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Salt and Pepper Wings: the easy recipe for a delicious Chinese dish

Total time: 1H15
Difficulty: Low
Serves: 6 people
By Cookist
Chicken Wings
2 lb
Shaoxing wine
1 cup
ginger, grated
1 tbsp
garlic, grated
1 tbsp
Salt and black pepper
1/2 tsp
Potato starch
1 cup
Frying oil
3 cloves
red chili
Green chili
scallions, chopped
1/2 tbsp

Beautifully crispy and crunchy with a spicy, salty flavor, salt and pepper wings are an amazing healthy alternative to ordering a takeout meal when you prefer something different to classic fried chicken wings. This easy Chinese dish boasts all the same amazing flavor as your favorite takeaway, but without the MSG you'll often find added at your local Chinese restaurant. Salt and pepper chicken wings get their incredible flavor from ingredients like ginger, garlic, Shaoxing wing, and of course, a generous helping of salt and pepper. They make a great appetizer or can be served with rice, noodles, or stir-fried vegetables to make a tasty, hearty meal.

Tips for the Best Salt and Pepper Wings

– If you're unable to find Shaoxing wine, use dry sherry as a substitute.

– The longer you marinate the chicken wings, the richer and more flavorful they'll become.

– Don't overcrowd the pot when you're frying the wings.

– You can bake the wings instead of frying them. Cook them for 45 minutes at 400°F, flipping once halfway through. Or cook them in your air fryer for 15 minutes at 350°F. Both methods will give you equally tasty, crispy wings, and are healthier ways to enjoy your salt and pepper chicken wings.


How to Store Salt and Pepper Chicken Wings

Let the wings cool before storing. Once cooled, place them in an airtight container for up to 4 days in the fridge or 6 months when frozen. To reheat them, bake them for 10 to 20 minutes at 350°F.

How to Make Salt and Pepper Chicken Wings

  1. To marinate the chicken wings, combine the Shaoxing wine, ginger, garlic, salt, and pepper in a large bowl. Place the wings in the bowl and toss to coat. Cover and refrigerate for a minute of 30 minutes, or overnight.
  2. When you're ready to cook the chicken wings, heat oil to 350°F in a Dutch oven.
  3. Dip the wings in potato starch, making sure to shake off the excess.
  4. Place the wings in the hot oil and cook for about 12 to 15 minutes. Fry the chicken wings in several batches. When done cooking, place the wings on a cooling rack.
  5. Slice the onion, chilies, and garlic.
  6. Melt butter in a wok. Saute the onion, chilies, and garlic in the butter until fragrant, about 45 seconds. Add salt and pepper, and stir to combine. Toss the chicken wings in the wok to coat, then cook for another 2 minutes.
  7. Serve hot and garnish with chopped spring onions.


– Shaoxing wine is a Chinese rice wine you can find at specialty stores or online.

– If you don't have potato starch, use cornstarch instead.

– For spicier wings, add extra pepper or chilies.

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