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–+ servings
Chinese Salt and Pepper Chicken Wings

Crispy Chinese Salt and Pepper Chicken Wings for Game Day Fun

These Chinese Salt and Pepper Chicken Wings are crispy, spicy, and perfect for gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Shaoxing Wine Can substitute with sake, dry sherry, or beer.
  • 2 tablespoons Minced Ginger Fresh ginger recommended for best results.
  • 3 cloves Garlic Cloves Use fresh minced garlic for heightened taste.
  • 1 teaspoon Kosher Salt Can substitute with sea salt.
For the Wings
  • 2 pounds Chicken Wings Can replace with boneless chicken thighs or drumsticks.
  • 1 cup Potato Starch Can be substituted with cornstarch.
  • Oil for Frying Use high-smoke-point oils like peanut or canola.
For the Chile Topping
  • 2 chiles Chiles (like Serrano, Red/Green) Adjust type and amount based on desired spiciness.
  • 1 tablespoon Butter Can be omitted if desired.
  • 1/2 teaspoon Ground White Pepper Can substitute with black pepper.
  • 1 teaspoon Szechuan Pepper-Salt Can substitute kosher salt and black pepper.

Equipment

  • skillet
  • Bowl
  • slotted spoon

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, mix together Shaoxing wine, minced ginger, minced garlic, and kosher salt. Toss in the chicken wings, ensuring they are thoroughly coated with the marinade. Cover the bowl and let it marinate for at least 20 minutes at room temperature or for up to overnight in the fridge for deeper flavor.
  2. Heat a substantial amount of oil in a skillet over medium-high heat until it reaches about 350°F (175°C). Prepare the marinated chicken wings by tossing them in potato starch.
  3. Carefully place the coated chicken wings into the hot oil, frying them in batches of 5-7 pieces at a time for about 5-7 minutes on each side until they turn golden brown, then transfer to a plate lined with paper towels.
  4. In a separate skillet, melt a tablespoon of butter, add freshly sliced chiles and minced garlic, stirring for about 1-2 minutes until the garlic is lightly browned.
  5. Arrange the fried chicken wings on a serving plate. Drizzle the sautéed chile and garlic mixture over the wings, sprinkle with ground white pepper and Szechuan pepper-salt.

Nutrition

Serving: 4wingsCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1.5mg

Notes

For the best experience, serve the wings right after frying. They’re crispiest right out of the pan.

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