a deep fry or candy thermometer to monitor temperature.
- Working in batches, fry wings for 12-15 minutes until crispy browned and cooked through. Wings should register 165°F internally.
- Drain fried wings on a wire rack or paper towels. Allow excess oil to drip off.
Finish the Wings
- Toss hot wings with a bit more salt and pepper to taste.
- Serve wings immediately while hot and crispy. Enjoy as is or with dipping sauces.
For oven-baked wings, coat with oil and bake at 425°F for 35-40 minutes, flipping once. For air-fryer wings, cook at 390°F for 15 minutes, shake basket, then cook 5 more minutes.
Tips Making Salt And Pepper Chicken Wings
- Dry wings thoroughly and let sit uncovered in fridge overnight to dehydrate skin for extra crispiness.
- For ultimate crunch, fry at a lower 325°F oil temperature for 18-22 minutes. The slower fry makes the coating extra crispy.
- Cut wings into drumettes for more exposed surface area and crisping action.
- For milder heat, use less cayenne and chili flakes in the seasoning blend.
- Opt for Sichuan peppercorn oil instead of whole peppercorns for broader numbing effect.
- Serve wings with cool, creamy dips like ranch, blue cheese, or yogurt to balance the heat.
What To Eat With Salt And Pepper Chicken Wings?
Here are some tasty options for sides, dips, and drinks that pair well with salt and pepper chicken wings:
Sides:
- Celery sticks – The classic pairing, provides crunch and cooling contrast.
- Carrot sticks – Another crunchy veggie for dipping.
- Cucumber slices – Cooling and refreshing.
Coleslaw – Cabbage slaw adds a nice vinegar tang. - Fries – French fries complement the crispy wings.
- Rice – Plain white rice helps mellow the spices.
Dips and Sauces:
- Ranch – The classic dipping sauce, cool and creamy.
- Blue cheese – Bold flavor complements the wings.
- Honey mustard – Sweet and tangy.
- Hot sauce – For extra heat and tang.
- Soy sauce – Enhances umami flavors.
- Chili garlic sauce – Adds a spicy kick.
Drinks:
- Beer – An icy cold beer is perfect with spicy wings.
- Lemonade or iced tea – For refreshing sweetness.
- Milk – Helps tame the heat and cleanse palate.
- Soda – Ginger ale cuts the heat.
Frequently Asked Questions
Can I use bone-in chicken wings instead of wingettes?
Yes, you can use whole chicken wings or drumsticks. You may need to adjust cooking times slightly to account for thicker pieces.
Is it possible to make these without an air fryer?
Absolutely! The wings can be oven-baked or fried just as deliciously. An air fryer is convenient but not essential.
How long do the cooked wings last in the fridge?
Properly stored cooked wings will keep for 3 to 4 days in the refrigerator. Reheat gently before serving.
Any tips for extra flavor?
- Marinate raw wings in soy sauce, sherry, or Chinese rice wine before seasoning.
- Toss cooked wings in a sticky Asian glaze like hoisin, chili garlic, or sweet chili sauce.
- Garnish wings with sliced scallions, cilantro, and sesame seeds.
Conclusion: Salt And Pepper Chicken Wings
From the depth of flavor to the fun hand-held eating, salt and pepper chicken wings are the ultimate crowd-pleasing appetizer. With just a few pantry spices and crispy homemade wings, you can recreate the magic of this iconic dish. The simplicity of preparation means you can spend less time cooking and more time enjoying time with friends and family.
Be sure to try out other variations too, like subbing in different dry spice rubs or switching up the dipping sauces. Part of the fun with wings is coming up with new ways to spice them up. These will surely become a regular on your snack rotation after making them just once. The hardest part will be stopping after the first few.
Salt And Pepper Chicken Wings
Notes
· For bakeable wings, preheat oven to 425°F (220°C). After marinating, arrange the wings on a baking sheet lined with parchment paper. Bake for 30-40 minutes, flipping halfway through, or until cooked through and crispy.
· To add a bit of Asian flair, marinate the wings in a mixture of soy sauce, Shaoxing wine (or sherry), grated ginger, and garlic for at least 30 minutes before frying.
· Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy.
Ingredients
- 1.5 - 2 pounds chicken wings (a mix of drumettes and flats works well)
- 1 tablespoon olive oil or vegetable oil
- 1 - 1.5 teaspoons kosher salt
- 1 - 1.5 teaspoons freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of cayenne pepper (for a kick)
- 1 tablespoon cornstarch (for extra crispy wings)
- Fresh parsley or chopped green onions for garnish
Instructions
- Pat the chicken wings dry with paper towels.
- In a large bowl, toss the chicken wings with the cornstarch, baking powder, garlic salt, black pepper, paprika, and five spice.
- Heat oil in a large pot or Dutch oven over medium heat to 325°F (163°C). Fry the chicken wings in batches for 8-10 minutes, or until cooked through.
- Increase the heat to medium-high and heat the oil to 375°F (190°C). Fry the chicken wings in batches for another 2-3 minutes, or until golden brown and crispy.
- Drain the chicken wings on a wire rack.
- While the chicken wings are frying, heat a little oil in a skillet over medium heat. Add the garlic, chilies, and scallions and cook until fragrant, about 30 seconds.
- Toss the fried chicken wings with the garlic mixture and serve immediately.
Nutrition Facts
Salt And Pepper Chicken Wings
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 35 | 53.8% | |
| Saturated Fat 8 | 40% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 700mg | 29.2% | |
| Total Carbohydrate 3 | 1% | |
| Dietary Fiber 1 | 4% | |
| Sugars 5 | ||
| Protein 35 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!