Salt and Pepper Wings (椒盐鸡翅)
Crispy on the outside, juicy on the inside, and perfectly seasoned, Chinese salt and pepper chicken wings are simply irresistible!
- 2 lb chicken wings flats (or a mixture of flats and drumettes)
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 2 tablespoon cornstarch
- 2 tablespoon neutral cooking oil
- 2 fresh chili peppers (finely chopped)
- 4 clove garlic (minced)
- 1 stalk scallions (finely chopped)
- ½ teaspoon salt and pepper seasoning (shop-bought or homemade (see note 1))
- Score each chicken wing flat twice with a sharp knife, then place them in a bowl. Add soy sauce and salt, and mix well to coat evenly. Let marinate for 10 minutes.
- Sprinkle cornstarch over the chicken. Rub to ensure an even, thin coating.
- Heat oil in a large skillet over medium heat. Lay in the marinated wings in a single layer. Leave to fry, undisturbed, until the bottom side turns golden. Flip all the pieces to brown the other side (see note 2). Transfer the chicken to a plate for later use.
- Pour out most of the oil from the skillet. Add fresh chili and garlic, leaving to sizzle in a little oil until fragrant.
- Return the fried chicken to the skillet and add chopped scallions. Toss everything together to coat the wings with the chili and garlic.
- Sprinkle salt and pepper seasoning evenly over the wings and serve immediately.
About the dish
Today’s method, Salt and Pepper Wings (椒盐鸡翅), is a new addition to my ‘salt and pepper’ collection.
These golden chicken wings are seasoned with the iconic Chinese condiment, ‘salt and pepper,’ known for its savory and aromatic taste profile. Unlike Salt and Pepper Shrimp or Squid, which traditionally use deep-frying, this recipe relies on pan-frying—markedly reducing oil usage, similar to my method for Salt and Pepper Tofu. Equally satisfying, as the natural fat rendered from the chicken makes this dish irresistibly flavorful.
Like most Chinese people, I’m a big fan of skin-on, bone-in chicken pieces (think Coca-Cola Wings, Char Siu Chicken, and more). I love chewing on them as a snack any time of the day. If you’re like me, give these salt and pepper wings a try—they might just become your next eat-on-repeat favorite!
Top Tips
- Marinate to enhance savor penetration
- Pan-fry using minimal oil Here is a short list of elements you need for this recipe: - Salt and pepper seasoning
About chicken wings
Chicken wing flats (as well known as chicken mid-wings) are my preferred choice for this recipe, as they are meatier than wing tips and brown more easily when pan-fried compared to wing drumettes. That said, a mix of flats and drumettes works well too.
Just remember to flip the drumettes more often and cook them slightly longer.
About salt and pepper seasoning
Salt and pepper seasoning, known as Jiāo Yán (椒盐) in Chinese, is a popular condiment made by combining salt with a variety of spices, with Sichuan pepper as the key component.
The ready-made version, available in Chinese/Asian stores, can be used directly in this recipe. You may in addition make it at home. - The easy version: Mix 5 parts fine salt with 1 part ground Sichuan pepper or five-spice powder.
- The advanced version: Toast whole spices (Sichuan peppercorns, star anise, sesame seeds, and fennel seeds) with salt, then grind everything into a fine powder (Detailed instructions can be found in the method for Salt & Pepper Tofu).
Cooking procedure
Step 1: Marinate the wings Using a sharp knife, make two shallow cuts on each chicken wing to help the marinade penetrate.
Place the wings in a bowl, add soy sauce and salt, and rub thoroughly to coat. Let them marinate for 10 minutes to absorb the flavors.
Then, sprinkle cornstarch over the wings. Use your hand to rub to ensure each piece is coated with a thin layer of starch. 🌟 NOTE: You can marinate the wings for a longer time, but add the cornstarch only right before pan-frying.
Step 2: Pan-fry the wings Pour oil into a large skillet, enough to thinly cover the surface.
Warm over medium heat, then lay the marinated chicken wings in a single layer (fry in two batches if your cookware isn’t big enough). Leave to fry until the bottom side gains a golden shine.
Flip all the pieces and continue browning the other side. Once done, transfer the wings out to a plate.
🌟 NOTE: For reference, it took me about 8 minutes to cook 2 lbs (900g) of wing flats. Wing drumettes may require slightly more time to cook. After pan-frying, you’ll notice more oil in the skillet as some of the chicken fat has been rendered.
Discard most of it, leaving only a little to sizzle finely chopped chili peppers and minced garlic. Once the garlic lightly browns, return the wings to the skillet and add finely chopped scallions. Toss everything well, then sprinkle salt and pepper seasoning evenly over the wings.
🌟 NOTE: Feel free to adjust the amount of salt and pepper seasoning to suit your taste.
Pairing ideas
After photographing this recipe, I included these salt and pepper wings—briefly reheated in the air fryer—in our dinner that day.
They were paired with another protein dish Mapo Tofu, two vegetable dishes Hot & Sour Cabbage, Smashed Cucumber, and steamed rice. I as well love serving this dish as a snack between meals.
As you can imagine, they disappear quickly!
