Crispy Salt and Pepper Chicken Wings Tips, FAQ & printable recipe

Tips for success

For the crispiest wings, make sure the chicken is very dry before coating. Patting with paper towels removes excess moisture, which is the enemy of crispness.

Also, let the coated wings rest for 10 to 15 minutes before frying; this helps the cornstarch adhere and creates a better crust. If you have time, refrigerate the coated wings on a rack for 30 minutes to dry the coating further.

When frying, keep the oil temperature steady. Use a thermometer and adjust the heat as needed. After frying, drain the wings on a wire rack rather than paper towels to prevent steaming.

If you are making a large batch, keep the fried wings warm in a 200°F oven while frying the rest. Toss with garlic and chilies just before serving to keep the coating crisp.

Variations

• Spicy Salt and Pepper: Add 1 teaspoon of Sichuan peppercorns or a pinch of cayenne to the seasoning mix for an extra tingly, numbing heat. Toss with additional dried chilies in the final stir-fry.
• Lemon Pepper Wings: Replace the white pepper with 1 tablespoon of lemon zest and 1/2 teaspoon of black pepper. Omit the chilies and add more scallions for a bright, citrusy twist.
• Garlic Parmesan Wings: After frying, toss the wings with 2 tablespoons of melted butter, 2 cloves of minced garlic, and 1/4 cup of grated Parmesan cheese. Skip the chilies and scallions.
• Honey Sriracha Glaze: In the final toss, add 2 tablespoons of honey and 1 tablespoon of sriracha to the wok with the garlic and chilies. Stir until the wings are coated in a sticky, sweet-spicy glaze.

Storage and make-ahead

Fridge

Store leftover wings in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze fried wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen wings on a baking sheet in a 375°F oven for 15 minutes, or until hot and crisp.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 10 minutes to restore crispness. Avoid microwaving, which makes them soggy.

The wings can be coated with the cornstarch mixture up to a day ahead and kept in the refrigerator on a rack. Let them come to room temperature for 15 minutes before frying.

The garlic and chilies can be sliced in advance and stored in the refrigerator. The fried wings are best served immediately, but they can be reheated in the oven.

Serving ideas

Serve the salt and pepper wings hot, straight from the wok, as a main dish with steamed rice and a side of stir-fried vegetables.

The crispy texture and spicy-savory flavor pair well with a cool cucumber salad or a simple slaw. For a party, arrange the wings on a platter with extra sliced scallions and chili on top.

These wings also work as a hearty appetizer. Offer a dipping sauce of soy sauce and rice vinegar or a squeeze of fresh lime juice to brighten the flavors. The wings are best enjoyed within minutes of cooking, so serve them immediately to appreciate the crunch.

Frequently asked questions

Recipe card

Crispy Salt and Pepper Chicken Wings

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb bone-in chicken wings, split into drumettes and flats
• 1/2 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 2 cups vegetable oil, for frying
• 4 cloves garlic, thinly sliced
• 2 red chilies, sliced
• 2 scallions, sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle with the sliced scallions and toss once more. Transfer the wings to a serving platter and serve immediately.

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

12 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.