椒盐鸡翼 Salt & Pepper Chicken Wing Recipe

Prepare and marinate wings

Rinse the chicken wings and pat dry thoroughly with paper towels. Using a sharp knife, make 2 shallow slashes through the skin of each wing to help the marinade penetrate. Place wings in a bowl and add light soy sauce, Shaoxing wine, grated ginger, minced garlic, white pepper and 1 tsp salt. Mix well to coat. Cover and refrigerate to marinate for at least 30 minutes and up to 3 hours.

Prepare dry coating

While the wings marinate, combine cornstarch, all-purpose flour and baking powder in a large bowl. Whisk together to remove lumps. Set aside. When ready to fry, drain excess marinade from the wings and toss wings in the dry coating until evenly dusted. Shake off any excess coating — a thin, even layer is best.

First fry (blanch fry)

Pour the frying oil into a heavy-bottomed wok or deep pot and heat to 150°C (300°F). If you don’t have a thermometer, heat until a small piece of coating sizzles slowly and rises. Working in batches to avoid overcrowding, fry the coated wings for 5–6 minutes until pale golden and cooked through but not deeply browned. Remove wings to a wire rack or paper towel-lined tray to drain.

Rest and dry

Let the wings rest for 5–10 minutes. This helps them firm up before the second fry.

Second fry (crisp)

Increase oil temperature to 190–200°C (375–400°F). Fry the wings again in batches for 2–3 minutes until crisp and deep golden brown. Remove and drain on a rack or paper towels. Immediately transfer to a warmed large bowl for tossing with aromatics and seasoning.

Toast and prep peppercorns

While the wings are frying, toast the Sichuan peppercorns in a dry skillet over medium heat for about 1 minute until fragrant, then transfer to a mortar and pestle or spice grinder and pulse to a coarse texture. Combine with coarse sea salt, cracked black pepper and chili flakes (if using) in a small bowl.

Stir-fry aromatics

Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the thinly sliced garlic and ginger matchsticks and stir-fry for 15–20 seconds until aromatic and just golden (be careful not to burn the garlic). Add the sliced red chili (if using) and the green parts of the spring onions. Toss for another 10–15 seconds.

Toss wings with aromatics and seasoning

Add the hot, fried wings to the wok with the aromatics. Sprinkle the salt-and-pepper mixture evenly over the wings and toss quickly but gently for 20–30 seconds to coat and infuse the flavors. The heat from the wings will bloom the toasted peppercorns and melt a little of the salt to adhere. Taste and adjust — add a pinch more salt or pepper to taste.

Serve

Transfer the wings to a serving platter. Scatter any remaining toasted garlic, spring onion pieces and extra cracked pepper over the top. Serve immediately while hot and crispy. Provide extra salt & pepper on the side for diners to add as desired.