Crispy Salt & Pepper Chicken Wings with Wok-Tossed Chiles

Crackling, golden, double-fried chicken wings tossed in a screaming-hot wok with garlic, chilies, and numbing Szechuan pepper. This is the crunch you crave. The double-fry method creates an impossibly crisp crust that stays shatteringly crunchy even after being tossed with aromatic seasonings. Inspired by Cantonese street-food stalls, these wings are a perfect balance of salty, spicy, and numbing flavors.

These salt and pepper chicken wings are the ultimate crowd-pleaser: shatteringly crisp on the outside, juicy and tender on the inside, and tossed with a fragrant blend of toasted Szechuan peppercorns, white pepper, and sea salt.

The double-frying technique—first at a lower temperature to cook through, then at a higher temperature to crisp and blister—ensures a crust that stays crunchy even after being coated with the aromatic seasonings. With fresh chilies, garlic, and scallions adding brightness and heat, these wings deliver authentic Cantonese street-style flavor right in your own kitchen.

Ingredients

Why this recipe works

The double-fry method is the secret to these wings' extraordinary crunch. The first fry at 325°F (163°C) cooks the chicken through gently, allowing the starch coating to set and dry out.

The second fry at 375°F (190°C) then rapidly crisps the exterior, creating a blistered, crackly crust that remains crunchy even after being tossed with the seasoning. This two-stage process also ensures the meat stays juicy and tender, never dry or overcooked.

The combination of cornstarch and potato starch in the coating provides an exceptionally light and crispy crust. Cornstarch gives a delicate crunch, while potato starch adds a slightly chewy, crackly texture that holds up well to the wok tossing.

The toasted Szechuan peppercorns bring a unique numbing sensation that balances the heat from the bird's eye chilies, creating a complex flavor profile that is both addictive and memorable.

Notes and substitutions

For the best results, use fresh chicken wings and split them yourself into drumettes and flats. This allows for even cooking and easier eating. If you can't find bird's eye chilies, substitute with serrano or Thai chilies for similar heat. Szechuan peppercorns are essential for the authentic numbing flavor; toast them lightly before grinding to release their aromatic oils.

A wok is ideal for this recipe because it allows for high-heat tossing and even distribution of the aromatics. If you don't have a wok, a large skillet can work, but the heat distribution may not be as even.

Use a deep-fry thermometer to monitor the oil temperature accurately, as it is crucial for achieving the perfect crispness. Peanut oil or vegetable oil with a high smoke point works best for frying.

• potato starch: Use an equal amount of cornstarch or rice flour for a similar crisp texture.
• Shaoxing wine: Replace with dry sherry or mirin, though the flavor will be slightly sweeter.
• bird's eye chilies: Use 1 serrano or 1/2 Thai chili for a similar heat level.
• Szechuan peppercorns: If unavailable, use 1/2 tsp black peppercorns plus a pinch of Sichuan peppercorn oil (if available).

Equipment

• Large wok
• Deep-fry thermometer
• Wire rack
• Sheet pan
• Mixing bowls
• Tongs
• Sharp knife
• Cutting board