Crispy on the outside, juicy on the inside, and perfectly seasoned, Chinese salt and pepper chicken wings are simply irresistible!
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About the dish
Today’s recipe, Salt and Pepper Wings (椒盐鸡翅), is a new addition to my ‘salt and pepper’ collection. These golden chicken wings are seasoned with the iconic Chinese condiment, ‘salt and pepper,’ known for its savory and aromatic flavor profile.
Unlike Salt and Pepper Shrimp or Squid, which traditionally use deep-frying, this recipe relies on pan-frying—significantly reducing oil usage, similar to my method for Salt and Pepper Tofu. The result? Equally satisfying, as the natural fat rendered from the chicken makes this dish irresistibly flavorful.
Like most Chinese people, I’m a big fan of skin-on, bone-in chicken pieces (think Coca-Cola Wings, Char Siu Chicken, and more). I love chewing on them as a snack any time of the day. If you’re like me, give these salt and pepper wings a try—they might just become your next eat-on-repeat favorite!
Top Tips
- Marinate to enhance flavor penetration
- Pan-fry using minimal oil
- Season at the very end
Ingredients
Here is a short list of ingredients you need for this recipe:
- Chicken wings
- Fresh chili pepper
- Garlic
- Scallions
- Salt and pepper seasoning
- Soy sauce
- Cornstarch
About chicken wings
Chicken wing flats (also known as chicken mid-wings) are my preferred choice for this recipe, as they are meatier than wing tips and brown more easily when pan-fried compared to wing drumettes. However, a mix of flats and drumettes works well too. Just remember to flip the drumettes more often and cook them slightly longer.
About salt and pepper seasoning
Salt and pepper seasoning, known as Jiāo Yán (椒盐) in Chinese, is a popular condiment made by combining salt with a variety of spices, with Sichuan pepper as the key component. The ready-made version, available in Chinese/Asian stores, can be used directly in this recipe.
You may also make it at home. Here are two options
- The easy version: Mix 5 parts fine salt with 1 part ground Sichuan pepper or five-spice powder.
- The advanced version: Toast whole spices (Sichuan peppercorns, star anise, sesame seeds, and fennel seeds) with salt, then grind everything into a fine powder (Detailed instructions can be found in the recipe for Salt & Pepper Tofu).
Cooking procedure
Step 1: Marinate the wings
Using a sharp knife, make two shallow cuts on each chicken wing to help the marinade penetrate.
Place the wings in a bowl, add soy sauce and salt, and rub thoroughly to coat. Let them marinate for 10 minutes to absorb the flavors.
Then, sprinkle cornstarch over the wings. Use your hand to rub to ensure each piece is coated with a thin layer of starch.
🌟 NOTE: You can marinate the wings for a longer time, but add the cornstarch only right before pan-frying.
Step 2: Pan-fry the wings
Pour oil into a large skillet, enough to thinly cover the surface. Warm over medium heat, then lay the marinated chicken wings in a single layer (fry in two batches if your cookware isn’t big enough).
Leave to fry until the bottom side gains a golden shine. Flip all the pieces and continue browning the other side. Once done, transfer the wings out to a plate.
🌟 NOTE: For reference, it took me about 8 minutes to cook 2 lbs (900g) of wing flats. Wing drumettes may require slightly more time to cook.
Step 3: Season the dish
After pan-frying, you’ll notice more oil in the skillet as some of the chicken fat has been rendered. Discard most of it, leaving only a little to sizzle finely chopped chili peppers and minced garlic.
Once the garlic lightly browns, return the wings to the skillet and add finely chopped scallions.
Toss everything well, then sprinkle salt and pepper seasoning evenly over the wings.
🌟 NOTE: Feel free to adjust the amount of salt and pepper seasoning to suit your taste.
Pairing ideas
After photographing this recipe, I included these salt and pepper wings—briefly reheated in the air fryer—in our dinner that day. They were paired with another protein dish Mapo Tofu, two vegetable dishes Hot & Sour Cabbage, Smashed Cucumber, and steamed rice. I also love serving this dish as a snack between meals. As you can imagine, they disappear quickly!
Other chicken recipes
Looking for more ways to cook chicken? Check out these popular dishes:
📋 Recipe card
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Salt and Pepper Wings (椒盐鸡翅)
Ingredients
For the chicken
- 2 lb chicken wings flats, or a mixture of flats and drumettes
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 2 tablespoon cornstarch
- 2 tablespoon neutral cooking oil
For the seasonings
- 2 fresh chili peppers, finely chopped
- 4 clove garlic, minced
- 1 stalk scallions, finely chopped
- ½ teaspoon salt and pepper seasoning, shop-bought or homemade (see note 1)
Instructions
Marinate the wings
- Score each chicken wing flat twice with a sharp knife, then place them in a bowl. Add soy sauce and salt, and mix well to coat evenly. Let marinate for 10 minutes.
- Sprinkle cornstarch over the chicken. Rub to ensure an even, thin coating.
Pan-fry the wings
- Heat oil in a large skillet over medium heat. Lay in the marinated wings in a single layer. Leave to fry, undisturbed, until the bottom side turns golden. Flip all the pieces to brown the other side (see note 2). Transfer the chicken to a plate for later use.
Season the dish
- Pour out most of the oil from the skillet. Add fresh chili and garlic, leaving to sizzle in a little oil until fragrant.
- Return the fried chicken to the skillet and add chopped scallions. Toss everything together to coat the wings with the chili and garlic.
- Sprinkle salt and pepper seasoning evenly over the wings and serve immediately.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am enjoying making your recipes 😋
That’s so lovely to hear! Hope you’ll find more inspiration on my blog.
Absolutely love this, so easy and tasty
Thanks a lot for sharing your feedback! Very happy to hear you enjoyed this dish.
Thank you for ur recipe, really appreciate, always inspiring …🤗🙏
My pleasure to share, Lucy! Hope you’ll find more inspiration on my blog.
Hi Wei,
Cooked this at last!
Took the short cut for the salt and pepper seasoning this time but it was still excellent. I can’t imagine how the authentic salt and pepper seasoning could be any better!
Still, I will make some authentic seasoning as I am determined to cook Tofu!
Thank you again for a gorgeous appetiser.
Paul:-)
So glad to hear you enjoyed it—even with the shortcut! Best of luck with the tofu dish.
Hello Wei,
I shall definitely cook this wing recipe as I love salt and pepper dishes. My favourite takeaway is actually pork spareribs with salt and pepper seasoning. You don’t have a recipe on here for for that. Could you please suggest cooking times and techniques for ribs?
Paul:-)
Chinese takeaway-style salt and pepper ribs are usually deep-fried. I haven’t tried making them yet, but I’ll add it to my to-write list.
That is the reason why my previous attempts have failed then. I do not have a fryer and am reluctant to use an ordinary pan to deep fry.
I am just waiting for the first roast of your Char Siu ribs to come to time. I’ll turn the heat up and brush with Birds Eye infused honey.
Paul:-)
Forget aLL other Superbowl wing recipes!! After making wings today, I’ll never need another wing recipe! Perfectly seasoned and EVERYONE loved them!!
Wow, that’s amazing to hear, Wayne! So glad you and everyone loved them! Nothing beats the perfect wing recipe—game day (or any day) essential!
Love wings and always look for new ideas. Your recipe is a new favorite. I don’t have Chinese salt and pepper seasoning so I just mixed table salt with freshly ground black pepper. So delicious. I’ll add even more chili and garlic next time.
Thank you for trying the recipe! I’m so glad it’s become a favorite. Your salt and pepper mix is a great substitute, and adding more chili and garlic sounds like a delicious idea for next time!