Homemade Salt and Pepper Chicken Wings

This isn’t just takeout fantasy; this is your reality with this incredibly easy recipe for homemade salt and pepper chicken wings. Forget complicated steps or hard-to-find ingredients. We’re focusing on simple techniques that deliver maximum flavor and that signature crispy texture everyone craves. It’s a straightforward process yielding results that taste authentically delicious, rivalling your favorite restaurant version. These wings are absolute crowd-pleasers, perfect for game nights, parties, or just a seriously satisfying weeknight treat. You’ll be amazed at how achievable that perfect crunch and flavor are right in your own kitchen. Try it tonight—you won’t believe how simple it is to create these spectacular homemade salt and pepper chicken wings!

Ingredients

Here’s what you’ll need to create these flavorful wings:

• 3 lbs Chicken Wings: (About 24-30 pieces) Separated into drumettes and flats, wingtips removed (save for stock!). User Tip Provided: Patting wings thoroughly dry with paper towels before coating is absolutely crucial for achieving maximum crispiness.
• 1/2 cup Cornstarch: This is key for a light, crispy coating that doesn’t get heavy.
• 2 tbsp Baking Powder (Aluminum-Free): Optional but highly recommended for extra-crispy skin, especially if baking or air frying. It works by raising the pH level of the chicken skin, allowing it to brown better and dry out more effectively, leading to superior crispiness. Baking powder contains both an acid and a base, which, when activated by moisture and heat, produce carbon dioxide gas. This gas creates tiny bubbles in the coating, leading to a lighter and crispier texture. The aluminum-free variety is preferred to avoid any potential metallic aftertaste.
• 1 tbsp Kosher Salt: Or slightly less if using fine sea salt. Needed both for the coating and the final seasoning. The size of the salt crystals matters. Kosher salt crystals are larger and coarser than table salt, providing a more controlled and even seasoning. This helps to avoid over-salting and ensures that each wing is perfectly seasoned.
• 1 tbsp Freshly Ground Black Pepper: Coarse grind is best for texture and flavor. Universal Tip: Always use freshly ground black pepper for the best, most pungent flavor punch – pre-ground doesn’t compare! Freshly ground black pepper contains volatile oils that quickly dissipate once ground, resulting in a significantly more aromatic and flavorful spice.
• 1 tsp White Pepper: Adds a distinct, slightly earthy heat common in Chinese salt and pepper dishes. White pepper is made from the same peppercorns as black pepper, but the dark outer layer is removed before grinding. This process results in a smoother, less complex flavor profile with a subtle heat that complements the other spices in the dish.
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Vegetable Oil or other high-smoke point oil (like Peanut or Canola): For frying (about 4-6 cups) OR 2-3 tbsp for coating if baking/air frying. Universal Tip: Ensure your oil is precisely at the right temperature before adding the chicken; using a thermometer is best. Oil that’s too cool results in greasy, soggy wings. The smoke point is the temperature at which an oil starts to break down and produce smoke, which can impart an unpleasant flavor to the food. Oils with high smoke points, such as peanut, canola, or vegetable oil, are ideal for frying because they can withstand high temperatures without breaking down.
• For the Stir-Fry:
  • 1 tbsp Vegetable Oil
  • 6-8 Cloves Garlic: Thinly sliced or minced.
  • 1-2 inch piece Ginger: Thinly sliced or minced (optional, but adds warmth).
  • 1-3 Red or Green Chilies (like Serrano or Jalapeño): Thinly sliced (adjust amount to your heat preference). Remove seeds for less heat. The type of chili pepper you use will greatly affect the spice level of the wings. Serrano peppers are generally hotter than jalapeños, so adjust accordingly. Removing the seeds and membranes from the chilies will also reduce the heat.
  • 1/2 Red Bell Pepper: Thinly sliced (optional, for color and sweetness).
  • 1/2 Green Bell Pepper: Thinly sliced (optional, for color and freshness).
  • 3-4 Green Onions (Scallions): Sliced, whites and greens separated.
• For Final Seasoning:
  • 1-2 tsp Kosher Salt (adjust to taste)
  • 1-2 tsp Freshly Ground Black Pepper (adjust to taste)
  • Pinch of Sugar (optional, balances flavors)
  • Pinch of MSG (optional, for authentic umami boost) MSG, or monosodium glutamate, is a flavor enhancer that adds a savory, umami flavor to the wings. While it’s optional, many people find that it enhances the overall taste and brings it closer to that classic takeout flavor. If you’re sensitive to MSG, feel free to omit it.

Step-by-Step Instructions

Follow these instructions to make perfect salt and pepper chicken wings:

1. Prep the Wings: If your wings aren’t already separated, cut them at the joints into drumettes and flats. Discard or save the tips for making chicken stock later. The most critical step for crispy wings starts now: Pat the chicken wings thoroughly dry with paper towels. Excess moisture is the enemy of crispiness as it creates steam when hitting the hot oil or air. Let them air dry on a rack for 15-30 minutes in the fridge if you have time, for even better results. Proper handling of raw chicken is essential; you can find detailed guidelines from the CDC Information on Safe Chicken Handling.
2. Make the Coating: In a large bowl, whisk together the cornstarch, baking powder (if using), 1 tbsp Kosher salt, 1 tbsp black pepper, white pepper, garlic powder, and onion powder. Ensure it’s evenly combined. Whisking is essential to distribute the baking powder and spices evenly throughout the cornstarch. This ensures that each wing is coated with a consistent layer of flavor and that the baking powder can work its magic to create a crispy crust.
3. Coat the Wings: Add the thoroughly dried wings to the cornstarch mixture. Toss well until every wing piece is evenly coated. Shake off any excess powder; you want a light, even coating, not a thick, clumpy one. The key here is to achieve a light, even coating that allows the chicken skin to crisp up properly. Excess powder can create a gummy or pasty texture, so shaking off the excess is crucial.
4. Cook the Wings (Choose Your Method):
   • Deep Frying (Most Authentic & Crispiest):
     • Heat Oil: Pour about 3 inches of high-smoke point oil into a heavy-bottomed pot, Dutch oven, or deep fryer. Heat over medium-high heat to 350-360°F (175-180°C). Use a thermometer to monitor the temperature accurately.
     • Fry in Batches: Carefully add wings to the hot oil, ensuring not to overcrowd the pot (this lowers the oil temperature). Fry for 8-12 minutes, turning occasionally, until golden brown, crispy, and cooked through. Why Batch Cooking? Overcrowding drops the oil temp, leading to greasy wings instead of crispy ones.
     • Check Doneness: The internal temperature should reach 165°F (74°C). For extra certainty, consult the USDA Recommended Internal Cooking Temperatures for poultry.
     • Drain: Remove cooked wings with a spider or slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Why a Wire Rack? Placing them directly on paper towels can trap steam and make the bottom soggy.
     • (Optional Double Fry for Ultimate Crisp): Let wings rest for 10-15 minutes. Increase oil temperature to 375°F (190°C). Fry wings again in batches for 2-3 minutes until even crispier and deeper golden brown. Drain again on the wire rack. The double frying technique creates an even crispier crust by removing even more moisture from the chicken skin. The initial frying cooks the chicken through, while the second, higher-heat frying crisps up the exterior to perfection.
   • Baking (Healthier Option):
     • Preheat Oven: Preheat oven to 425°F (220°C). Place a wire rack inside a baking sheet. Why a Wire Rack? It allows hot air to circulate around the wings, promoting even cooking and crispiness.
     • Prep for Baking: After coating, arrange wings in a single layer on the wire rack. Lightly spray or drizzle with 2-3 tbsp of oil.
     • Bake: Bake for 40-50 minutes, flipping the wings halfway through, until golden brown, crispy, and cooked through (165°F internal temp). Broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning. Broiling the wings for the last minute or two creates a beautifully browned and crispy exterior. Keep a close eye on them to prevent burning, as broilers can heat up very quickly.
   • Air Frying (Quick & Crispy):
     • Preheat Air Fryer: Preheat your air fryer to 390°F (200°C).
     • Arrange Wings: Lightly spray the air fryer basket with oil. Arrange the coated wings in a single layer (work in batches if necessary). Do not overcrowd the basket. Lightly spray the tops of the wings with oil.
     • Air Fry: Cook for 20-25 minutes, flipping the wings halfway through. Increase temperature to 400°F (205°C) for the last 3-5 minutes for extra crispiness. Ensure they reach 165°F internally.
5. Prepare the Aromatics & Seasoning: While the wings are cooking (or resting after frying), heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced garlic, ginger (if using), and chilies. Stir-fry for about 30-60 seconds until fragrant – be careful not to burn the garlic. Add the sliced bell peppers (if using) and the white parts of the green onions. Stir-fry for another 1-2 minutes until slightly softened but still crisp-tender. The key to this step is to create a fragrant base of aromatics without burning the garlic. Burnt garlic can impart a bitter flavor to the dish, so keep a close eye on it and stir frequently.
6. Combine and Season: Turn off the heat. Add the cooked, crispy chicken wings to the skillet with the aromatics. Sprinkle generously with the final seasoning mix (1-2 tsp salt, 1-2 tsp black pepper, optional sugar/MSG – start with less, you can always add more). Add the green parts of the green onions.
7. Toss to Coat: Toss everything together vigorously but gently until the wings are evenly coated with the aromatics and seasonings. The residual heat will meld the flavors. Tossing gently but vigorously ensures that the wings are evenly coated without breaking the crispy crust.
8. Serve Immediately: Transfer your incredible homemade salt and pepper chicken wings to a platter and serve hot for the best texture and flavor.

Serving Ideas

Serving your homemade salt and pepper chicken wings is all about highlighting their incredible texture and flavor. For a casual gathering or game day, pile them high on a large platter. Garnish generously with extra sliced green onions and fresh chilies for a pop of color and an extra kick. A small bowl of extra salt and pepper mix on the side allows guests to customize their seasoning.

When considering pairings, think about balance. The richness and spice of the homemade salt and pepper chicken wings pair beautifully with simple steamed jasmine rice, which provides a neutral base to soak up the flavors. For a more substantial meal, consider serving them alongside a light vegetable stir-fry or a cooling cucumber salad dressed with rice vinegar and sesame oil – the coolness contrasts nicely with the wings’ heat.

Another fantastic pairing is a crisp Asian slaw with a tangy vinaigrette. For drinks, a cold, light lager beer cuts through the richness perfectly, while iced tea or even a simple sparkling water with lime offers refreshing counterpoints. Plating individually? Arrange 4-5 wings on a small plate with a small mound of rice or a side of slaw for an appealing appetizer presentation.

FAQs

1. Can I make these homemade salt and pepper chicken wings ahead of time?

Yes, partially. You can cook the wings completely (fry, bake, or air fry) and store them in an airtight container in the refrigerator for up to 2 days. Do not toss them with the aromatics and final seasoning until just before serving. To reheat, spread the wings on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or air fry at 380°F (195°C) for 5-8 minutes, until heated through and re-crisped. Then, quickly stir-fry the aromatics, add the reheated wings, toss with the final seasoning, and serve immediately.

2. What’s the absolute secret to extra crispy homemade salt and pepper chicken wings?

There are a few key secrets! First: Dryness. Patting the wings completely dry is non-negotiable. Second: The Coating. Cornstarch is excellent, but adding baking powder significantly enhances crispiness, especially for baking/air frying. Third: Cooking Method. Deep frying, particularly double frying (an initial cook followed by a short blast at higher heat), yields the crispiest results. If baking or air frying, using a wire rack and ensuring high enough heat with good air circulation is crucial.

3. Can I bake or air fry these instead of deep frying? Will they still be good?

Absolutely! While deep frying gives the most classic texture, baking and air frying are excellent, healthier alternatives that still produce delicious and crispy homemade salt and pepper chicken wings. Follow the specific temperature and time instructions provided in the recipe for each method. Remember to use the wire rack for baking and avoid overcrowding the basket in the air fryer for best results. The baking powder in the coating especially helps achieve crispiness without deep frying.

4. Are salt and pepper wings supposed to be very spicy?

The spice level is customizable! Traditionally, they have a mild to medium kick from the fresh chilies and the white/black pepper. You control the heat by the type and amount of chili peppers you use. Serrano chilies are generally hotter than jalapeños. For less heat, remove the seeds and membranes from the chilies, or use fewer chilies altogether. If you love heat, leave the seeds in or add an extra chili!

5. What’s the best type of oil for frying chicken wings?

You need an oil with a high smoke point and a neutral flavor. Good choices include peanut oil (classic choice, great flavor, but allergen alert), canola oil, vegetable oil, grapeseed oil, or sunflower oil. Avoid oils with low smoke points like extra virgin olive oil, as they will burn and impart an unpleasant flavor at frying temperatures.

6. I don’t have Shaoxing wine mentioned in some recipes. Is it necessary?

While not listed as essential in this specific ingredient list (to keep it simpler), some variations use Shaoxing wine in a brief marinade before coating. If you encounter a recipe calling for it or want to try it, it adds a subtle depth and authentic flavor. If you don’t have it, you can substitute dry sherry, Japanese sake, or simply omit it. The wings will still be fantastic without it.

7. Is MSG really necessary for that ‘takeout’ flavor?

MSG (Monosodium Glutamate) is a flavor enhancer that provides umami, often associated with the savory depth found in restaurant Chinese food. It’s listed as optional in the final seasoning. Many people achieve delicious results without it by ensuring proper seasoning with salt, pepper, garlic, and onion. However, adding just a tiny pinch can elevate the flavor profile to be more reminiscent of authentic homemade salt and pepper chicken wings from a takeaway. It’s entirely a matter of personal preference.

Conclusion

Creating truly exceptional homemade salt and pepper chicken wings is well within your reach with this straightforward recipe. You’ve seen how simple steps – drying the wings thoroughly, using the right coating, and cooking them until perfectly crisp – lead to incredibly delicious results that rival any restaurant.

Whether you choose to deep fry for ultimate crunch, bake for a healthier approach, or air fry for speed and ease, the outcome is consistently fantastic: juicy wings with shatteringly crisp skin, coated in that irresistible savory, garlicky, peppery goodness. Forget reservations or delivery fees; the best wings are coming straight from your kitchen! If you enjoy creating fantastic chicken dishes at home, you might also love the convenience of our Heavenly Slow Cooker Chicken Delight.

Pro Tips:

• For extra umami depth without MSG, try adding 1/4 teaspoon of mushroom powder to the final seasoning mix.
• Resting the wings on a wire rack after cooking isn’t just for draining; it allows the crust to set and stay crispier for longer.
• Don’t skip tossing the wings with the fresh aromatics (garlic, chili, scallions) at the end – this step infuses them with incredible fresh flavor that powdered seasonings alone can’t replicate.

Variations:

• Sichuan Kick: Add 1-2 teaspoons of toasted and ground Sichuan peppercorns to the final seasoning mix along with the salt and pepper for that signature numbing tingle.
• Five-Spice: Incorporate 1/2 teaspoon of Chinese five-spice powder into the initial cornstarch coating for a warmer, more complex flavor profile.
• Sweet & Spicy: Add 1 tablespoon of honey or maple syrup to the wok along with the final seasoning for a touch of sweetness to balance the heat.

Enjoy making – and devouring – your perfect homemade salt and pepper chicken wings! For another indulgent chicken experience, check out these amazing Chicken Alfredo Stuffed Garlic Bread Subs.

Homemade Salt and Pepper Chicken Wings

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Crispy, flavorful, and absolutely addictive — these Homemade Salt and Pepper Chicken Wings rival any takeout version! Simple techniques and pantry staples yield golden, crunchy wings packed with garlic, chili, and peppery goodness. Perfect for game days, parties, or an unforgettable weeknight dinner treat.

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings 1x
• Category: Appetizer
• Method: Fried
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

• 3 lbs Chicken Wings, separated into drumettes and flats
• 1/2 cup Cornstarch
• 2 tbsp Baking Powder (aluminum-free, optional)
• 1 tbsp Kosher Salt
• 1 tbsp Freshly Ground Black Pepper
• 1 tsp White Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Vegetable Oil (for frying) or 2-3 tbsp for baking/air frying
• 1 tbsp Vegetable Oil (for stir-frying aromatics)
• 6–8 cloves Garlic, thinly sliced or minced
• 1–2 inch piece Ginger, sliced or minced (optional)
• 1–3 Red or Green Chilies, sliced
• 1/2 Red Bell Pepper, sliced (optional)
• 1/2 Green Bell Pepper, sliced (optional)
• 3–4 Green Onions, sliced (whites and greens separated)
• 1–2 tsp Kosher Salt (for final seasoning)
• 1–2 tsp Freshly Ground Black Pepper (for final seasoning)
• Pinch of Sugar (optional)
• Pinch of MSG (optional)

Instructions

1. Prep the Wings: Separate wings, pat very dry, and optionally air-dry in fridge for 15-30 minutes.
2. Mix the Coating: Whisk cornstarch, baking powder, salt, black pepper, white pepper, garlic powder, and onion powder together.
3. Coat the Wings: Toss dried wings in the coating mixture, shaking off excess.
4. Cook the Wings:
   • Deep Fry: Heat oil to 350-360°F. Fry wings in batches for 8-12 minutes until golden and cooked through (165°F). Drain on a wire rack. (Optional double fry: rest 10-15 minutes, fry again at 375°F for 2-3 minutes.)
   • Bake: Preheat oven to 425°F. Place coated wings on wire rack, spray lightly with oil. Bake 40-50 minutes, flipping halfway, broil last 1-2 minutes if needed.
   • Air Fry: Preheat to 390°F. Arrange wings in a single layer, lightly spray. Cook for 20-25 minutes, flipping halfway, increasing to 400°F for last few minutes.
5. Stir-Fry Aromatics: Heat 1 tbsp oil, sauté garlic, ginger, chilies until fragrant. Add bell peppers and white parts of green onions, cook 1-2 minutes.
6. Combine and Season: Turn off heat. Add wings to skillet, sprinkle salt, pepper, optional sugar, and MSG. Toss gently but thoroughly. Add green onion tops.
7. Serve: Transfer wings to a platter, garnish with extra green onions and chilies. Serve immediately!

Notes

For extra umami without MSG, add 1/4 tsp mushroom powder to the final seasoning. Rest wings on a wire rack after frying to maintain crispiness longer.

Nutrition

• Serving Size: 5-6 wings
• Calories: 380
• Sugar: 1g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 105mg

Keywords: salt and pepper chicken wings, crispy chicken wings, homemade wings, easy chicken wings recipe