These Salt and Pepper Chicken Wings are finger-licking delicious! Like the best potato chips, once you start eating you will want another and another! Salt and Pepper are essential seasonings and the combo in recipes appeal to almost all humans everywhere! Yes, we try to avoid too much salt, but that’s pretty hard to do in every meal! The salty and spicy tastes really satisfy. The Chicken is crunchy outside and tender inside. Every mouthful is wonderland.
The recipe is better than most of your local China Box takeaways, and is easy to make at home. This is perfect as an appetizer or snack food for guests and families alike!
THE CHICKEN
I use Chicken Wings in this recipe but, of course, Chicken Thighs or Legs are a good alternate, as is Chicken Breast. Just adjust the cooking time according to the pieces you use. I love Chicken Wings for the finger-licking appeal!
THE VEGETABLES
I use Onion, Spring Onions, and Red Thai Chili in this recipe. You can substitute the Red Thai Chili with Bell Pepper if you prefer.
HOW TO MAKE THIS SALT AND PEPPER CHICKEN WINGS
I hope you will enjoy making this Salt and Pepper Chicken Wings recipe. It is crispy, flavorful and super tasty! I can snack on these so much every time I made them. You can serve this as party food for your guests or snack food during a movie night.
MORE FRIED CHICKEN RECIPES:
Chinese Crispy Honey Lemon Chicken
Sweet and Spicy Korean Fried Chicken
Korean Honey Butter Fried Chicken
Perfect Easy Fried Chicken for Crispy Juicy Thighs
Crispy and Tangy Orange Chicken
Salt and Pepper Chicken Wings
Ingredients
- 700 g Chicken Wings
- 1 Onion, medium, sliced
- 2 Green Onions, sliced
- 2 Garlic Cloves, sliced
- 1 Red Thai Chili, sliced
- 2 tbsp Vegetable Oil
- 1 tbsp Sichuan Peppercorns (1/2 tbsp + 1/2 tbsp)
- 1 tbsp Sea Salt (1/2 tbsp + 1/2 tbsp)
- 1 tbsp Ginger, grated
- 1 tbsp Garlic, grated
- 2 tbsp Chinese Cooking Wine
- 1/2 cup Cornstarch
- 1 tsp Baking Powder
- 1/2 tsp Chili Flakes
- Oil for frying
Instructions
- Grind the Sichuan Peppercorns with a Mortar and Pestle.
- In a mixing bowl, mix together Chicken Wings, 1/2 tbsp of grinded Sichuan Peppercorns, 1/2 tbsp of Sea Salt, Ginger, Garlic and Chinese Cooking Wine.
- Cover with plastic wrap and refrigerate for 1 hour.
- In a small bowl, mix together the the rest of the ground Sichuan Peppercorns, 1/2 tbsp of Sea Salt, and Chili Flakes. Set aside.
- After marinating, in a medium bowl, mix together Cornstarch and Baking Powder. Cover the Chicken Wings one at a time and shake off any extra starch.
- Put the coated Chicken on a different plate and set aside.
- In a Dutch Oven or a large pot, on high heat, add in Oil for frying to a depth of 3 inches.
- Use a wooden chopstick to check the temperature of the Oil. When you see the bubbles coming up quickly, the Oil is ready.
- First fry the Chicken for 3-4 minutes until lightly golden. Fry the Chicken in batches. Do not crowd the pan. Drain and set aside.
- Second fry the Chicken in batches for about 1 minute until the Chicken turns golden brown. Drain and set aside.
- In a wok, add the Vegetable Oil, on medium-high heat, add the Garlic, Onion, Red Thai Chili, and Green Onions. Stir-fry for 1-2 minutes. Turn off the heat.
- Add the fried Chicken Wings. Then add in the mixture of Sichuan Peppercorns, Sea Salt, and Chili Flakes. Toss everything together. Taste.
- Garnish with extra Sea Salt and Pepper as desired. Ready to serve!
Notes
- As with many of my fried chicken recipes, I like to double fry the chicken for its extra crunchiness and its ultimate flavor.
- When frying, use a wooden chopstick to check the temperature of the Oil. When you see the bubbles coming up quickly, the Oil is ready.
- The frying time can vary according to the pot or frying pan you use as well as the kind of Chicken pieces. Keep a close watch on the Chicken when frying so that you do not overcook them.
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DK
I love salt and pepper chicken wings. This looks mouthwatering. I am definitely trying this. Thank you Haini.
Thank you Xiao Ling. I hope you will enjoy making this.