Salt & Pepper Chicken Wing Recipe

Prepare wings

Pat wings thoroughly dry with paper towels. Split at the joint if not already separated and discard or save tips. Dry skin helps achieve maximum crispness.

Marinate

Place wings in a bowl. Add kosher salt, ground white pepper, Shaoxing wine and light soy sauce. Toss to coat evenly. Let rest 15 minutes at room temperature or up to 1 hour in refrigerator.

Coat for crispness

After marinating, sprinkle cornstarch and baking powder onto the wings and drizzle the 1 teaspoon neutral oil. Toss thoroughly so each wing has a thin, even coating. The cornstarch + baking powder combo yields a very crisp finish.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge wings). Heat oil to 325°F (160–165°C) for the first fry. Use a thermometer and maintain steady temperature.

First fry (cook through)

Working in batches (do not overcrowd), gently lower wings into oil and fry for 6–7 minutes until just cooked through and pale golden. Remove wings to a wire rack or paper-towel-lined tray and let rest 5 minutes. This step renders fat without overbrowning.

Increase heat & second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry wings again in batches for 2–3 minutes until deep golden and very crispy. Remove and drain on a wire rack for 2–3 minutes.

Mix dry seasoning

While wings rest after the second fry, combine coarse kosher salt, coarsely ground black pepper, ground Sichuan peppercorns (if using), garlic powder and onion powder in a small bowl. Taste and adjust pepper/salt balance to your preference.

Toss wings with seasoning

Place hot wings into a large warmed bowl. Immediately sprinkle the seasoning mixture over the wings and toss quickly but gently to coat evenly. The residual oil on the wings helps the dry mix stick and bloom the flavors.

Crisp the aromatics (optional but recommended)

After removing the wings from oil, carefully add the sliced garlic, green onion pieces and sliced red chili to the hot oil for 10–20 seconds until just fragrant and lightly golden (watch closely to avoid burning). Use a slotted spoon to remove and drain on paper towels. The fried aromatics add texture and aroma.

Scatter the fried aromatics over the seasoned wings and give a final gentle toss so the aromatics cling to the wings.

Serve the Salt & Pepper Chicken Wings immediately while hot and crisp. Offer extra coarse salt and cracked black pepper on the side for guests to adjust to taste. Leftovers will lose crispness but can be re-crisped in a 400°F (200°C) oven for 6–8 minutes.