Crispy Salt and Pepper Chicken Wings

Crispy, tingly salt and pepper wings—golden, garlicky, and ready in minutes. This easy wok recipe delivers restaurant-style crunch with a simple coating and a quick toss in aromatic oil. Perfect for a weeknight dinner or a game-day snack, these wings are sure to become a favorite.

These salt and pepper chicken wings are all about texture and flavor. A light cornstarch coating creates an ultra-crispy shell that stays crunchy even after tossing with garlic and chilies. The white pepper adds a gentle heat, while the fresh chilies and scallions bring brightness.

The method is straightforward: coat, fry, toss, and serve. No marinating, no complicated sauces—just pure, satisfying crunch with a tingly kick. Whether served as a main with rice or as a party appetizer, these wings deliver every time.

Ingredients

Why this recipe works

The cornstarch coating is the secret to the wings' shattering crispness. Unlike flour, cornstarch forms a delicate, airy crust that fries up golden and stays crunchy even after being tossed with aromatics.

The wings are fried at a steady 350°F, allowing the fat to render and the skin to crisp without burning. This two-step process—coating and frying—ensures a texture that is both crackly and tender.

The seasoning is kept simple: kosher salt and white pepper. White pepper has a more floral, less pungent heat than black pepper, which complements the garlic and chilies without overpowering them.

The quick stir-fry with garlic and chilies coats the wings in aromatic oil, infusing every bite with flavor. The result is a balanced dish where the crispy exterior, juicy meat, and spicy-savory seasoning shine.

Notes and substitutions

For the best results, use bone-in, skin-on chicken wings. The skin renders during frying, adding flavor and helping the coating crisp. If you prefer, you can use boneless wings, but the cooking time will be shorter.

Cornstarch is preferred over flour for its superior crispness; potato starch or rice flour are good substitutes. White pepper is traditional, but black pepper works in a pinch—just use less to avoid overpowering the dish.

A wok is ideal for frying and tossing, but a heavy-bottomed pot works just as well. Use a thermometer to maintain the oil temperature; if the oil is too hot, the coating will burn before the meat cooks; if too cool, the wings will absorb oil and become greasy. The recipe calls for 2 cups of oil, which is enough for shallow frying—you can reuse the oil once cooled and strained.

• cornstarch: potato starch or rice flour
• white pepper: black pepper, but reduce to 1/4 tsp
• red chilies: red pepper flakes, 1/2 tsp
• vegetable oil: peanut oil or canola oil

Equipment

• Large wok
• Heavy-bottomed pot for frying
• Tongs
• Mixing bowl
• Paper towels
• Instant-read thermometer