Salt and Pepper Chicken Wings – 30-Minute Recipe
These salt and pepper chicken wings are a crispy, savory treat with a subtle kick from fresh chilies and a hint of sweetness. The double-frying technique gives them a crunchy exterior while keeping the meat tender inside. Perfect for a quick dinner or a crowd‑pleasing appetizer.
Recipe by Ian Fujimoto· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- chicken wings
- to taste garlic powder
- to taste onion powder
- to taste ginger powder
- a splash Shaoxing wine
- to taste light soy sauce
- a hefty pinch salt
- to taste white pepper
- to taste red chilies
- to taste green chilies
- to taste crushed garlic
- to taste AP flour
- to taste cornstarch
- a pinch baking powder
- to taste food oil
- to taste MSG
- to taste sugar
Instructions
- 1Trim the wings and remove any loose skin using kitchen shears.
- 2Remove excess skin from the chicken wings.
- 3Place the wings in a bowl and season with garlic powder, onion powder, ginger powder, a splash of Shaoxing wine, light soy sauce, a hefty pinch of salt, and white pepper.
- 4Mix thoroughly so each wing is evenly coated.
- 5Refrigerate the marinated wings for at least one hour.
- 6Slice red chilies and slice green chilies.
- 7Prepare a dredge by mixing AP flour, cornstarch, and a pinch of baking powder; pour the white powder into a bowl as shown.
- 8Heat oil in a pot to 350°F (347°F).
- 9Coat each wing in the dredge, tap off excess, and fry until golden, about four minutes.
- 10Remove the fried wings from the oil with a slotted spoon.
- 11Fry the wings again for an additional three minutes.
- 12In a hot wok, add a little oil, sauté garlic, then add the wings.
- 13Sprinkle a light dusting of salt, white pepper, sugar, and MSG over the wings before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Refrigerate the seasoned wings for at least one hour before frying.
Double‑Fry for Crunch
Fry the wings first for about four minutes, then remove and fry again for an additional three minutes.
Tap Off Excess Dredge
After coating each wing in the flour‑cornstarch mixture, tap off any excess before placing it in the oil.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Salt and Pepper Chicken Wings?
- About 30 minutes in total: 20 minutes of prep and 10 minutes of cooking.
- How many servings does this Salt and Pepper Chicken Wings recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Salt and Pepper Chicken Wings recipe come from?
- It was shared by Ian Fujimoto on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.