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–+ servings
Chinese Salt and Pepper Chicken Wings

Crispy Chinese Salt and Pepper Chicken Wings to Wow Your Tastebuds

Enjoy these crispy Chinese Salt and Pepper Chicken Wings, a flavorful dish that brings bold spices and crispy texture together in a quick recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour
Servings: 4 wings
Course: Appetizers
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Shaoxing Wine Adds depth of flavor; substitute with dry sherry or beer if needed.
  • 1 tablespoon Minced Ginger Provides a warm, spicy kick.
  • 4 cloves Garlic Cloves, Minced Infuses the chicken with aromatic goodness.
  • 1 teaspoon Kosher Salt Enhances overall flavor.
For the Wings
  • 2 pounds Chicken Wings Dark meat is preferred.
  • ½ cup Potato Starch Creates crispy coating; can be swapped with cornstarch.
  • Oil for Frying Use neutral oil like canola or peanut.
For the Topping
  • 4 Chiles (like Serrano, Fresno) Adds customizable heat.
  • 2 Garlic (thinly sliced) Provides an extra layer of flavor when sautéed.
  • 2 tablespoons Butter Enriches the topping.
  • 1 teaspoon Ground White Pepper Adds subtle heat.
  • 1 tablespoon Szechuan Pepper-Salt Delivers a unique flavor.

Equipment

  • large skillet
  • mixing bowl
  • shallow dish

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine Shaoxing wine, minced ginger, minced garlic, and kosher salt. Add chicken wings, coat thoroughly, and marinate for at least 20 minutes.
  2. Heat oil in a large skillet to 350°F (175°C). Use enough oil to reach a depth of about 2 inches.
  3. Coat marinated chicken wings in potato starch until evenly covered. Shake off excess starch.
  4. Fry coated wings in batches for 5 minutes per side until golden brown. Drain on paper towels.
  5. In a separate pan, melt butter and sauté sliced chiles and garlic until garlic is golden brown.
  6. Combine fried wings with sautéed chiles and garlic, adding ground white pepper and Szechuan pepper-salt. Toss to coat evenly.
  7. Transfer to a serving platter and garnish as desired. Serve immediately while hot.

Nutrition

Serving: 4wingsCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Marinate longer for the best flavor. Ensure oil reaches the right temperature for crispy texture. Shake off excess coating and fry in batches to avoid sogginess. Customize heat level to taste.

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