Baked salt and pepper chicken wings, a simple recipe for Chinese-style wings using five ingredients, ready in about 40 minutes.
These simple salt and pepper chicken wings are fantastic! And one of the best things about them is that they are perfectly crispy and delicious, although they are baked and not deep-fried. I am not much into fried food (the mess, the lingering smell, the calories), so I am happy whenever I can swap frying for baking!
And if you like chicken wings, check out more delicious recipes: Baked Spicy Chicken Wings, Pan-Fried Wings, Baked BBQ Wings, or Buttered Chicken Wings.
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Recipe ingredients
Chicken wings: About 8-9 whole wings or 16-18 split or party wings. If all you have are whole pieces, you can easily cut them in half (Check the FAQs section).
Salt: I use good-quality sea salt or Kosher salt. I would not use table salt for this recipe unless I had no other choice. If you choose table salt, use a bit less; itโs more powerful.
Pepper: Coarsely ground black pepper. If you donโt have any coarsely ground pepper, itโs preferable to grind whole black peppercorns in a mortar with a pestle.
- Black pepper that's been ground to a fine powder is not very suitable for this recipe.
Chinese 5-spice powder: It imparts the wings with a Chinese-style flavor. Although delicious, using this spice powder is not mandatory; you will love the salt and pepper wing recipe with or without it.
See the recipe card for full information on ingredients and quantities.
Additional topping
Make the topping I made for Salt and Pepper Chicken.
Slice ยฝ onion and four garlic cloves. Cut 2-3 green onions into thin rings. Deseed ยฝ red bell pepper and a long green chili. Slice them finely. Stir-fry them in 2 tablespoons of oil and season with salt and pepper.
How to make salt and pepper chicken wings?
- Season the wings and place them on the rack in a single layer (1).
- Bake them for about 40 minutes until crispy and golden brown (2).
- Garnish the crispy chicken wings with finely chopped green onions and fresh chilies or red chili flakes.
Good to know!
Foil: For this salt and pepper chicken wings recipe, itโs preferable to use aluminum foil to cover the baking sheet instead of parchment paper. The baking temperature is high, and if the parchment temperature is not suitable, it might start to burn.
It's recommended to use a wire rack; the rack allows the hot air to circulate, making the wingettes and drumettes nice and crispy.
Recipe FAQs
Place a whole wing on a cutting board. Hold the drumette (the small drumstick) and gently pull to open the joint, keeping the wingette flat on the board. Cut through the joint.
If the knife doesn't go through easily, shift it slightly left or right until you find the spot where it slides cleanly between the bones.
Preheat the grill and cook the seasoned chicken on medium to medium-high heat for about 20 minutes or until the skin is crispy and golden brown and the meat is cooked through. Flip them regularly with tongs. Check that they are cooked through before serving.
Heat about 4 - 5 cm/ 1 ยฝ โ 2 inches of oil in a large pot; the hot oil should reach a temperature of 180ยฐC/ 350ยฐF. Fry the seasoned wings in batches until well browned and cooked through (check). Drain on paper towels to remove the excess oil. Or use a deep fryer.
How to store and reheat?
Don't leave the meat at room temperature for more than 2 hours.
Refrigerate leftovers in an airtight container for about 3 days.
Freeze them for 2-3 months in an airtight container or freezer bag. Defrost in the fridge.
Reheat in the preheated oven at 350ยฐF/ 180ยฐC for 10-15 minutes or until hot.
Crispy Salt and Pepper Chicken Wings
Equipment
- Baking sheet
- Oven-safe wire rack
Ingredients
- 2 lbs chicken wings split, Note
- 2 tablespoons vegetable oil
- 2 teaspoons fine sea salt or Kosher salt
- 1 ยฝ teaspoon black pepper coarsely ground
- 1 teaspoon Chinese 5-spice powder
- 1-2 green onions optional for garnish
- red chili flakes or 1 fresh red chili, optional for garnish
Instructions
- Preheat the oven to 425ยฐF/ 220ยฐC. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top.
- Prepare wings: If the wings are whole, cut them into wingettes and drumettes (Note). Dry them very well with paper towels and place them in a large bowl.2 lbs chicken wings
- Season: Rub the wings with the oil. Mix salt, pepper, and Chinese spices in a small bowl. Sprinkle over the wings and stir well to coat.2 tablespoons vegetable oil + 2 teaspoons fine sea salt or Kosher salt + 1 ยฝ teaspoon black pepper coarsely ground + 1 teaspoon Chinese 5-spice powder
- Bake for about 40 minutes until crispy and golden brown.
- Garnish with finely chopped green onions and fresh chilies or red chili flakes.1-2 green onions + red chili flakes
Notes
- Place one whole wing on a cutting board. Hold the tiny drumstick (drumette) and stretch the joint open. The flat part (wingette) should still be on the work surface.
- Cut through the joint. If there is any resistance, move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly.
- Remove the wing tips as well if still attached.
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