That’s a great choice! Salt and pepper chicken wings are crispy, savory, and spicy wings that are popular in Chinese restaurants and takeouts. They are easy to make at home with just a few ingredients and some simple techniques. At the same time, they are also a crowd pleaser for parties and game days.
The wings are seasoned with salt, white pepper, and sometimes five-spice powder, then deep-fried in hot oil until golden and crispy. They are then tossed with some chopped green onions, garlic, and more salt and pepper for extra flavor and aroma. Some people also like to add some red chili peppers for some heat.
The key to making this dish is to fry the chicken wings twice. The first time is to cook them through and make them tender, and the second time is to make them extra crispy and crunchy. You can use a deep-fryer, a wok, or a large skillet to fry the chicken wings, but make sure the oil is hot enough to seal the juices and create a crisp crust. You can also use an air-fryer or an oven to make a healthier version of this dish, but the texture may not be as satisfying.
Salt and pepper chicken wings are best served hot and fresh, with some lemon wedges, vinegar, or ketchup for dipping. They are also great with some cold drinks, such as beer, soda, or tea.
Prepare the ingredients:
● 2 pounds of chicken wings
● 1/4 cup of cornstarch
● 1/4 teaspoon of baking powder
● 1/4 teaspoon of salt
● 1/4 teaspoon of white pepper
● 4 cups of vegetable oil, for frying
● 2 tablespoons of chopped green onions
● 4 cloves of garlic, minced
● 1/4 teaspoon of salt
● 1/4 teaspoon of white pepper
● 1/4 teaspoon of five-spice powder (optional)
● 2 red chili peppers, sliced (optional)
Season and coat the chicken wings:
To make the chicken wings crispy and flavorful, I need to season and coat them with some cornstarch and baking powder. This will help create a light and crunchy crust that will seal the juices and prevent the wings from drying out.
In a large bowl, I whisk together the cornstarch, baking powder, salt, and white pepper. I make sure they are well combined and there are no lumps.
I add the chicken wings to the bowl and toss them with the cornstarch mixture. I make sure they are evenly coated and there is no excess flour.
I transfer the chicken wings to a baking sheet and spread them in a single layer. I let them rest for about 15 minutes at room temperature. This will help the coating stick to the wings and dry out a bit.
Fry the chicken wings:
To fry the chicken wings, I need to heat up some oil in a deep-fryer, a wok, or a large skillet. I prefer to use vegetable oil, but you can also use peanut oil, canola oil, or olive oil. The oil should be hot enough to sizzle when I drop a small piece of chicken in it. Here’s what I do:
I heat up about 4 cups of oil over medium-high heat until it reaches about 375°F. I use a thermometer to check the temperature, or I can also test it with a wooden chopstick. If bubbles form around the chopstick, the oil is ready.
I carefully lower the chicken wings into the hot oil, one by one, using a slotted spoon or tongs. I don’t overcrowd the pan, and I leave some space between the wings. I fry them in batches, depending on the size of my pan.
I fry the chicken wings for about 10 minutes, turning them occasionally, until they are cooked through and golden brown. I use a meat thermometer to check the doneness of the chicken. It should read at least 165°F when inserted into the thickest part of the wing.
I transfer the fried chicken wings to a baking sheet lined with paper towels to drain the excess oil. I keep them warm in a low oven while I fry the rest of the wings.
Make the salt and pepper seasoning:
To make the salt and pepper seasoning, I need to sauté some green onions, garlic, salt, pepper, and five-spice powder in a small amount of oil. This will create a fragrant and spicy mixture that will coat the chicken wings and enhance their flavor.
In a small bowl, I mix together the salt, pepper, and five-spice powder. I set it aside for later.
In a small skillet, I heat up about 2 teaspoons of oil over medium-high heat. I add the chopped green onions and garlic and cook them for about 2 minutes, stirring frequently, until they are soft and golden.
When I reduce the heat to low and add the salt and pepper mixture. I stir well to combine everything and cook for another minute, until the spices are toasted and aromatic.
and then I turn off the heat and transfer the seasoning to a large plate. I spread it in an even layer and let it cool slightly.
Toss and garnish the chicken wings:
To finish the dish, I need to toss the chicken wings with the salt and pepper seasoning and garnish them with some red chili peppers. This will add some color and spice to the dish and make it more appetizing.
I transfer the chicken wings to a large bowl and add the salt and pepper seasoning. I toss them well to coat them evenly with the seasoning. I make sure every wing is covered with the flavorful mixture.
And then I arrange the chicken wings on a large plate and sprinkle some sliced red chili peppers over them. I also add some lemon wedges for some extra zing. I admire the beautiful presentation of the dish and smell the enticing aroma.
Pay attention:
● Before with cornstarch mixture with chicken wings, chicken wings is dry. You can pat them dry with some paper towels or let them air dry for a while. This will help the coating stick better and prevent the oil from splattering.
● The oil must be hot enough before you fry the wings. You can use a thermometer to check the temperature, or you can test it with a wooden chopstick or a small piece of chicken. If the oil is not hot enough, the chicken wings will be soggy and greasy. If the oil is too hot, the chicken wings will burn and dry out.
● You fry the chicken wings must be twice. The first time is to cook them through and make them tender, and the second time is to make them extra crispy and crunchy. You can adjust the frying time according to the size of your chicken wings, but don’t overcook or undercook them. You can use a meat thermometer to check the doneness of the chicken. It should read at least 165°F when inserted into the thickest part of the wing.
● Make sure you drain the excess oil from the chicken wings. You can use a slotted spoon to transfer them to a baking sheet lined with paper towels, or you can use a wire rack to let the oil drip off. This will keep the chicken wings crispy and prevent them from becoming soggy.
About the origin of the dish:
Salt and pepper chicken wings are a traditional dish from the Cantonese cuisine, which originated in the Guangdong province of China. Cantonese cuisine is one of the eight major cuisines of China, and it is known for its fresh, simple, and delicate flavors. Cantonese cuisine emphasizes the natural taste and quality of the ingredients, and it uses minimal seasoning and oil. Salt and pepper are the most common seasonings in Cantonese cuisine, and they are used to enhance the flavor of various dishes, such as seafood, meat, and vegetables.
Related dishes:
Honey Garlic Chicken Wings.
Lemon Pepper Chicken Wings.
If you like these dishes too, you can keep an eye on us. Oh, erm welcome to join me in my 1000 Days of Chicken challenge, yo!
What is a good chicken with salt recipe?
There are many ways to cook chicken with salt, but one of my favorites is salt baked chicken. It’s a traditional dish from the Cantonese cuisine, and it’s very simple but flavorful. The chicken is coated with salt and baked in a hot oven until tender and juicy. The salt helps to seal the moisture and enhance the natural taste of the chicken. It’s a very easy and satisfying dish that only requires chicken, salt, and some herbs