Chinese Salt and Pepper Chicken Wings (VIDEO)
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Chinese Salt and Pepper Chicken Wings are a Chinese takeout classic – the wings are juicy from the marinade, fried until crispy, and then tossed in the classic salt and (white) pepper seasong mixture that we know and love!
Watch the Chinese Salt and Pepper Chicken Wings Recipe Video Below!
A Note from CJ
These are the best Chinese Salt and Pepper Wings!
The key is to start building flavor from the marinade – once the wings are fried and tossed in the classic seasoning mix, you’ll see why these are the best Chinese Salt and Pepper Wings! Other dishes with the same seasoning are Salt and Pepper Squid, Salt and Pepper Tofu, or Salt and Pepper Shrimp! For other ‘dry’ wings try Air Fryer Chicken Wings, Baked Chicken Wings, and Five Spice Chicken Wings!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken wings – use drums, flats, or a combination of the two. If using frozen wings, make sure they are defrosted before marinating.
- white pepper – white pepper is woodier and more floral than black pepper, and is the main spice for “Salt and Pepper” – black pepper will not work as a substitute.
- shaoxing wine – you can substitute with sherry, mirin, or chicken stock.
- cornstarch – the cornstarch dredge dries out the chicken skin and helps prevent gluten development, which makes the wings extra crispy when fried.
- chili peppers – I used 3 kinds of chili peppers – diced fresno and jalapenos are stir-fried, while thinly sliced serrano peppers are used as an optional garnish. if you’re sensitive to spice, I would recommend using bell peppers instead. If you want to increase the heat, consider adding diced serrano or Thai chili peppers to the stir-fry.
How to Make Chinese Salt and Pepper Wings
Marinate and Batter The Wings – Marinate the chicken wings by combining them with salt, white pepper, shaoxing wine, light soy sauce, garlic, and ginger. Mix well, cover, and let them rest for at least 1 hour or up to overnight. In a separate bowl, whisk together cornstarch, kosher salt, and white pepper to make the seasoning batter, then dredge each wing thoroughly, pressing the coating firmly so it sticks to the wings.
Fry and Stir Fry The Wings – Heat oil to 350°F in a wok or Dutch oven and fry the wings in two batches for 6–8 minutes, keeping the oil above 300°F until they reach an internal temperature of 165°F. Transfer to a wire rack and season immediately with white pepper. In a hot wok with oil, stir-fry garlic and ginger for 15 seconds, add fresnos and jalapeños, and cook for 1 minute before tossing in the fried wings. Coat everything evenly, garnish with sliced serranos, and serve hot.
Key Tip
CJ’s Recipe & Storage Tips
Dredge with Cornstarch – Cornstarch is a KEY ingredient in this recipe – the cornstarch dredge dries out the chicken skin, which allows them to get extra crispy when fried! Make sure the chicken wings are covered completely, with no bald spots.
Monitor the Oil Temperature – I highly recommend you use a thermometer to keep an eye on the temperature. If you see the temperature dropping below 325F, fry the chicken wings in batches. Frying at a low temperature will result in soggy and oily wings.
Storage and Reheating – Store any leftover Salt and Pepper Wings in an airtight container in the refrigerator for up to 3-4 days. Note: the wings will no longer have the crispy texture once refrigerated. I like to use the air fryer to reheat any leftovers and try to regain some of the crispiness. Pop them in at 350°F for 6-8 minutes until warmed through. Alternatively, you can reheat them in the oven at 375°F for 15 minutes.
If you tried this Chinese Salt and Pepper Chicken Wings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Salt and Pepper Chicken Wings (VIDEO)
Equipment
Ingredients
Chicken Wing Marinade
- 2 lbs chicken wings, drums and flats separated
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1 tbsp shaoxing wine
- 2 tbsps light soy sauce, low sodium
- 3 cloves garlic , grated
- 1 tbsp ginger, grated
Seasoning Batter
- 1 cup cornstarch
- 1 tsp kosher salt
- 1 tsp white pepper, plus more for sprinkling the chicken wings after frying
- 1 quart plus 1 tbsp neutral oil, for frying; I used avocado oil
Peppers & Aromatics
Instructions
- Add the chicken wings in a bowl along with salt, white pepper, shaoxing wine, light soy sauce, garlic and ginger. Mix until combined, then cover and marinate for 1 hour or up to overnight for maximum flavor.
- In a large mixing bowl, whisk together the corn starch, kosher salt, and white pepper until combined to make the Seasoning Batter.
- Dredge the chicken wings in the Seasoning Batter, pressing the wings and the dredge with your hands to ensure the coating properly sticks to the chicken wings.
- Heat 1 quart of oil in a dutch oven or wok over medium high heat to 350F. Fry half of the chicken wings for 6-8 minutes (oil should not drop below 300F) or until the internal temperature of the wings reads 165F. Place on a wire rack and immediately sprinkle with white pepper while hot. Repeat with the remaining wings.
- Heat 1 tablespoon of oil in a wok over medium high heat. Add the garlic and ginger and stir fry for 15 seconds, then add the fresno chilis and jalapenos. Stir fry for 1 minute, then add the chicken wings and toss for 1 minute until the peppers and chicken wings are combined. Garnish with thinly sliced serranos and serve!
Video
Notes
- Make sure to wash your hands well after handling the jalapeno and serrano peppers – the Capsaicin inside the peppers can irritate your skin. Do NOT touch your eyes!
- Substitute with red or green bell peppers if you are sensitive to spice.
- If you want more spice in your Salt and Pepper Chicken Wings, use diced Serrano or Thai chili peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This crispy Chinese Salt and Pepper Chicken Wing recipe was first published in October 2021, and updated in December 2025.
One of my faves!
Hi!
Could you alter the directions to make this air fryer friendly?
I use to call these Chinese KFC chicken growing up! We use to only be able to get it at a restaurant so I am so happy I get to recreate it at home for my family now!
I can’t handle a lot of spice so I adjust it to what works for my spice level!
so glad you enjoyed, Fiona!