Crispy Salt and Pepper Chicken Wings
Baked salt and pepper chicken wings, a simple recipe for Chinese-style wings using 5 ingredients, ready in about 40 minutes.
Servings 4
Calories 339kcal
Equipment
- Baking sheet
- Oven-safe wire rack
Ingredients
- 2 lbs chicken wings split, 900 g Note
- 2 tablespoons vegetable oil
- 2 teaspoons fine sea salt or Kosher salt
- 1 ½ 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 220°C/ 425°F. 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.
- 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.
- Bake for about 40 minutes until crispy and golden brown.
- Garnish with finely chopped green onions and fresh chilies or red chili flakes.
Notes
Split wings:
- 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.
Nutrition
Serving: 4g | Calories: 339kcal | Carbohydrates: 1g | Protein: 23g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1270mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg