Chinese Salt and Pepper Chicken Wings Recipe
This Chinese Salt and Pepper Chicken Wings recipe delivers crispy, flavorful fried wings coated with a blend of aromatic spices and topped with a savory chile and garlic mixture. Marinated in Shaoxing wine and ginger, the wings are double-sided fried to golden perfection and finished with a punchy seasoning of white pepper and Szechuan pepper-salt, making it an irresistible snack or appetizer with a perfect balance of heat and zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
For the Chicken
- ¾ cup Shaoxing wine (or substitute with sake, dry sherry, dry white wine, or beer)
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 2 ½ pounds chicken wings
- 1 cup potato starch (or substitute with cornstarch or sweet potato starch)
- 2 to 3 cups neutral high-smoke-point oil (such as safflower, sunflower seed, peanut, canola, corn, vegetable, or grapeseed oil) for frying
For the Chile Topping
- 4 to 6 chiles (such as serrano, red or green, or a combination), thinly sliced
- 3 to 4 garlic cloves, thinly sliced
- 1 tablespoon butter
- 1/8 teaspoon ground white pepper
- ¼ to ½ teaspoon Szechuan pepper-salt (or substitute with kosher salt and ground black or white pepper)
Instructions
- Marinate the Chicken: In a large bowl, combine Shaoxing wine, minced ginger, minced garlic, and kosher salt. Stir well to mix. Add the chicken wings and toss to ensure they are fully coated. Cover and let marinate for at least 20 minutes or refrigerate overnight for deeper flavor infusion.
- Heat the Oil: In a large, heavy skillet or wok, heat 2 to 3 cups of your chosen neutral oil over medium-high heat until it shimmers and reaches approximately 350°F, ideal for frying.
- Coat the Chicken: Remove the chicken wings from the marinade, discarding the marinade. Toss the wings in potato starch ensuring each piece is evenly coated. Shake off excess starch before frying to avoid clumping.
- Fry the Chicken Wings: Fry the wings in batches of 5 to 7, ensuring not to overcrowd the skillet. Cook for about 5 minutes on one side until golden brown, then flip and cook another 5 minutes until the other side is golden. Transfer cooked wings to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
- Prepare the Chile Topping: Wipe out or use a separate heavy skillet and heat over medium-high. Add the butter and allow it to melt and foam. Add thinly sliced chiles and garlic, stirring frequently for 1 to 2 minutes until the chiles begin to brown and become aromatic.
- Combine and Serve: Arrange the fried chicken wings on a serving platter. Pour the hot chile and garlic mixture over the chicken. Sprinkle with ground white pepper and Szechuan pepper-salt evenly. Serve immediately while crispy and hot.
Notes
- If Shaoxing wine is unavailable, substitute with sake, dry sherry, dry white wine, or even beer for a similar depth of flavor.
- Boneless, skinless chicken thighs cut into chunks can be used instead of wings; reduce frying time to 3-5 minutes until golden brown.
- Potato starch is preferred for the coating for its crispiness; cornstarch or sweet potato starch are good alternatives.
- If Szechuan pepper-salt is not available, use a mix of kosher salt and ground black or white pepper as a substitute.
- Dark meat such as wings, drumsticks, or thighs is recommended for juiciness and flavor over breast meat.
- Use a neutral oil with a high smoke point for frying such as safflower, sunflower, peanut, canola, corn, vegetable, or grapeseed oil.
- Adjust chile types to control the heat level—options range from very spicy Thai or serrano chiles to milder jalapenos or bell peppers for no heat.
- Szechuan pepper-salt can be purchased pre-made from Asian markets or online, or prepared at home.
Keywords: Chinese chicken wings, salt and pepper chicken, fried chicken wings, Szechuan pepper, spicy chicken appetizer