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    Home > Appetizers, Starters & Party Food

    Salt and Pepper Chicken Wings

    Published: Sep 7, 2023 by Nicky Corbishley

    Go to Recipe Print Recipe

    Crispy fried chicken wings in a light batter, finished with a spicy salt and pepper topping. These wings make a brilliant starter, side dish 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.
    Jump to:
    • How to make them
    • 🍽️ More Salt & Pepper recipes
    • 🍲 More Chicken Wing Recipes
    • Salt and Pepper Chicken Wings
    • 💬 Reviews

    I love a good salt & pepper-style recipe. The spicy part of a salt & pepper dish (the part with the chillies and onions in) is usually added at the end of the recipe - by being spooned on top.
    This means it's easy to serve to people who don't like spicy food (just leave the topping off and serve theirs up first), then add the topping for those who like it.

    These wings are coated and fried to ensure we get a lovely crispy batter. The batter has got a nice hint of Chinese five spice, which is fragrant and warming (but not spicy-hot).

    How to make them

    Full recipe with detailed steps in the recipe card at the end of this post.

    1. First we chop up the chicken wings to get mini-wings and drumettes (or you may be able to buy them ready-chopped).
    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. Next we prepare a dry coating (see recipe card) and coat the wings in the dry coating.
    2. Now here comes the fun bit - next we add a few more dry ingredients plus half a cup of water to any leftover dry mix in the bowl - this will result in a wet batter.
    3. Dip the dry-coated wings into the wet batter, then fry in hot oil, until crisp. Then drain.
    4. While the chicken is frying, we make the topping by frying up garlic, chillies, spring onion and salt.
    5. Spoon the chilli mixture over the fried chicken wings and serve.

    👩‍🍳PRO TIP You'll probably need to cook the chicken in 2 or 3 batches, so keep them warm in a low-heated oven while you're cooking 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 chicken thighs pieces)
    • Salt and Pepper Chips
    • Salt and Pepper Pork Ribs
    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 Chicken Wing Recipes

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      Crispy Baked Chicken Wings
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      Air Fryer Crispy Chicken Wings
    • Square image of a plate of chicken lollipops with a bowl of spicy dipping sauce. One of the wings is being dipped into the sauce and is dripping. The wing is being held by fingers with pink-painted fingernails.
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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. These wings make a brilliant starter, side dish or addition to a Chinese banquet.
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Starter
    Cuisine Chinese
    Servings 20 wings
    Calories 117 kcal

    Ingredients
     

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

    Spicy topping:

    • 1 tablespoon 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 - this is for keeping the wings warm, as you’ll need to cook in two batches.
    • Cut each wing at the joint so you have a mini wing and a drumette.
      2.2 lbs (1 kg) chicken wings
    • Mix the cornflour, baking powder, garlic salt, pepper and paprika together in a large bowl.
      60 g (½ cup) cornflour (cornstarch in USA), ½ teaspoon baking powder, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ½ teaspoon paprika
    • Place the chicken wings in the bowl and toss to coat them evenly in the coating. Remove the wings from the bowl and place on a plate.
    • Heat the oil in a large frying pan over a medium-high heat - ready for frying the wings.
      240 ml 1 cup oil for frying
    • Add the flour, Chinese five spice, rice vinegar and water to the remaining cornflour that’s left in the bowl and mix, using a balloon whisk until combined. This gives is the second coating for the chicken.
      60 g (½ cup) plain (all-purpose) flour, 1 ½ teaspoons Chinese five spice, 1 tablespoon Chinese rice vinegar, 120 ml ½ cup cold water
    • Dip a chicken wing in the wet batter and turn to coat. Allow any excess batter drip off and carefully add the chicken wing to the hot oil to deep fry.
    • Repeat with the remaining wings. You should be able to cook up to 10 chicken wings at a time, if your pan is large enough.
    • Cook for 6-8 minutes, moving the chicken around in the pan a couple of times, with a set of tongs, to prevent it sticking together.
    • Place the first batch of wings on a tray and place in the oven to keep warm, while you cook the second batch.
    • Repeat with the remaining wings.
    • While the wings are cooking, make the topping.
    • Add the oil to a small frying pan and heat over a medium heat.
      1 tablespoon oil
    • Add the spring onions, chillies, salt and garlic into the hot pan. Cook for 1-2 minutes, stirring often, until fragrant. Turn off the heat.
      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
    • Once the wings are ready, transfer to a serving plate and spoon over the chilli topping, then serve.

    ✎ Notes

    Nutritional information is approximate, per wing, presuming approx 60ml (¼ cup) of of is absorbed during the frying process.

    Nutrition

    Calories: 117kcalCarbohydrates: 6gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 21mgSodium: 195mgPotassium: 79mgFiber: 0.3gSugar: 0.3gVitamin A: 114IUVitamin C: 7mgCalcium: 12mgIron: 1mg
    Keywords Bone In Chicken Recipes, spicy
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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