Chinese Salt and Pepper Chicken Wings (VIDEO)

Crispy Chinese Salt and Pepper Chicken Wings on a plate.

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5 from 4 votes

Chinese Salt and Pepper Chicken Wings (VIDEO)

Learn how to make authentic, ultra crispy restaurant style Chinese Salt and Pepper Chicken Wings with this easy recipe!

Prep Time1

Cook Time15

Total Time1 15

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

4 cloves garlic minced
1 tbsp ginger miced
2 fresno chilis diced
2 jalapenos diced
2 serrano peppers thinly sliced, for garnish

US Customary - Metric

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

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!

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.

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.

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 375°F for 6-8 minutes until warmed through.

Nutrition