How to Make Perfect Salt and Pepper Chicken Wings (Better Than Takeout!)

Hey there, wing lovers! Today I’m super excited to share my absolute favorite recipe for salt and pepper chicken wings. If you’ve ever ordered these from your local Chinese takeout joint and wondered “how do they make them so crispy and flavorful?”, you’re in the right place!

I’ve tested multiple methods over the years (both deep-fried and baked), and I’m gonna spill all my secrets so you can make these crispy, juicy wings at home without the hassle of ordering takeout. Trust me, once you try these, you’ll be making them on repeat for game days, movie nights, or just because it’s Tuesday and you deserve something delicious!

What Makes Salt and Pepper Wings So Special?

Despite their simple name, salt and pepper wings are anything but basic They’re

• Perfectly seasoned with the right balance of salt and pepper (plus some secret ingredients I’ll share!)
• Crispy on the outside yet juicy on the inside
• Faster to make than ordering takeout
• Customizable to your heat preference
• Crowd-pleasers that disappear in minutes at any gathering

Ingredients You’ll Need

For the basic recipe you’ll need

• 2 pounds chicken wings (about 20-24 wings)
• 2 tablespoons olive oil or vegetable oil
• 1-2 teaspoons black pepper (freshly ground works best)
• 2 teaspoons sea salt
• 1 tablespoon baking powder (this is the secret to crispy skin!)

For the stir-fry aromatics (optional but recommended):

• 2-3 garlic cloves, thinly sliced
• 2-3 red or green chili peppers, thinly sliced
• 2-3 spring onions, sliced
• 1 small onion, sliced

For authentic Chinese flavor (optional):

• ½ teaspoon Chinese five-spice powder
• ½ teaspoon white pepper (in addition to or instead of black pepper)
• ½ teaspoon chicken powder or MSG (this is what gives takeout wings that umami punch!)

Two Methods: Deep-Fried vs. Baked

I’ll share both methods so you can choose what works best for you!

Method 1: Deep-Fried (Traditional Chinese Takeaway Style)

This method gives you that classic Chinese takeout texture and flavor:

1. Prepare the wings: Pat dry the chicken wings with paper towels. Place them in a large bowl.

2. Marinate: Add 1 tsp salt, 1 tsp black pepper, ½ tsp baking soda (not powder), and 1 tsp garlic paste. Mix well and marinate for at least 15 minutes.

3. Coat the wings: Dredge the marinated wings in corn starch or potato starch, coating each piece evenly. Shake off excess flour.

4. First fry: Heat oil to 350°F (180°C). Deep fry wings for 3-4 minutes until they start to float. Remove and rest on a cooling rack for 6-8 minutes.

5. Second fry: Return wings to the hot oil for another 4-5 minutes until golden brown and crispy. The double-frying method is what gives that extra crispy coating!

6. Stir-fry aromatics: In a wok or large pan, quickly stir-fry garlic, chili peppers, onions, and spring onions.

7. Combine: Add the fried wings to the wok, sprinkle with your salt and pepper seasoning, and toss everything together until well coated.

Method 2: Baked (Healthier Option)

If you prefer a healthier approach with less mess:

1. Preheat oven: Set to 425°F (218°C). Line a baking sheet with parchment paper.

2. Prepare wings: Pat chicken wings dry with paper towels and place in a large bowl.

3. Season: Drizzle with olive oil and toss to coat every wing. Sprinkle with salt, pepper, and baking powder (not soda for baking). Toss again to ensure even coating.

4. Arrange: Place wings in a single layer on the lined baking sheet, ensuring they don’t touch (this helps them get crispy all around).

5. Bake: Cook for 40-45 minutes until golden and crispy. For extra crispiness, you can turn on the broiler for the last 2-3 minutes (watch carefully so they don’t burn!).

6. Optional aromatics: For the full takeout experience, you can quickly stir-fry the aromatics in a pan and toss with the baked wings.

The Secret to Extra Crispy Wings

Whether you’re baking or frying, there are two game-changers:

1. Baking powder (for baked wings): This creates a chemical reaction that helps the skin crisp up in the oven. It gives your wings that fried texture without actually frying!

2. Baking soda (for fried wings): A small amount in the marinade helps tenderize the meat and creates a better crust when fried.

3. Double frying: If you’re going the traditional route, don’t skip the double-frying technique. The first fry cooks the meat, while the second fry creates that perfect crispy exterior.

4. Pat dry: Don’t skip patting the wings dry before seasoning. Excess moisture is the enemy of crispiness!

Common Questions About Salt and Pepper Wings

Can I make these wings in an air fryer?

Absolutely! Air fry at 400°F (200°C) for about 20-25 minutes, flipping halfway through. The air fryer gives results very similar to deep frying but with way less oil.

What flour is best for coating the wings?

Cornstarch or potato starch gives the crispiest results. These starches create a lighter, crunchier coating than all-purpose flour.

What’s the difference between Chinese salt and pepper and regular seasonings?

Traditional Chinese salt and pepper seasoning often includes white pepper and sometimes Sichuan peppercorns, which have a unique numbing quality. It might also include five-spice powder for depth of flavor.

Can I prep these wings ahead of time?

Yes! You can marinate the wings up to 24 hours in advance. For baked wings, you can season them with the oil, salt, pepper, and baking powder mixture and refrigerate for a few hours before baking.

Tips for Perfect Salt and Pepper Wings Every Time

1. Don’t skip the drying step – moisture is the enemy of crispiness
2. Season generously – wings can handle a lot of seasoning
3. Space the wings apart when baking for maximum crispiness
4. Use a meat thermometer – wings should reach 165°F (74°C) internally
5. Serve immediately for the best texture
6. Maintain oil temperature when frying (around 350°F/180°C) to prevent greasy wings

Variations to Try

Once you’ve mastered the basic salt and pepper wings, try these variations:

• Spicy version: Double the amount of chili peppers or add a pinch of cayenne
• Garlic lover’s: Add extra garlic and a teaspoon of garlic powder to the seasoning
• Sichuan style: Add 1 teaspoon of crushed Sichuan peppercorns for a numbing heat
• Lemon pepper: Add lemon zest to your seasoning mix
• Five-spice wings: Increase the five-spice powder for a more aromatic flavor

What to Serve with Salt and Pepper Wings

These wings are amazing on their own, but they pair wonderfully with:

• Salt and pepper chips (fries)
• Plain steamed rice to balance the flavors
• A simple cucumber salad
• Cold beer (honestly, the perfect pairing!)
• Sweet chili sauce for dipping (though traditionalists might say no sauce needed)

My Personal Experience

I gotta admit, I was intimidated the first time I tried making salt and pepper wings at home. I thought there must be some secret restaurant technique I was missing. But after a few tries, I realized it’s actually pretty simple!

The baked version has become my go-to for weeknight dinners because it’s so hands-off, but when I’m hosting friends for game day, I’ll do the traditional double-fried method – it’s worth the extra effort and cleanup when you see how quickly they disappear!

My son is obsessed with these wings (just like Khin’s son from the recipe I adapted), so I often make a double batch. The best part is, they’re actually better than most takeout versions because they’re freshly made and you can adjust the seasonings to your exact preference.

Final Thoughts

Salt and pepper wings might sound basic, but they’re anything but! The combination of crispy skin, juicy meat, and that perfect balance of salt, pepper, and aromatics makes them absolutely irresistible.

Whether you choose to bake or fry, follow these steps and you’ll have restaurant-quality wings at home that’ll make you the hero of any gathering (or just a regular Tuesday night dinner).

Happy cooking!