Salt Spicy Chicken Wings 椒盐鸡翅 Recipe

Prep and marinate

Rinse and pat dry the chicken wings with paper towels. Using a sharp knife, make 1–2 shallow slits in the thicker parts to help flavor penetrate and ensure even cooking. Place wings in a large bowl. Add 1 tsp kosher salt, 1/2 tsp white pepper, 1 tablespoon light soy sauce and 1 tablespoon Shaoxing wine. Toss thoroughly to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Make dry mix and wet binder

In a shallow bowl or wide plate combine 3/4 cup cornstarch, 1/4 cup all-purpose flour and 1/2 tsp baking powder. In a small bowl whisk 1 egg white with 2 tablespoons cold water until frothy but not runny. The egg white helps the cornstarch adhere and create a crisp crust.

Coat the wings

Set a wire rack or tray beside your dredging station. Working in batches, pat the marinated wings dry again if they released moisture. Lightly brush or toss each wing in the egg-white mix to dampen, then dredge in the cornstarch-flour mixture, pressing gently so the coating adheres evenly. Shake off excess. Place coated wings on the rack and let rest 5–10 minutes — this helps the crust set.

Heat oil and fry — first fry (blanch)

Pour neutral oil into a deep pot or wok to a depth of about 3–4 inches (enough to submerge wings). Heat oil to 320°F (160°C). If you don't have a thermometer, test with a small piece of batter: it should rise slowly and form small bubbles. Fry wings in small batches for 4–5 minutes until they are pale, slightly firm and cooked through but not browned. Remove with a spider/skimmer and drain on a rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the pre-cooked wings again in batches for 1.5–3 minutes until golden-brown and crisp. Watch carefully so they don't burn. Remove and drain briefly on a rack or paper towels. Immediately while still hot move to a large bowl for tossing with the salt-spice topping.

Toast and grind

While the oil is heating for the second fry (or in advance), place 1 tsp Sichuan peppercorns and 2 tsp coarse sea salt (or kosher salt) plus 1 tsp sesame seeds in a dry skillet over medium heat. Toast for 1–2 minutes until fragrant, shaking the pan so nothing burns. Remove from heat and let cool slightly. Using a mortar and pestle or spice grinder, coarsely grind the toasted peppercorns with the salt and sesame seeds to a crumbly mixture. If you like more heat, grind in the 1 tsp crushed dried red chilies; alternatively keep them separate to sprinkle on at the end.

Fry/char garlic (optional)

For an extra aromatic topping, heat 1 tsp neutral oil in a small skillet over medium-high. Add 3 peeled garlic cloves and fry until golden and crisp (about 1–2 minutes). Remove and drain on paper towel, then roughly chop or crush. Add these pieces to the salt-pepper mixture. If you prefer a milder garlic flavor, mince raw garlic and add directly into the salt blend instead of frying.

Finish & toss

Transfer the hot fried wings to a large mixing bowl. Sprinkle the warm salt-spice mixture evenly over the wings along with 2 tbsp thinly sliced scallion greens and a pinch (1/4 tsp) five-spice powder if using. Toss vigorously but gently so the coating sticks and wings are evenly seasoned. Taste and adjust with extra salt or crushed chilies to your preference.

Serve

Serve immediately while crisp. Provide extra salt-spice blend on the side for guests who want more. Garnish with additional scallion if desired.