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Chinese Salt and Pepper Chicken Wings

Crispy Chinese Salt and Pepper Chicken Wings You’ll Crave

These crispy Chinese Salt and Pepper Chicken Wings are a must-try for any appetizer lover.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 0.25 cup Shaoxing wine Substitute with sake or dry sherry if unavailable
  • 2 tablespoons Minced ginger Fresh ginger is best for flavor
  • 4 cloves Garlic cloves Using fresh garlic enhances the dish
  • 1 tablespoon Kosher salt Feel free to use your preferred type of salt
For the Chicken
  • 2.5 pounds Chicken wings Wing sections work best but drumsticks are also delicious
  • 1 cup Potato starch Cornstarch makes a great substitute
  • 2 to 3 cups Oil for frying Use neutral oils like canola for best results
For the Topping
  • 4 to 6 Chiles Sliced, choose based on your heat tolerance
  • 3 to 4 cloves Additional garlic Sliced
  • 1 tablespoon Butter Brings richness to the sautéed mixture
  • 0.125 teaspoon Ground white pepper Offers heat and complex flavor
  • 0.25 to 0.5 teaspoon Szechuan pepper-salt Can substitute with kosher salt and black pepper if needed

Equipment

  • large mixing bowl
  • Skillet or wok

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine Shaoxing wine, minced ginger, minced garlic, and kosher salt. Add chicken wings and toss until coated. Marinate for 20 minutes at room temperature, or refrigerate overnight for enhanced flavor.
  2. In a large skillet or wok, pour in oil and heat over medium-high until it reaches 350°F.
  3. Remove wings from marinade, shake off excess, and dredge in potato starch, shaking off the excess starch.
  4. Carefully add chicken wings to hot oil in batches, frying for about 5 minutes on each side until golden brown. Drain on paper towels.
  5. In another skillet, melt butter over medium-high heat. Add sliced chiles and garlic, sautéing for 1 to 2 minutes until garlic is lightly golden.
  6. Arrange fried wings on a platter, top with sautéed mixture, and sprinkle with ground white pepper and Szechuan pepper-salt. Serve immediately.

Nutrition

Serving: 3wingsCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 3mg

Notes

Ensure oil is heated to 350°F before frying for perfect texture. Avoid overcrowding the pan. Marinating overnight deepens flavor.

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