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.
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.
- First we chop up the chicken wings to get mini-wings and drumettes (or you may be able to buy them ready-chopped).
- Next we prepare a dry coating (see recipe card) and coat the wings in the dry coating.
- 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.
- Dip the dry-coated wings into the wet batter, then fry in hot oil, until crisp. Then drain.
- While the chicken is frying, we make the topping by frying up garlic, chillies, spring onion and salt.
- 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.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Salt and Pepper Chicken Wings
- 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
- 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
- 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.
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.