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Chinese Salt and Pepper Chicken Wings are a Chinese takeout classic and one of my favorite recipes to make at home! The wings are crunchy, crispy, juicy, and so flavorful! They pair perfectly as an appetizer with Egg Fried Rice or Chicken Lo Mein for a complete Chinese takeout meal at home!
Watch the Recipe Video For Chinese Salt and Pepper Chicken Wings Below!
Do you love the classic Chinese Salt and Pepper flavors? You’re not the only one! It’s so beloved that there are multiple dishes that use the same seasoning – like Salt and Pepper Squid, Salt and Pepper Tofu, or Salt and Pepper Shrimp!
Table of Contents
- Watch the Recipe Video For Chinese Salt and Pepper Chicken Wings Below!
- Ingredient Tips for Chinese Salt and Pepper Chicken Wings
- Chili Peppers
- Recipe Instructions for Chinese Salt and Pepper Chicken Wings
- Expert Tips for Chinese Salt and Pepper Chicken Wings
- Storage and Reheating
- Chinese Salt and Pepper Chicken Wings Recipe
- Expert Tips
Ingredient Tips for Chinese Salt and Pepper Chicken Wings
- 1.5 lbs chicken wing, drums and flats separated
- 1/2 tsp kosher salt
- 1/2 tsp white pepper – white pepper is one of my favorite spices – it’s woodier and more floral than black pepper, and is a key ingredient in Chinese cooking. I highly recommend having some in your pantry, especially if you love Chinese food. This is the main spice for “Salt and Pepper” – black pepper will not work as a substitute.
- 1 tbsp shaoxing wine – this is a Chinese cooking wine and one of my key pantry essentials for Chinese cooking. If you are comfortable cooking with alcohol, I highly recommend picking up a bottle, as it adds a depth of flavor that really takes your dishes to the next level. However if you cannot or do not want to use this ingredient, you can substitute with sherry, mirin, or chicken stock.
- 1 tbsp light soy sauce
- 2 cloves garlic, grated – I like to use a microplane to grate the garlic and ginger, as it creates a paste that works well in a marinade.
- 1 tbsp ginger, grated
- 1 cup cornstarch – This 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.
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 Fresno chili peppers, diced – see notes below on chili peppers
- 2 jalapeno peppers, diced – see notes below on chili peppers
- 1 tbsp garlic, minced – this is for stir-frying with the peppers
- 1 tbsp ginger, minced – this is for stir-frying with the peppers
- 3 cups neutral oil, for frying; I used avocado oil
- serrano peppers, thinly sliced – this is an optional garnish
This is a “dry” wing – it is not sauced at all! If you want to try other dry wings, check out my Air Fryer Chicken Wings, Lemon Pepper Chicken Wings, or Five Spice Chicken Wings!
Key Tip
Chili Peppers
In this recipe, I use two kinds of chili peppers:
- Jalapeno peppers
- Fresno chili peppers
They’re diced and stir-fried quickly at the end. While I do enjoy spice, I don’t think either the jalapenos or Fresno chilis add a lot of heat. I find them to be on the milder side and provide more flavor than heat.
If you are sensitive to spice, I would consider omitting one or both. Rather, you can substitute with green or red bell peppers.
If you like spice and want to add more heat, you can add a spicier pepper – I would consider adding diced Serrano or Thai chili peppers. (Thai chili pepper is used in other recipes like Sweet Thai Chili Sauce, Pad Thai, and Thai Fried Rice!)
As an optional garnish, I like to serve the Salt and Pepper Chicken Wings with sliced Serrano peppers on top.
Recipe Instructions for Chinese Salt and Pepper Chicken Wings
1. Marinate the Chicken Wings
If using whole chicken wings, separate drums and flats at the joint
In a bowl, add the chicken wings and marinate with salt, white pepper, shaoxing wine, light soy sauce, garlic and ginger. Cover and marinate for 1 hour or up to overnight for maximum flavor.
2. Prepare the Vegetables
Dice your Fresno chilis and jalapenos, along with some garlic and ginger and set aside.
3. Dredge the Chicken Wings
In a large mixing bowl, whisk together 1 cup of corn starch, kosher salt, and white pepper until combined.
Dredge your chicken wings in the cornstarch dredge and cover completely, leaving no bald spots.
4. Fry the Chicken Wings
Heat neutral oil to 350F and fry for 5-6 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.
5. Stir-Fry the Chicken Wings
To a hot pan, heat 1 tsp of oil and fry garlic and ginger for 15 seconds, followed by your peppers. Continue stir-frying for 1 minute (pan should be relatively dry), then add your chicken wings and toss for 1 minute until the peppers and chicken wings are combined.
Optional – Garnish with thinly sliced serrano peppers for extra heat. Enjoy your Salt and Pepper Chicken Wings!
Key Tip
Expert Tips for Chinese Salt and Pepper Chicken Wings
Marinate for Best Results
- Let the chicken wings marinate for at least one hour – if you have the time, I would highly recommend marinating overnight. Building flavor from the marinade will help your Salt and Pepper Chicken Wings taste even better!
Chili Peppers Tips
- 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.
Watch the Oil Temperature!
- Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 350F, fry your wings in batches.
- Frying at a low temperature will result in too much moisture and your Salt and Pepper Chicken Wings will end up soggy!
Spider Strainer
- I like to use a spider strainer when frying Salt and Pepper Chicken Wings – I’m able to quickly scoop and drain the wings before any of them overcook or burn.
Storage and Reheating
Store any leftover Salt and Pepper Wings in an airtight container in the refrigerator for up to 3-4 days. Refrigerating will change the crispy texture of the Salt and Pepper Wings.
I like to use the air fryer to reheat any leftovers and regain some of the crispiness. Pop them in at 375°F for 6-8 minutes until hot and crispy!
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
Ingredients
- 1.5 lbs chicken wing, drums and flats separated
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 2 cloves garlic , grated
- 1 tbsp ginger, grated
- 1 cup cornstarch
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 fresno chilis , diced
- 2 jalapenos, diced
- 1 tbsp garlic, minced
- 1 tbsp ginger, miced
- 3 cups neutral oil, for frying; I used avocado oil
- serrano peppers, thinly sliced, optional garnish
Instructions
- If using whole chicken wings, separate drums and flats at the joint and marinate with salt, white pepper, shaoxing wine, light soy sauce, garlic and ginger. Cover and marinate for 1 hour or up to overnight for maximum flavor.
- Dice your fresno chilis and jalapenos (do not touch your eyes!) along with some garlic and ginger and set aside.
- In a large mixing bowl, whisk together 1 cup of corn starch, kosher salt, and white pepper until combined.
- Dredge your chicken wings in the cornstarch dredge and cover completely, leaving no bald spots.
- Heat neutral oil to 350F and fry for 5-6 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.
- To a hot pan, heat 1 tsp of oil and fry garlic and ginger for 15 seconds, followed by your peppers. Stir fry for 1 minute (pan should be relatively dry), then add your chicken wings and toss for 1 minute until the peppers and chicken wings are combined. Garnish with thinly sliced serranos for extra heat and serve!
Notes
Expert Tips
Marinate for Best Results- Let the chicken wings marinate for at least one hour – if you have the time, I would highly recommend marinating overnight. Building flavor from the marinade will help your Salt and Pepper Chicken Wings taste even better!
- 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.
- Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 350F, fry your wings in batches.
- Frying at a low temperature will result in too much moisture and your Salt and Pepper Chicken Wings will end up soggy!
- I like to use a spider strainer when frying Salt and Pepper Chicken Wings – I’m able to quickly scoop and drain the wings before any of them overcook or burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!