Salted & Pepper Chicken Wings Recipe

Prep wings

Pat the wings completely dry with paper towels. Removing excess moisture is essential for crisp skin.

Salt, pepper and coat

Place the wings in a large bowl. Add 1.5 tsp kosher salt, 1 tsp ground black pepper and 1 tbsp baking powder. Drizzle 1 tbsp neutral oil over the wings. Toss thoroughly so each piece is evenly coated. The baking powder raises skin pH and helps crisping during cooking.

Rest the wings on a wire rack set over a rimmed baking sheet for 30–45 minutes at room temperature (or covered in the fridge up to 4 hours). This helps the coating set and skin to dry further for better crispness.

Make seasoning mix

In a small bowl combine 1 tsp coarse sea salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp white pepper (if using). Mix well and keep nearby. This is the finishing seasoning you will toss the hot wings in.

Heat oil

Pour about 1 cup frying oil into a medium, heavy-bottomed skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one wing: a steady bubbling indicates ready.

Fry in batches

Carefully add wings to the hot oil in a single layer without overcrowding (work in 2–3 batches depending on pan size). Fry, turning occasionally, until golden brown and crisp, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C) and skin should be crisp and deeply colored.

Drain

Use a slotted spoon or spatula to transfer fried wings to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes so excess oil can drip off.

Toss with seasoning

While wings are still hot (just off the oil), place them in a large bowl. Sprinkle the prepared seasoned salt & pepper mix evenly over the wings and toss gently to coat each piece. Taste and add additional flaky finishing salt or freshly ground pepper to taste.

Add aromatics

Add the sliced scallions and chopped cilantro (if using) to the bowl and give a final gentle toss so the aromatics cling to the wings.

Serve

Transfer wings to a platter, serve immediately with lime wedges on the side for squeezing over. Offer extra black pepper and flaky salt at the table for guests who want more seasoning.