Name: Chinese Salt and Pepper Chicken Wings
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: Main Ingredients:; 400g chicken wings (skin-on, about 14 oz); 1 cup potato or corn starch (add more if needed); 2–3 garlic cloves, thinly sliced; 2–3 red or green chilies, thinly sliced; 2–3 spring onions, thinly sliced; Neutral oil for frying; For the Marinade:; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon baking soda; 1 teaspoon garlic paste; Option 1 – Basic Seasoning:; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon chicken powder or MSG (optional); Option 2 – Chinese Salt & Pepper Seasoning:; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1/2 teaspoon Chinese five spice powder; 1/2 teaspoon chicken powder or MSG (optional)

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These Chinese salt and pepper chicken wings are an irresistible blend of crispiness and bold flavor—just like your favorite takeout, but made fresh at home. Marinated in simple seasonings, double-fried for extra crunch, and tossed in sizzling aromatics like garlic, chili, and spring onions, these wings deliver a mouthwatering combination of spice and savor with every bite.

Chinese Salt and Pepper Chicken Wings

Why You’ll Love This Recipe

Ultra crispy thanks to double frying
Packed with savory-spicy Chinese-style flavor
Easy to make with pantry staples
Customizable with two seasoning options
Just 15 minutes of hands-on prep
Perfect for parties, game day, or snack nights
Authentic texture and flavor without needing a deep fryer
Naturally gluten-free if using corn or potato starch
Impressively delicious with minimal ingredients
Satisfies both spicy and savory cravings

Ingredients

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

Main Ingredients:

400g chicken wings (skin-on, about 14 oz)
1 cup potato or corn starch (add more if needed)
2–3 garlic cloves, thinly sliced
2–3 red or green chilies, thinly sliced
2–3 spring onions, thinly sliced
Neutral oil for frying

For the Marinade:

1 teaspoon salt
1 teaspoon black pepper
½ teaspoon baking soda
1 teaspoon garlic paste

Option 1 – Basic Seasoning:

½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chicken powder or MSG (optional)

Option 2 – Chinese Salt & Pepper Seasoning:

½ teaspoon salt
½ teaspoon white pepper
½ teaspoon Chinese five spice powder
½ teaspoon chicken powder or MSG (optional)

Directions

In a large bowl, combine the chicken wings with salt, black pepper, baking soda, and garlic paste. Rub well and let marinate for 15 minutes.
Thinly slice the garlic, chilies, onions, and spring onions. Set aside.
Dredge each marinated chicken wing in potato or corn starch, coating evenly and shaking off any excess.
Heat oil in a deep pan or wok to 350°F (180°C). Fry wings in batches for 3–4 minutes until they float. Remove and let rest for 6–8 minutes.
Reheat the oil to the same temperature. Fry wings again for 5–6 minutes until deeply golden and extra crispy. Drain on a rack.
In a wok or large skillet, heat 1 tablespoon of oil over medium-high.
Stir-fry the garlic slices for a few seconds until fragrant (but not browned). Add onions, chilies, and spring onions. Stir-fry briefly.
Add the fried chicken wings to the pan. Sprinkle with your chosen seasoning (either Option 1 or Option 2).
Toss well to coat evenly. Serve immediately while hot and crispy.

Servings and timing

Servings: 4–5
Prep Time: 5 minutes
Cooking Time: 15 minutes
Marinate Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 510 kcal per serving

Variations

No spice: Skip the chilies for a milder version suitable for kids or spice-sensitive guests.
Add crunch: Toss in fried shallots or crispy garlic chips before serving.
Air Fryer Option: Air fry wings at 400°F for 25–30 minutes, flipping halfway. Then toss with sautéed aromatics and seasoning.
Boneless Version: Use chicken thigh pieces instead of wings for easy eating.
Sweet & Spicy Twist: Add a small drizzle of honey or maple syrup for a touch of sweetness.
Ginger Kick: Add thin slices of fresh ginger with the garlic for extra zing.
Crispy Coating Upgrade: Mix the starch with a pinch of baking powder for an even crispier crust.
Vegan Alternative: Use tofu cubes or oyster mushrooms prepared the same way.
Make It a Meal: Serve with steamed jasmine rice or stir-fried noodles.
More Veggies: Add sautéed bell peppers or snow peas with the aromatics.

Storage/Reheating

Storage: Store cooled wings in an airtight container in the refrigerator for up to 3 days.
Reheating (Oven): Reheat in a 375°F oven for 10–12 minutes until hot and crispy.
Reheating (Air Fryer): Reheat at 375°F for 5–6 minutes.
Avoid Microwave: It will make the wings soggy and lose their signature crunch.
Not Freezer-Friendly: Best enjoyed fresh, as freezing may alter the texture.

FAQs

Can I use boneless chicken instead of wings?

Yes, boneless chicken thighs or breast pieces work well. Just adjust frying time as needed for smaller cuts.

Do I have to double-fry the wings?

Double frying ensures maximum crispiness. Skipping this step may result in soggier skin.

What kind of oil should I use for frying?

Use a neutral oil with a high smoke point, such as vegetable, canola, sunflower, or peanut oil.

Can I make this in an air fryer?

Yes. Air fry the wings at 400°F for 25–30 minutes, flipping halfway. Then toss with stir-fried garlic, chili, and seasoning.

What’s the difference between white pepper and black pepper?

White pepper has a more earthy, fermented heat compared to the sharp bite of black pepper. It’s often used in Chinese cooking.

What is Chinese five spice?

It’s a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorn, and fennel. It adds warmth and depth to the dish.

Can I skip the MSG or chicken powder?

Yes, both are optional. They enhance umami flavor, but the dish is still delicious without them.

How do I keep the wings crispy after frying?

Drain on a wire rack instead of paper towels and avoid covering them. Toss with seasoning only right before serving.

What’s the best way to slice the garlic and chilies?

Slice them thinly for even cooking and better texture. A sharp knife or mandoline works well.

Can I prep this ahead of time?

You can marinate the wings and prep the aromatics ahead of time, but fry them just before serving for best results.

Conclusion

Chinese Salt and Pepper Chicken Wings are a crispy, flavorful delight you’ll want to make again and again. With their signature double-fried texture and punchy garlic-chili finish, these wings bring restaurant-style taste straight to your kitchen. Whether you’re serving them as an appetizer, party snack, or main dish, they’re guaranteed to be devoured in minutes.