Crispy Salt & Pepper Chicken Wings with Wok-Tossed Chiles Tips, FAQ & printable recipe

Tips for success

For the crispiest wings, make sure the wings are completely dry before coating. Pat them with paper towels after marinating to remove excess moisture.

Also, let the coated wings rest for 10 minutes before frying; this helps the starch adhere and prevents the coating from falling off during frying.

If you prefer a spicier dish, add more bird's eye chilies or include some of the seeds. For a milder version, remove the seeds.

The Szechuan peppercorns can be adjusted to taste—start with 1 tablespoon and add more if you enjoy the numbing sensation. Always toast the peppercorns before grinding to bring out their citrusy, aromatic flavor.

Variations

• Spicy Garlic: Increase the garlic to 6 cloves and add 1 tablespoon of chili garlic sauce to the wok when tossing the wings for an extra punch of heat and flavor.
• Honey Sriracha: After tossing the wings in the spice blend, drizzle with a mixture of 2 tablespoons honey and 1 tablespoon sriracha. Toss quickly to coat, creating a sticky, sweet-spicy glaze.
• Lemon Pepper: Replace the Szechuan peppercorns with 1 tablespoon freshly ground black pepper and add 1 teaspoon lemon zest to the spice blend. Toss with a squeeze of fresh lemon juice before serving.
• Five-Spice: Add 1/2 teaspoon Chinese five-spice powder to the spice blend for a deeper, more complex flavor. Reduce the Szechuan peppercorns to 1 1/2 teaspoons to balance the flavors.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispness.

Freezer

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

Reheat

For best results, reheat in a toaster oven or conventional oven at 350°F (175°C) for 8-10 minutes. Avoid microwaving, which makes the crust soft.

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the crust soggy.

You can marinate the wings up to 24 hours in advance, and even coat them with starch and refrigerate for a few hours before frying. The wings can also be fried once, then cooled completely and refrigerated for up to 2 days. When ready to serve, do the second fry and toss with the aromatics.

Serving ideas

Serve the wings immediately after tossing, while they are still hot and crispy. Arrange them on a platter and garnish with extra sliced green onions and a sprinkle of Szechuan peppercorn salt, if desired.

These wings are perfect as an appetizer for parties or as a main dish with steamed rice and a simple vegetable stir-fry.

For a complete meal, pair these wings with a cold beer or a crisp white wine, such as a Riesling or a dry Gewürztraminer.

The numbing heat of the Szechuan pepper pairs well with something slightly sweet or fruity. You can also serve them with a side of pickled vegetables or a cucumber salad to balance the richness.

Frequently asked questions

Recipe card

Crispy Salt & Pepper Chicken Wings with Wok-Tossed Chiles

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 lb chicken wings, split into drumettes and flats
• 1 tbsp Chinese Shaoxing wine
• 1 tsp ginger, minced
• 1/2 cup cornstarch
• 1/2 cup potato starch
• 2 cups frying oil (such as peanut or vegetable)
• 1 tbsp toasted Szechuan peppercorns, ground
• 1 tsp white pepper
• 1 tsp sea salt
• 2 red bird's eye chilies, sliced
• 3 green onions, sliced
• 4 cloves garlic, minced

Instructions

1. In a large bowl, combine the chicken wings, Shaoxing wine, and minced ginger. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours. In a separate shallow dish, whisk together the cornstarch and potato starch. After marinating, dredge each wing in the starch mixture, pressing to adhere, and shake off any excess. Place the coated wings on a wire rack set over a sheet pan.
2. Heat the frying oil in a wok or deep pot to 325°F (163°C). Carefully add the wings in a single layer, working in batches if needed to avoid crowding. Fry for 6 minutes, turning occasionally, until the wings are cooked through and pale golden. Use a slotted spoon to transfer the wings to a clean wire rack. Let them rest for 5 minutes.
3. Increase the oil temperature to 375°F (190°C). Carefully add the par-fried wings back into the hot oil in batches. Fry for 2 minutes, until the crust is deep golden brown and blistered. Remove with a slotted spoon and drain on a fresh wire rack. Sprinkle lightly with a pinch of sea salt while still hot.
4. In a small dry skillet over medium heat, toast the ground Szechuan peppercorns, white pepper, and remaining sea salt for 1 to 2 minutes, shaking the pan frequently, until fragrant. Remove from heat and set aside.
5. Heat a wok over high heat until smoking. Add a tablespoon of the frying oil, then the minced garlic, sliced bird's eye chilies, and sliced green onions. Stir-fry for 30 seconds, until fragrant and the chilies begin to blister.
6. Add the double-fried wings to the wok with the aromatics. Sprinkle with the toasted spice blend. Toss everything together over high heat for 1 to 2 minutes, until the wings are evenly coated and the spices cling to the crust.

Contains: gluten, sulfites, peanuts

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

18 g

Fat

36 g

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