These ultra Chinese Style Crispy Salt and Pepper Chicken Wings are tossed with sea salt, pepper, chillies, and spring onions. These wings are perfectly seasoned and easy to make at home without hassle. Faster and tastier than ordering from Chinese takeout!
If you already follow me, you'll know that I love creating Chinese takeaway and restaurants dish at home. Homemade recipes are quicker, healthier and money-saving too!
These wings are great as a starter, main meal or party snack. Whenever we make these at home, I have to make them in a very large batch because my son really loves crispy wings. Here are more of our favourite Honey Garlic Wings, Thai Wings and Korean Fried Chicken Wings recipes you might also like.
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Why you should try this recipe
- This is one of the most delicious and easiest chicken wing recipes and it takes only a few minutes to prepare.
- You can either deep fry, air-fry or bake it in the oven.
- Light and crunchy coating with moist and juicy meat inside. Super addictive!
- A winner wing recipe that you can serve at any party or gathering. Definitely a crowd-pleaser!
- When you make it at home, you can customize the flavour to your preference.
- These wings are great for meal-prep, fridge-friendly, and freezer-friendly too.
What do we need?
Chicken wings, coating flour, salt, pepper, and cooking oil are 5 essential ingredients you will need. Following is a quick guide and detailed measurements are on the recipe card at the bottom of the page.
- Chicken wings & marinade: Skin-on wings are ideal for this recipe. You can also try it with chicken niblets or bone-in chicken pieces too. Marinate with salt, black pepper, garlic paste and baking soda.
- Vegetables: Onion, bell pepper, and red chilli pepper are ideal for this recipe. Extra vegetables like shredded carrots, and snow peas, can be added too.
- Classic seasonings ( Option 1 ): Simply season with fresh ground black pepper and sea salt or fine salt. Add a dash of msg or chicken powder to taste like a restaurant but it's optional.
- Chinese salt & pepper seasonings ( Option 2 ): If you love authentic Chinese salt and pepper wings flavour, you can add a dash of Chinese five spice seasonings powder. Combine salt, white pepper, Chinese five-spice powder, and chicken powder ( msg ) in a small bowl, then sprinkle it over the fried wings and veggies.
How to make salt and pepper chicken wings?
First, pat dry the chicken wings with a paper towel to remove excess moisture. Place them in a large bowl and add, salt, pepper, garlic paste, and baking soda. Mix it well and marinate for 15 minutes.
Then dredge them in the corn starch and gently press to coat each piece evenly. Toss the excess flour out before frying.
Deep fry with high heat 350° F ( 180° C ) for 3-4 minutes or until the wings start to float.
Then remove them from the oil, place them over the cooling rack, and set it aside for 6-8 minutes.
Next double-fry them again in the hot oil for 4-5 minutes or until crispy golden brown. Then remove them from the oil and place them over the wire rack.
Stir fry the vegetables in the large wok/pan, add the fried wings and sprinkle the salt and pepper seasonings.
Toss well to combine everything evenly. Taste best to serve immediately.
Ingredient Variations
- Add a dash of chicken powder ( chicken bouillon/stock powder ) or msg if you want to make it exactly like your favourite Chinese restaurant. That's the secret seasonings that Chinese takeaway use to bring more umami taste.
- You can make extra Chinese salt and pepper seasonings and sprinkle them over your choice of meat, seafood, or vegetables. Chinese Salt and Pepper Chips, and Salt and Pepper Squids are our family's favourite Chinese salt & pepper recipes that you will also love.
- Customize the seasoning according to your preference. You don't need to use the exact same amount.
- Use vegetable oil or neutral flavour high smoke point oil that doesn't overpower the flavour of the dish. Canola, sunflower, vegetable oil, etc.
Top Tips
- Don't skip baking soda in your marinade to keep the meat tender.
- Marinate for at least 15 minutes for the best flavour. If you have more time, you can leave it for more hours in the fridge in an air-tight container.
- Double frying brings the best result in coating texture and meat juiciness.
- Prepare the vegetables ahead of time because this recipe cooks very fast.
- Important to maintain the frying oil temperature when deep frying to prevent the wings from being greasy and soggy. The temperature should be around 350°F ( 180° C ).
Frequently asked questions:
Cornstarch or potato starch is best to use for Chinese wing recipes. These flour are more starch than regular all-purpose flour and it gives an extra crunchy texture.
Deep frying tastes best, if you want to try a healthier version, you can bake or air fry the coated wings. Place the coated wings over the wire rack, and bake with preheated oven/air-fryer at 400°F ( 200° C ) for about 30 minutes or until crispy. Flip halfway through.
Chinese salt and pepper seasonings consist of fine salt, ground black pepper or white pepper and Chinese five spices. Toasted crushed Sichuan peppercorns, and crushed chillies, can also be added.
Watch How To Make It Recipe Video
More Chinese Salt & Pepper Recipes
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Chinese Salt and Pepper Chicken Wings - Takeaway Style
Equipment
- Medium-sized pot for frying
- Large wok or pan
Ingredients
Main Ingredients
- 400 g Chicken Wings ( skin-on ) About 14oz
- 1 cup Potato/Corn starch (flour) About 120 grams, ( Add more if needed )
- 2-3 Garlic Cloves ( cut thin slices )
- 2-3 Red/Green Chilli ( cut into thin slices )
- 2-3 Spring onions ( cut thin slices )
- Oil for frying ( vegetable or neutral flavour oil )
Marinate for Chicken
- 1 tsp Salt
- 1 tsp Black Pepper
- ½ tsp Baking Soda
- 1 tsp Garlic Paste
Option 1 ( Basic Seasoning )
- ½ tsp Salt ( or salt to taste ) sea salt or regular fine salt
- ½ tsp Black pepper ( fresh ground )
- ½ Chicken powder Or msg ( Optional ) see details in note
Option 2 ( Chinese Salt & Pepper Seasoning )
- ½ tsp Salt Fine salt or sea salt
- ½ tsp White pepper Or black pepper
- ½ tsp Chinese five spices powder
- ½ tsp Chicken powder Or msg ( optional ) see details in note
Instructions
- Put chicken wings in a large bowl, add salt, black pepper, baking soda and garlic paste. Mix all the ingredients and rub the wings well. Set aside and marinate for 15 mins.
- Cut garlic, chillies, onions and spring onions into thin slices.
- Dredge the marinated wings with the potato/corn starch. Coat each wings well and toss the excess flour out before frying.
- Heat the oil into high heat at about 350° F ( 180° C ). Add the coated wings and deep fry for 3-4 mins, until the wings start floating. Remove from oil and set aside for 6-8 minutes.
- Then reheat the oil to high heat and deep fry the wings again for 5-6 minutes or until crispy golden brown. ( Double frying make the wings more crunchy.)
- Remove the wings from the oil and set aside on the cooling rack.
- Heat a wok/pan to medium-high heat. Drizzle 1 tbsp of oil, add the garlic and stir for few seconds, follow with the onions, chillies and spring onions. Stir well.
- Add the fried chicken wings, sprinkle salt and pepper seasonings ( Option 1 or Option 2 ). Toss well to combine all ingredients evenly.
- Crispy Salt and Pepper wings are ready! Serve immediately white hot.
Notes
- Chicken Wings - Skin-on wings give the best crispy coating result.
- Black Pepper - Use fresh ground black pepper for the best flavour. You can also add toasted crushed Sichuan peppercorns or white pepper instead of black pepper.
- Salt & pepper seasonings - You can either add option 1 or option 2 to your preference.
- Vegetables - You can swap or add extra vegetables according to your preference.
- Cooking oil - Neutral flavour oil is best for deep frying. Canola, grapeseed, sunflower, vegetable oil, etc.
- Chicken powder - Add chicken powder, msg, or dashi seasoning powder if you wish to taste exactly like the Chinese takeaways. You can omit it if you don't have it.
- Double Frying method - Double frying creates crunchy coating chicken wings with moist and tender inner meat.
- Can you make it spicy? You can add crushed Sichuan peppercorns, dried chillies or dried red chillies after adding the onions to the stir fry.
Anna says
I love your recipes! Do you have any tips on how to maintain the crispness of the wings when you toss in the garlic and seasonings after? Mine are always crispy after deep frying but then they lose it in the wok.
Khin says
Hi Anna, suggest using cornstarch, potato starch, or sweet potato starch as the coating flour. Double frying ( frying 2 times ) create the extra crispy coating texture and serve immediately once you've tossed with the rest of the ingredients. Hope this helps.
Tracy says
thank you so much these wings are incredible used option 2 so delicious
Kevin says
Wonderful recipe. Made them and they were perfect. Thank you for creating this recipe!
Khin says
Thank you, Kevin. So glad that you enjoyed this recipe.
Ab says
Love this recipe the best for a real takeaway chicken wings. I did fry them for longer to get them crispier but they were amazing 😻
Khin says
So glad that you enjoyed this chicken wings recipe Ab! Thank you so much for sharing feedback!