Description
Chinese Salt and Pepper Chicken Wings are crispy, flavorful wings coated in a seasoned batter and fried to golden perfection. Tossed with a zesty mixture of sea salt, crushed black pepper, fresh chilies, and garlic, these wings deliver a perfect balance of heat and savory goodness. Ideal as an appetizer or snack, this recipe is simple to prepare and bursting with authentic Chinese-inspired flavors.
Ingredients
Scale
For the Wings:
- 2 lbs (900g) chicken wings, separated into drumettes and flats
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon five-spice powder (optional, for extra flavor)
- 1/2 cup cold water (or more if needed)
- Oil for frying
For the Salt and Pepper Seasoning:
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns (crushed or coarsely ground)
- 2-3 fresh Thai bird’s eye chilies (or jalapeño), finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
For Garnish (optional):
- Lemon wedges or lime wedges
- Fresh cilantro
Instructions
- Prepare the batter: In a large bowl, combine cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, onion powder, and five-spice powder if using. Gradually add cold water while stirring until the batter becomes smooth yet thick enough to coat the wings, adjusting water as needed.
- Dry the wings: Pat the chicken wings thoroughly dry with paper towels to remove moisture, which helps the batter adhere better and results in crispier wings.
- Coat the wings: Dip each chicken wing into the prepared batter, ensuring even coating. Let excess batter drip off before frying to avoid clumps.
- Fry the wings: Heat oil in a deep frying pan or pot to about 350°F (175°C). Fry wings in batches for 8-10 minutes, turning occasionally until they are golden brown and crisp. Remove and drain on paper towel-lined plates to absorb excess oil.
- Prepare the seasoning: Meanwhile, in a small bowl, mix sea salt, crushed black peppercorns, finely chopped chilies, and minced garlic. Adjust chili quantity depending on preferred spice level.
- Toss wings with seasoning: Transfer the hot, crispy wings into a large bowl. Sprinkle the salt and pepper seasoning over the wings, tossing well to coat evenly and infuse flavor.
- Garnish and serve: Garnish with chopped fresh cilantro if desired and serve immediately with lemon or lime wedges on the side for added zest and freshness. Enjoy your Chinese Salt and Pepper Chicken Wings!
Notes
- Ensure wings are completely dry before dipping in batter to maximize crispiness.
- Five-spice powder is optional but adds a distinctive flavor that complements the seasoning.
- Adjust the number of chilies or type used based on your heat preference.
- Fry wings in small batches to maintain oil temperature and achieve even frying.
- Use fresh cilantro and citrus wedges to enhance freshness when serving.
