Crispy Chinese Salt and Pepper Chicken Wings

If you crave shatteringly crisp wings with a punchy, tingly kick, these salt and pepper chicken wings deliver in a big way. They fry up golden and crunchy, then get tossed with fragrant garlic, scallions, and hot chilies so every bite sings. You’ll taste savory salt, fresh pepper heat, and a hint of citrusy Sichuan spice if you include it.

I’ve tested these wings for weeknight ease and game-day party power. The method keeps the meat juicy, the skin glassy-crisp, and the seasoning bold but balanced. You’ll use simple pantry staples, a quick dry brine, and a light starch coating for serious crunch without a heavy batter.

Why These Crispy Salt and Pepper Wings Always Turn Out Great

• Dry brine for deeper flavor and dryness: A quick salt-and-spice rest pulls moisture from the skin so it crisps fast and seasons the meat throughout.
• Double-starch coating: A blend of cornstarch and rice flour creates a thin, craggy crust that stays crisp.
• Two-stage fry: A steady first fry cooks the wings; a short hot refry locks in crunch.
• Hot toss with aromatics: Garlic, scallions, and chilies bloom in a splash of hot oil and coat the wings with fresh flavor.
• Balanced salt and pepper profile: White pepper adds floral heat; black pepper brings warmth; flaky salt gives pops of seasoning.

Ingredients

For the wings

• 2.5–3 lb chicken wings, flats and drumettes separated, patted very dry
• 1.5 tsp kosher salt (use 1 tsp if using fine sea salt)
• 1 tsp white pepper
• 0.5 tsp freshly ground black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp baking powder (aluminum-free)

For the coating

• 0.5 cup cornstarch
• 0.25 cup rice flour (or potato starch)

For the salt & pepper finish

• 1 tbsp neutral oil (for blooming aromatics)
• 4 cloves garlic, finely minced
• 4 scallions, thinly sliced (whites and greens separated)
• 2–3 red or green hot chilies (Fresno, serrano, or Thai), thinly sliced
• 0.75–1 tsp flaky sea salt, to taste
• 0.75 tsp white pepper, plus more to taste
• 0.25 tsp ground Sichuan peppercorn (optional, for citrusy tingle)
• Lime wedges, for serving (optional but great)

For frying

• Neutral frying oil (peanut, canola, or rice bran), enough for 2 inches in a deep pot

How to Make Crispy Salt and Pepper Chicken Wings

1) Dry brine the wings

1. Pat wings dry very well with paper towels. Drier skin means crispier results.
2. Toss wings with salt, white pepper, black pepper, garlic powder, onion powder, and baking powder. Spread on a rack over a sheet pan.
3. Refrigerate uncovered 30–90 minutes. The skin dries out and the meat absorbs seasoning.

2) Mix the coating

1. Combine cornstarch and rice flour in a shallow bowl. Stir to blend evenly.
2. Right before frying, dredge wings lightly in the starch mixture. Shake off excess. Coat every surface but avoid thick clumps.

3) First fry

1. Heat oil to 325°F (163°C) in a deep, heavy pot. Use a thermometer for accuracy.
2. Fry wings in batches without crowding, 7–9 minutes until lightly golden and cooked through. Maintain 300–325°F.
3. Transfer to a rack to drain. Rest 5 minutes. This rest helps the crust set.

4) Second fry for extra crisp

1. Increase oil to 375°F (190°C). Fry wings again in batches for 1.5–2.5 minutes until deep golden and ultra-crisp.
2. Drain on a rack. The double fry keeps the crust crunchy for longer.

5) Bloom aromatics and toss

1. In a large wok or skillet over medium heat, add 1 tbsp oil. Add garlic and scallion whites; cook 20–30 seconds until fragrant.
2. Add sliced chilies and stir 15 seconds. Sprinkle in white pepper and optional Sichuan pepper. Turn off heat.
3. Add hot wings to the pan, toss to coat, then season with flaky salt to taste. Finish with scallion greens. Squeeze lime at the table.

How to Store Leftover Wings

• Refrigerate: Cool completely, then store in an airtight container up to 3 days.
• Freeze: Freeze on a sheet pan until solid, then bag up to 2 months. Label the date.
• Reheat: Air fryer at 375°F for 5–8 minutes, or oven at 425°F on a rack for 10–15 minutes. Toss with fresh scallions and a pinch of white pepper after reheating.
• Avoid microwaves: They soften the crust quickly.

Why You’ll Love Making These Wings

• Restaurant-style crunch at home: The two-stage fry and starch blend give pro-level texture.
• Big flavor, simple steps: A short dry brine and quick aromatic toss deliver bold salt-and-pepper bite.
• Flexible heat: Adjust chilies and pepper to suit your crew.
• Great for parties: Fry ahead, refry fast right before serving.
• Gluten-free friendly: Use rice flour and check your starch and spices.

What to Avoid for Best Results

• Don’t skip drying: Wet wings steam and go soggy. Pat them thoroughly and refrigerate uncovered.
• Don’t overcrowd the oil: Crowding drops the temperature and softens the crust.
• Don’t use only wheat flour: It creates a heavy coating. Stick to cornstarch/rice flour for crispness.
• Don’t toss in sauce: Moist sauces kill crunch. Use dry aromatics and a squeeze of lime instead.
• Don’t forget to taste: Salt levels vary. Finish with flaky salt to your preference.

Flavor Twists to Try

• Lemon pepper: Add lemon zest to the finish and swap lime for lemon wedges.
• Five-spice: Add 0.5 tsp Chinese five-spice to the dry brine for warm, sweet-savory notes.
• Extra numbing: Double the Sichuan pepper and add a pinch of chili flakes for tingle and heat.
• Garlic bomb: Use 2 extra cloves and add crispy fried garlic chips at the end.
• Air fryer method: Toss wings with 1 tsp oil, air fry at 380°F for 24–28 minutes, flipping halfway; finish at 400°F for 4–6 minutes to crisp, then do the aromatic toss in a pan.

FAQ

Can I bake instead of fry?

Yes. Coat wings with the starch blend, spritz with oil, and bake on a rack at 450°F for 40–50 minutes, flipping once. Broil 1–3 minutes to finish. Toss with aromatics afterward.

Do I need both white and black pepper?

I recommend it. White pepper brings floral, peppery heat that defines the dish, while black pepper adds warmth and aroma.

What oil works best?

Use a neutral, high-heat oil like peanut, canola, or rice bran. Maintain consistent temperature for crisp results.

How spicy are these wings?

They lean medium. Reduce chilies for mild heat or remove the seeds. For more kick, add extra chilies or a pinch of chili powder.

Why add baking powder?

A tiny amount raises pH and encourages tiny blisters in the crust, which means more crunch.

Can I use whole wings?

Yes. Increase fry time slightly and ensure the joint cooks through. Separate after cooking if you prefer.

Conclusion

These crispy Chinese-style salt and pepper wings deliver punchy flavor and a wildly crunchy bite with simple steps. Dry brine, light starch, a two-stage fry, and a quick aromatic toss—nothing fussy, just smart technique. Make a big platter, pass the lime wedges, and watch them disappear while they’re still crackling.

Crispy Chinese Salt and Pepper Chicken Wings

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Ingredients

  

Ingredients

Instructions

 

Instructions

• Pat wings dry very well with paper towels. Drier skin means crispier results.
• Toss wings with salt, white pepper, black pepper, garlic powder, onion powder, and baking powder. Spread on a rack over a sheet pan.
• Refrigerate uncovered 30–90 minutes. The skin dries out and the meat absorbs seasoning.
• Combine cornstarch and rice flour in a shallow bowl. Stir to blend evenly.
• Right before frying, dredge wings lightly in the starch mixture. Shake off excess. Coat every surface but avoid thick clumps.
• Heat oil to 325°F (163°C) in a deep, heavy pot. Use a thermometer for accuracy.
• Fry wings in batches without crowding, 7–9 minutes until lightly golden and cooked through. Maintain 300–325°F.
• Transfer to a rack to drain. Rest 5 minutes. This rest helps the crust set.
• Increase oil to 375°F (190°C). Fry wings again in batches for 1.5–2.5 minutes until deep golden and ultra-crisp.
• Drain on a rack. The double fry keeps the crust crunchy for longer.
• In a large wok or skillet over medium heat, add 1 tbsp oil. Add garlic and scallion whites; cook 20–30 seconds until fragrant.
• Add sliced chilies and stir 15 seconds. Sprinkle in white pepper and optional Sichuan pepper. Turn off heat.
• Add hot wings to the pan, toss to coat, then season with flaky salt to taste. Finish with scallion greens. Squeeze lime at the table.