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Crispy Salt and Pepper Chicken Wings Recipe

Crispy fried chicken wings in a light batter, finished with a spicy salt and pepper topping. These wings are a great starter, side or addition to a Chinese banquet.

Overhead image of crispy salt and pepper chicken wings on a white plate on a rustic metal surface. There is a green napkin and a small gold dish with some of the chilli-salt-pepper topping in it.

I love salt & pepper-style dishes. The spicy topping of chillies and spring onions is added at the end, spooned over the cooked wings. That makes the recipe easy to adapt for guests who prefer milder food — simply leave the topping off their portion and add it for anyone who wants heat.

These wings are double-coated and deep-fried for a crisp, light batter. The coating includes a touch of Chinese five spice for fragrant warmth without adding significant heat.

How to make them

Full ingredient amounts and step-by-step instructions are in the recipe card at the end of this post.

  1. Trim each wing at the joint to separate mini-wings and drumettes (some stores sell wings already separated).
Chicken wings about to be cut into two pieces on a white chopping board
Chicken wings being cut into two pieces on a white chopping board
  1. Make a dry coating and toss the wings in it so they’re evenly covered.
  2. Use any leftover dry mix plus flour, rice vinegar and cold water to create a wet batter.
  3. Dip the dry-coated wings into the wet batter, then fry in hot oil until golden and crisp. Drain on paper towel or a rack.
  4. While the wings cook, make the spicy topping by briefly frying garlic, chillies, spring onions and salt in a little oil.
  5. Spoon the chilli-salt mixture over the fried wings and serve immediately.

Pro tip: You’ll likely need to fry the wings in two or three batches. Keep cooked wings warm in a low oven while you finish the rest.

Tall side-on image of crispy salt and pepper chicken wings on a white plate on a rustic metal surface. There is a green napkin and a small gold dish with some of the chilli-salt-pepper topping in it at the top of the frame.

More Salt & Pepper recipes

  • Salt and Pepper Chicken (boneless thigh pieces)
  • Salt and Pepper Chips
  • Salt and Pepper Pork Ribs
  • Air Fryer Salt & Pepper Chicken
Tall side-on image of crispy salt and pepper chicken wings on a white plate on a rustic metal surface. There is a green napkin and a small gold dish with some of the chilli-salt-pepper topping in it at the top of the frame.

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Square overhead image of crispy salt and pepper chicken wings on a white plate on a rustic metal surface. There is a green napkin and a small gold dish with some of the chilli-salt-pepper topping in it.

Salt and Pepper Chicken Wings

By Nicky Corbishley
Crispy fried chicken wings in a light batter, finished with a spicy salt and pepper topping. Perfect as a starter or part of a banquet.
Prep Time:
15
Cook Time:
15
Total Time:
30
Servings: 20 wings
Course: Appetizer, Starter
Cuisine: Chinese

Ingredients

  • 2.2 lbs (1 kg) chicken wings
  • 60 g (½ cup) cornflour (cornstarch in USA)
  • ½ tsp baking powder
  • 1 tsp garlic salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • 60 g (½ cup) plain (all-purpose) flour
  • 1 ½ tsp Chinese five spice
  • 1 tbsp Chinese rice vinegar
  • 120 ml (½ cup) cold water
  • 240 ml (1 cup) oil for frying

Spicy topping:

  • 1 tbsp oil
  • 1 small bunch spring onions, sliced on the diagonal
  • 1 green chilli, chopped finely
  • 1 red chilli, chopped finely
  • ½ tsp salt
  • 2 cloves garlic, peeled and minced

Instructions

  • Preheat the oven to its lowest setting to keep the wings warm between batches.
  • Cut each wing at the joint so you have a mini wing and a drumette.
  • Mix the cornflour, baking powder, garlic salt, pepper and paprika in a large bowl.
  • Toss the chicken wings in the dry mix until evenly coated, then set them aside on a plate.
  • Heat the frying oil in a large pan over medium-high heat.
  • To make the wet batter, add the plain flour, Chinese five spice, rice vinegar and cold water to any remaining cornflour in the bowl and whisk until smooth.
  • Dip each dry-coated wing into the wet batter, let excess drip off, and carefully add it to the hot oil.
  • Cook in batches (up to about 10 wings at once in a large pan) for 6–8 minutes, turning occasionally so they don’t stick together.
  • Transfer cooked wings to a tray and keep warm in the oven while you fry the remaining wings.
  • While the wings are cooking, heat 1 tbsp oil in a small pan, add spring onions, chillies, salt and garlic and cook for 1–2 minutes until fragrant, then turn off the heat.
  • Place the wings on a serving plate, spoon over the chilli topping and serve immediately.

Notes

Nutritional information is approximate and assumes about 60 ml (1/4 cup) of oil is absorbed during frying.

Nutrition

Calories: 117kcal |
Carbohydrates: 6g |
Protein: 5g |
Fat: 8g

Nutrition information is automatically calculated and should be used as an approximation.

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