Description
Chinese Salt and Pepper Chicken Wings are a crispy, savory appetizer featuring perfectly seasoned chicken wings with salt, white pepper, and garlic. Double-fried to golden perfection, these wings deliver a mouthwatering crunch and a bold peppery kick, making them a versatile snack ideal for parties, game days, or family dinners. Ready in under an hour, this authentic Chinese street food recipe is easy to prepare and customizable to your preferred spice level.
Ingredients
Units
Scale
Chicken Wings
- 1 lb fresh or thawed chicken wings
Coating & Seasoning
- 1/2 cup cornstarch or potato starch
- 1 tsp salt
- 1 tsp white pepper
Aromatics & Spice
- 3 garlic cloves, minced
- 1–2 tsp dried chili flakes or 1 fresh chili, chopped (adjust to taste)
Frying
- Vegetable oil, for deep frying
Garnish (Optional)
- 2 green onions or scallions, chopped
- Fresh cilantro or basil leaves (optional)
- Wedges of lime (optional)
Instructions
- Prep the Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which helps achieve maximum crispiness during frying. Separate the wingettes and drumettes if desired for even cooking.
- Season and Coat: In a large bowl, lightly toss the wings with salt, white pepper, and cornstarch until each wing is evenly coated. Shake off any excess starch to prevent clumping during cooking.
- First Frying: Heat vegetable oil in a deep pan or wok to about 320°F (160°C). Fry the wings in batches for 5-6 minutes until cooked through but not browned. Remove and drain on paper towels.
- Prepare Aromatics: While wings cool, finely mince the garlic and chop fresh chilies or have chili flakes ready.
- Second Frying for Crispiness: Raise oil temperature to 375°F (190°C). Return wings to hot oil and fry again for 2-3 minutes until golden brown and ultra-crispy. Drain thoroughly on paper towels.
- Stir-Fry the Wings with Seasoning: Remove excess oil from the wok, add a splash of oil, then toss in the garlic and dried chili flakes or fresh chilies. Stir-fry quickly until fragrant, then add the wings back in and toss well to coat evenly with the aromatic seasoning.
- Garnish and Serve: Sprinkle chopped green onions or scallions over the wings for freshness and color. Serve immediately while crispy and hot.
Notes
- Dry wings thoroughly before coating to prevent sogginess and enhance crunch.
- Double frying locks in juiciness and produces unbeatable crispiness.
- Use white pepper for authentic flavor; black pepper is not a substitute.
- Maintain steady oil temperature for consistent cooking and texture.
- Stir-fry aromatics quickly to avoid burning garlic; toss wings once fragrant.
Nutrition
- Serving Size: 4 wings (approx. 120g)
- Calories: 280 kcal
- Sugar: 0.5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg