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close up of a plate with many crispy salt and pepper chicken wings sprinkled with green onions.

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.
Course Appetizer
Cuisine Chinese
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 339kcal
Author Adina


  • Baking sheet
  • Oven-safe wire rack


  • 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


  • 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.


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.


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