Chinese Salt and Pepper Chicken Wings

Why You’ll Love This Recipe

This recipe delivers crispy chicken wings with a distinct savory and spicy flavor profile that’s hard to resist. The marinade infuses the wings with depth, while the double frying method ensures a perfectly crunchy texture. The aromatic topping of garlic, scallions, and chilies adds a fresh, vibrant kick that elevates the dish. Ideal for game day, parties, or casual dinners, these wings will quickly become a favorite.

Ingredients

Marinade

1. 2 lbs chicken wings

2. 1 inch ginger, minced

3. 3 cloves garlic, minced

4. ¾ cup chicken broth (or vegetable broth)

5. ½ tsp salt

6. ½ tsp black pepper

For Frying
7. 1 cup potato starch (or cornstarch)
8. 2 cups canola oil

Topping Stir-Fry
9. ½ Tbsp unsalted butter
10. 3 red chilies, sliced
11. 3 stalks scallions, chopped
12. 1 clove garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the wings: In a large bowl, combine chicken wings, ginger, garlic, broth, salt, and black pepper. Mix thoroughly and marinate for at least 30 minutes to infuse flavor.

2. Coat the wings: Remove wings from the marinade and pat dry with paper towels. Dredge each wing in potato starch until fully coated.

3. Fry the wings: Heat canola oil in a deep pan or wok over medium-high heat. Fry wings in batches for 6–8 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

4. Make the topping: In a clean skillet, melt butter over medium heat. Add chilies, scallions, and garlic. Stir-fry for 1–2 minutes until aromatic and lightly golden.

5. Toss and serve: Add fried wings to the skillet and toss to coat evenly in the garlic-chili-scallion mixture. Serve immediately while hot and crisp.

Servings and timing

• Yield: 4 servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes (plus marinating time)

Variations

• Double fry the wings for extra crispiness by frying again for 1–2 minutes at higher heat after the first fry.

• Adjust the number of red chilies or swap for milder peppers to control heat level.

• Add a sprinkle of five-spice powder to the marinade for extra flavor complexity.

• Use chicken drumettes instead of wings for variety.

Storage/reheating

Store leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven (around 375°F/190°C) for 8–10 minutes or in an air fryer for a few minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

FAQs

Can I marinate the wings overnight?

Yes, marinating overnight will deepen the flavor, but do not exceed 24 hours to avoid overly strong taste or texture issues.

What can I use if I don’t have the original marinade ingredient?

Chicken or vegetable broth works well as a substitute and adds savory depth to the wings.

Can I bake these wings instead of frying?

Baking will work but won’t give the same crispy texture as frying. Use a convection oven at high heat and consider tossing in a bit of oil.

Is potato starch necessary?

Potato starch or cornstarch helps create the signature crispy coating, so it’s recommended.

How spicy are these wings?

The heat depends on the amount and type of red chilies used. Adjust according to your heat preference.

Can I prepare the topping in advance?

The topping is best made fresh to retain aroma and texture but can be prepared shortly before serving.

Are these wings gluten-free?

Yes, if you use gluten-free starch and check your broth or substitute with a gluten-free option.

Can I use skinless wings?

Skin-on wings are best for crispiness, but skinless can be used with less crispy results.

How do I get the wings extra crispy?

Try double frying: fry once until cooked through, drain, then fry again briefly at higher heat to crisp up.

Can I add other vegetables to the topping?

You can add thinly sliced onions or bell peppers for extra flavor and texture.

Conclusion

Chinese Salt and Pepper Chicken Wings are a delicious, crunchy, and flavor-packed appetizer that delivers bold tastes with every bite. Perfect for sharing or as a standout snack, this recipe is straightforward but yields restaurant-quality results. Whether for a casual night in or entertaining guests, these wings will satisfy your craving for something crispy, savory, and a little spicy.

Chinese Salt and Pepper Chicken Wings

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus marinating time)
• Yield: 4 servings
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese
• Diet: Gluten Free

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Description

These Chinese-inspired Salt and Pepper Chicken Wings are ultra crispy, juicy, and boldly seasoned with garlic, scallions, and fiery red chilies. Perfectly marinated and flash-fried, each bite is packed with flavor and a satisfying crunch.

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Ingredients

2 lbs chicken wings

1 inch ginger, minced

3 cloves garlic, minced

¾ cup chicken broth (or vegetable broth)

½ tsp salt

½ tsp black pepper

1 cup potato starch (or cornstarch)

2 cups canola oil

½ Tbsp unsalted butter

3 red chilies, sliced

3 stalks scallions, chopped

1 clove garlic, minced

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Instructions

1. In a large bowl, combine chicken wings, ginger, garlic, broth, salt, and black pepper. Mix thoroughly and marinate for at least 30 minutes.
2. Remove wings from marinade and pat dry with paper towels. Dredge each wing in potato starch until fully coated.
3. Heat canola oil in a deep pan or wok over medium-high heat. Fry wings in batches for 6–8 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. In a clean skillet, melt butter over medium heat. Add sliced chilies, chopped scallions, and minced garlic. Stir-fry for 1–2 minutes until aromatic and lightly golden.
5. Add fried wings to the skillet and toss to coat evenly with the garlic-chili-scallion mixture. Serve immediately while hot and crisp.

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Notes

Double fry the wings for extra crispiness by frying again for 1–2 minutes at higher heat after the first fry.

Adjust the amount or type of red chilies to control heat level.

Add a sprinkle of five-spice powder to the marinade for extra flavor.

Use chicken drumettes as an alternative to wings.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in a hot oven or air fryer to maintain crispiness; avoid microwaving.

Skin-on wings give best crispiness; skinless wings are less crispy.

Prepare topping fresh for best aroma and texture.

Use gluten-free starch and broth for gluten-free version.

Add thinly sliced onions or bell peppers to the topping for extra flavor.

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Nutrition

• Serving Size: 4 wings
• Calories: 350
• Sugar: 1g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 110mg