How to Make Salt and Pepper Chicken Wings

They’re easy and delicious

If you love the crispy, savory flavor of salt and pepper chicken wings, this recipe makes it easy to enjoy that takeout classic right at home. First, the chicken wings are seasoned to perfection. This combination gives the wings a savory, slightly spicy flavor that makes every bite delicious.

Next, the wings are coated in a light and crispy rice flour mixture. As a result, the coating creates a beautifully crisp exterior without overpowering the flavor of the chicken. Once we coat the wings, we fry them until they’re golden brown, crunchy, and perfectly cooked.

Then, toasted garlic, jalapenos, and Thai chilis are prepared to add even more flavor and texture. From there, we take the freshly fried wings and toss them in garlic, the peppers, and the salt and pepper seasonings. Together, these ingredients create the signature combination of salty, savory, spicy, and crispy flavors that makes salt and pepper chicken wings such a popular restaurant favorite.

Finally, you can serve these crispy chicken wings hot and fresh as an appetizer, party snack, game-day favorite, or easy weeknight meal. Best of all, this homemade version brings the flavors of your favorite Chinese restaurant into your own kitchen.

So, if you have been craving crispy salt and pepper chicken wings, this recipe gives you an easy way to make that takeout-inspired favorite from scratch.

Grocery list for the Salt and Pepper Chicken Wings

Chicken Wing Seasoning

• 1 to 2 lbs chicken wings
• Sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp Kinder’s Smoky Seasoning, optional
• 1 tsp low-sodium soy sauce
• 1 tsp Chinese cooking wine

Dry Mix

• 1 cup white rice flour
• 1 tbsp baking powder
• 1 tbsp cornstarch

Salt and Pepper Seasoning

• 2 tsp salt
• 2 tsp black pepper
• 2 tsp granulated sugar
• 1 tsp MSG

Remaining Ingredients

• Jalapenos, sliced
• Red Thai chilis, sliced
• 1 tbsp garlic paste
• Oil, for frying

Print Recipe

How to Make Salt and Pepper Chicken Wings

Author: Patrick Lee

Difficulty: Beginner Prep Time 24 hrs Cook Time 15 mins Total Time 24 hrs 15 mins

Cooking Temp: 350  F

Best Season: Suitable throughout the year

Description

These crispy salt and pepper chicken wings bring the flavor of your favorite Chinese restaurant straight to your kitchen. Fried until golden and tossed with toasted garlic, jalapenos, Thai chilis, and a savory salt and pepper seasoning, these homemade wings are crispy, flavorful, and perfect for game day, parties, appetizers, or an easy takeout-inspired dinner.

Ingredients

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Servings

• For the Chicken Wings
• 1 to 2 lbs chicken wings
• Sea salt, for seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp Kinder's Smoky Seasoning, optional
• 1 tsp low-sodium soy sauce
• 1 tsp Chinese cooking wine
• For the Crispy Coating
• 1 cup white rice flour
• 1 tbsp baking powder
• 1 tbsp cornstarch
• For the Garlic and Pepper Toss
• Jalapenos, sliced
• Red Thai chilis, sliced
• 1 tbsp garlic paste
• Oil, for frying
• For the Salt and Pepper Seasoning
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp granulated sugar
• 1 tsp MSG

Instructions

1. Place the chicken wings on a parchment-lined baking sheet with a wire rack on top. Sprinkle sea salt evenly over both sides of the wings. Place the uncovered wings in the refrigerator overnight, ideally for about 24 hours.
2. After 24 hours, the salt will have helped draw moisture from the chicken. Remove the wings from the refrigerator and thoroughly pat them dry with paper towels.
3. Add the wings to a large bowl. Season with garlic powder, onion powder, smoked paprika, cayenne pepper, Kinder's Smoky Seasoning if using, soy sauce, and Chinese cooking wine. Mix thoroughly until every wing is evenly coated.
4. Add the white rice flour, cornstarch, and baking powder to a large Ziploc bag. Seal the bag and shake until the ingredients are evenly combined.
5. Add enough frying oil to a shallow pot to safely fry the wings. Heat the oil to 325°F.
6. Add the seasoned wings to the flour mixture in batches. Shake the bag until the wings are lightly coated. Remove each wing and dust off any excess flour.
7. Carefully place the wings into the 325°F oil in batches. Fry for approximately 3 to 4 minutes, or until the chicken is cooked through.
8. Increase the temperature: Once the first batch of wings is cooked, increase the oil temperature to 350°F.
9. Return the wings to the hotter oil and fry for another 2 to 3 minutes, or until they are golden brown and crispy. The chicken should reach an internal temperature of 165°F.
10. While the wings are frying, combine the salt, black pepper, granulated sugar, and MSG in a small bowl. Mix well.
11. Heat a large pan over medium heat and add about 2 tbsp of oil. Add the garlic paste and toast for approximately 1 minute. Add the sliced jalapenos and Red Thai chilis and cook for about 2 minutes.
12. Add the freshly fried chicken wings to the pan with the toasted garlic and peppers. Toss thoroughly so the wings become coated with the garlic and pepper mixture.
13. Sprinkle the salt and pepper seasoning over the wings according to your taste. Toss again until evenly coated.
14. Serve the salt and pepper chicken wings immediately while they are hot and crispy.

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