Crispy Salt and Pepper Chicken Wings Step-by-step instructions

Before you start

Before you start, pat the chicken wings dry with paper towels—this helps the coating adhere. Set up a wire rack over a baking sheet to drain the fried wings. Slice the garlic and chilies, and have the scallions ready.

Measure the cornstarch, salt, and white pepper into a bowl. Heat the oil in a wok or heavy pot over medium-high heat. Keep a thermometer nearby to monitor the temperature. Prepare a plate lined with paper towels for the finished wings.

Instructions

Coating and Heating

1. 1Coat the wings
   Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with the cornstarch, salt, and white pepper until each piece is evenly coated. Shake off any excess starch before frying.
   Look for The wings should look dry and powdery, with no wet spots.
   Tip For extra crispiness, let the coated wings rest for 10 minutes before frying.
2. 2Heat the oil
   Pour the vegetable oil into a heavy-bottomed pot or wok and heat over medium-high heat until it reaches 350°F (175°C). Use an instant-read thermometer to check the temperature.
   Look for The oil should shimmer and a small piece of starch sizzles immediately.
   Tip Do not overcrowd the pot; fry in batches if needed.

At the end of this phase, the wings are evenly coated with a dry, powdery layer of starch and seasoning. The oil is shimmering at 350°F, and a test piece sizzles immediately. The wings look pale but ready for the fryer.

Frying to Golden

3. 3Fry the wings
   Carefully add the coated wings to the hot oil in a single layer. Fry for 8 to 10 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove with tongs and drain on paper towels.
   Look for The wings are golden-tan, crisp, and the meat is opaque with no pink.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the oil temperature steady; adjust the heat as needed.

The wings are golden-tan and crisp, with a light, crackly crust. The meat is opaque and juicy, and the internal temperature has reached 165°F. The kitchen smells of fried chicken, and the wings are draining on paper towels.

Tossing and Serving

4. 4Toss with aromatics
   Drain most of the oil from the wok, leaving about 1 tablespoon. Add the garlic and chilies and stir-fry over medium heat for 30 seconds until fragrant. Return the fried wings to the wok and toss to coat with the aromatics and any remaining seasoning.
   Look for The garlic is golden and the chilies are bright red.
   Tip Keep the heat moderate to avoid burning the garlic.
5. 5Finish and serve
   Sprinkle with the sliced scallions and toss once more. Transfer the wings to a serving platter and serve immediately.
   Look for The wings are glossy with garlic and chili bits.
   Tip Serve with extra scallions on the side if desired.

The wings are tossed with fragrant garlic and chilies, coated in a glossy, aromatic oil. The scallions add a fresh green contrast. The wings are hot, crispy, and ready to serve immediately.

Common mistakes

A common mistake is overcrowding the pot, which lowers the oil temperature and leads to soggy, greasy wings. Fry in batches if needed. Another mistake is using too much coating, which can create a gummy layer.

Shake off excess starch before frying. Also, avoid skipping the thermometer—guessing the oil temperature often results in undercooked or burnt wings.

Finally, do not skip the final toss; it is what gives the wings their aromatic flavor.

How to tell it’s done

The wings are done when they are golden brown and crisp, and the internal temperature reaches 165°F (74°C) as measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.

The meat should be opaque with no pink, and the juices should run clear. The coating should be crunchy and the wings should feel firm when squeezed.

• Poultry: 165°F (74°C) in the thickest part