Make crispy and juicy salt and pepper chicken wings that are bursting with flavor using this oven baked method. The wings are marinated briefly, lightly breaded and baked until golden crispy, then cooked with aromatics and spices for a rich flavor. {Gluten-Free Adaptable}
When it comes to dishes that win over a crowd, few can compete with the irresistible crunch and bold flavor of salt and pepper chicken wings. This Chinese classic is a fan favorite, and it’s no surprise that it has become a staple for gatherings, especially during Chinese New Year.
The wings are marinated in soy sauce and wine for a deeper flavor. Then lightly coated with cornstarch to create a golden crispy surface in the oven. You will finish up with the final step on the stove, tossing the wings with shallots, chilis, scallion, garlic, white pepper and a touch of five spice. Every bite delivers a symphony of savory, spicy, and aromatic notes.
This dish is incredibly satisfying because it offers everything we love in party food: bold flavor, crunchy texture, and finger-licking goodness.
Why this recipe
- Can be made ahead: You can make the dish ahead of time and bake (or air fry) it before serving. The wings will stay crispy. The veggies will be browned slightly and turn crispy, tasting even better.
- Crowd Pleaser: Whether your guests are seasoned foodies or picky eaters, salt and pepper chicken wings are universally loved. The spice level is customizable, making it easy to cater to anyone’s taste.
- Easy to Share: Wings are the ultimate finger food. Their bite-sized nature makes them perfect for sharing.
- Versatility: Pair them with steamed rice to make a full meal. Or pair them with fried noodles, a simple veggie stir-fry and a soup to make a full dinner feast. They’re equally delightful on their own as a centerpiece appetizer on game days.
Ingredients
Secret ingredient – baking powder
Before baking these wings, toss them with a small amount of baking powder. The baking powder draws moisture to the surface of the chicken, allowing it to evaporate quickly during cooking. It also slightly breaks down the exterior of the skin, creating more surface area for browning and crisping. Both help achieve extra crispy skin.
Spice mix
My spice mix uses white pepper and salt as the base to create the salt and pepper flavor. It also adds garlic powder and five spice to pack a punch with a warm note. A small amount of sugar is used to balance out the salt and bring out the umami of the ingredients.
Aromatics
A generous amount of fresh shallots, fresno chilis, scallions, and garlic are added further to boost the flavor and texture. In Chinese restaurants, these ingredients are sometimes flash fried to create a crispy texture. My recipe uses a stir fry to simplify the process. However, if you make the dish ahead and reheat it in the oven, the aromatics will become crispy, just like the deep fried version!
How to make salt and pepper chicken wings
Making salt and pepper wings is quite easy once you have all the ingredients ready.
First, spread the wings on a baking tray lined with a rack without overlapping. Bake until golden crispy.
Once the wings are baked, I prefer to set them aside to cool off slightly, so the surface crisps up further.
Then stir fry the aromatics in a large skillet that’s big enough to hold everything, including the wings.
Finally, toss the wings with the aromatics and the spice mix briefly, just to coat the surface.
Now you have a plate of salt and pepper wings that are crispy and juicy, bursting with flavor!
How to serve salt and pepper chicken wings
You can serve salt and pepper wings with steamed rice for a quick meal.
For Chinese New Year, pair these wings with other celebratory dishes like dumplings, longevity noodles, steamed fish, and sesame balls for a feast that’s as meaningful as it is delicious. Your guests will leave happy, full, and already looking forward to next year’s gathering.
For party or other gatherings, pair them with Lumpia Shanghai (Fried Egg Rolls), Fried Wontons, Char Siu Skewers for the ultimate party platter.
Salt and Pepper Chicken Wings (Oven Baked Version)
Make crispy and juicy salt and pepper chicken wings that are bursting with flavor using this oven baked method. The wings are marinated briefly, lightly breaded and baked until golden crispy, then cooked with aromatics and spices for a rich flavor. {Gluten-Free Adaptable}
Servings: 6 to 8 servings
Ingredients
Chicken
- 2 lbs (1 kg) chicken wings
- 2 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 3/4 teaspoon salt
- 1 teaspoon sugar
Spices
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon five spice powder
Stir Fry
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 2 tablespoons vegetable oil
- 4 shallots , cut in half and sliced into 1/4” (6 mm) thick slices
- 3 fresno chilis , sliced (or jalapenos)
- 3 scallions , sliced, white and green parts separated
- 4 cloves garlic , minced
Instructions
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Marinate the Chicken: Preheat the oven to 400°F (200°C). Add the chicken to a large bowl and add the soy sauce, Shaoxing wine, salt and sugar. Toss to coat well. Marinate for 20 minutes white preparing the other ingredients.
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Mix the spices: Add the white pepper, garlic powder, sugar, salt and five spice powder into a small bowl. Mix well.
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Bake the Chicken: After marinating, toss the chicken with the cornstarch and baking powder very thoroughly for even coating. Spread the chicken wings onto an oven tray lined with a rack. Bake the chicken wings for 35 minutes, or until golden brown and cooked through.
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Cooking the Vegetables: Once the chicken wings are cooked, place the tray on the kitchen counter to cool off slightly. Add the vegetable oil into a wok or large skillet and heat over medium-high heat until hot. Add the shallot, chilis, scallion whites, and garlic. Stir and cook until softened, 1 minute or so. Add the baked wings, scallion greens and sprinkle the spice mix over. Toss everything together until evenly coated. Serve hot as an appetizer.
Notes
- To make this dish gluten-free: use dry sherry instead of Shaoxing wine. Use tamari to replace soy sauce.
- For store and reheat: You can store the wings in an airtight container in the refrigerator for 2 to 3 days. To reheat, heat the wings along with the aromatics and veggies in an air fryer at 350°F (176°C) or in the oven at 400°F (200°C) until heated through and crispy again. The veggies will shrink and brown, but they will also become crispy and delicious.
Nutrition
Serving: 1serving, Calories: 258kcal, Carbohydrates: 6.1g, Protein: 19.6g, Fat: 17.1g, Saturated Fat: 4.5g, Cholesterol: 59mg, Sodium: 560mg, Potassium: 386mg, Fiber: 0.5g, Sugar: 1g, Calcium: 104mg, Iron: 1mg
