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Salt and pepper chicken wings that are crispy, juicy, and full of bold flavor. A homemade Chinese-inspired takeout classic you’ll want to make on repeat. I provide instructions for pan-frying, baking and air-frying.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Asian-Inspired Chicken Recipes
These salt and pepper chicken wings are exactly what I crave when I want something crispy, salty, garlicky, and totally satisfying. The wings are tossed in a little salt and cornstarch for that golden crunch, then pan-fried or baked until crispy. After that, they get coated in a sizzling mix of garlic, green onions, salt, and pepper — simple, but trust me, it works magic.
The flavor is bold, aromatic, and totally hits the spot. Think of this as a cousin to salt and pepper tofu or shrimp — but with that juicy chicken wing bite. You can even sneak in chili flakes for a spicy little kick. Each serving has a nice protein boost with less grease than deep-fried takeaway versions. I’ve done this recipe both as an appetizer and as a main, served with fried rice and veggies.
PS. You can adapt the seasoning of this recipe to make Chinese salt and pepper chicken popcorn bites.
👩🍳 If might also like to check out my honey soy chicken wings, hot honey chicken wings, dry rub chicken wings, sticky Portuguese chicken wings, or BBQ chicken wings in the air fryer.
What You’ll Need
Here is what you’ll need for this salt and pepper chicken wings recipe. Find the full measurements in the recipe card below.
- Chicken wings – I use whole wings, I use the separated wingettes and drumettes, boneless thighs will also work here.
- Cornstarch – Essential for that signature light, crispy coating. Arrowroot works too in a pinch.
- Garlic – use fresh for best flavor.
- Salt, black pepper, white pepper – Classic flavor combo. White pepper adds that slightly funky, earthy Chinese-style edge without adding too much heat.
- Green onions – Stirred in at the end for freshness and crunch.
- Olive oil or canola oil – You just need a little. Go with what you have. If using olive oil, I like to have a bottle of light olive oil, which is more neutral tasting. Vegetable oil will also work although I don’t like to cook in this. For baking, oil spray is useful!
- Red chili flakes – Totally optional, but great if you like a bit of spice.
How To Make Salt And Pepper Chicken Wings
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for salt and pepper chicken wings.
- Prep: Pat the wings dry and toss them with salt and cornstarch.
- Cooking options: Pan-fry in a little oil until golden and crispy on both sides (about 8 minutes per side) Bake at 425°F (220°C) for about 40 minutes until crispy, flipping halfway. Air Fry in an air-fryer preheated to 400°F (200°C) for 10 minutes, then flip and cook for 8-10 more minutes. Make sure to arrange the wings in a single layer (work in batches if needed) and give them a spray of oil at the start and when flipping.
- Flavor: Sauté garlic in oil until golden, then toss in wings, salt, black and white pepper, and green onions.
- Serve: Top with extra green onions and chili flakes (if using) and serve hot!
Recipe Tips
- Dry wings = crispy wings. Don’t skip the pat-down with paper towels.
- Batch fry: If pan-frying, don’t overcrowd the pan—crispy edges need space.
- Make-ahead tip: You can coat the wings in cornstarch ahead of time and store them uncovered in the fridge for up to 24 hours for even crispier results.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) until hot and crisp again.
- Freezing: Freeze raw, cornstarch-coated wings in a single layer. Cook from frozen with extra time.
Serving Suggestions
These are totally snack-worthy on their own, but also great with:
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Salt and pepper chicken wings that are crispy, juicy, and full of bold flavor. A homemade Chinese-inspired takeout classic you’ll want to make on repeat. I provide instructions for pan-frying, baking and air-frying. Find step-by-step photos and more recipe tips above.
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Prep the Wings: Pat wings dry with paper towels. Toss with ½ teaspoon salt and cornstarch until well coated.
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Cook the Wings– To Fry: Heat 2 tablespoons oil in a large pan over medium-high heat. Fry wings in batches, about 8 minutes per side, until golden and crispy. Drain on a wire rack.– To Bake: Preheat oven to 425°F (220°C). Place wings on a lined baking sheet, spray lightly with oil, and bake for 40 minutes, flipping halfway.– To Air Fry: Preheat the air fryer to 400°F (200°C). Cook for 10 minutes, then flip and cook for 8-10 more minutes. Make sure to arrange the wings in a single layer (work in batches if needed) and give them a spray of oil at the start and when flipping.
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Flavor Boost: Heat 1 tablespoon oil in a clean pan. Sauté garlic for 30 seconds until golden. Add cooked wings, sprinkle with remaining salt, black pepper, and white pepper. Toss well. Add green onions and toss again.
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Serve: Transfer to a serving plate. Sprinkle with extra green onions and chili flakes if desired. Serve hot and crispy.
- Can I use boneless chicken? Yes! Boneless thighs or breast pieces work great—just adjust the cooking time slightly.
- What’s the best way to keep them crispy? Serve immediately or reheat in a hot oven to revive that crunch.
- Don’t have white pepper? No problem—black pepper alone still tastes fantastic.
- Want to make it gluten-free? Double-check your cornstarch brand is certified gluten-free.
- Dry wings = crispy wings. Don’t skip the pat-down with paper towels.
- Batch fry: If pan-frying, don’t overcrowd the pan—crispy edges need space.
- Make-ahead tip: You can coat the wings in cornstarch ahead of time and store them uncovered in the fridge for up to 24 hours for even crispier results.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) until hot and crisp again.
- Freezing: Freeze raw, cornstarch-coated wings in a single layer. Cook from frozen with extra time.
Calories: 435kcal | Carbohydrates: 17g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 965mg | Potassium: 227mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg