Name: Salt and Pepper Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs Chicken wings (flats and drumettes); 0.5 cup Cornstarch; 1 tsp Baking powder; 1 tbsp Sichuan peppercorns; 1 tbsp Sea salt; 4 cloves Garlic, minced; 2 pieces Red bird's eye chili, sliced; 3 stalks Green onions, sliced; 2 cups Vegetable oil for frying

"These wings feature an incredibly light and crunchy cornstarch coating, seasoned with a signature blend of toasted Sichuan peppercorns and sea salt. Topped with stir-fried garlic, fresh chilies, and scallions, they deliver a perfect balance of heat, salt, and savory aromatics."

Ingredients

Qty	Item
2 lbs 900 g	Chicken wings (flats and drumettes)
0.5 cup 65 g	Cornstarch
1 tsp 5 g	Baking powder
1 tbsp 5 g	Sichuan peppercorns
1 tbsp 15 g	Sea salt
4 cloves 12 g	Garlic, minced
2 pieces 10 g	Red bird's eye chili, sliced
3 stalks 30 g	Green onions, sliced
2 cups 475 ml	Vegetable oil for frying

How to Make Salt and Pepper Chicken Wings

In a dry skillet over medium heat, toast the Sichuan peppercorns and sea salt for 2-3 minutes until fragrant. Transfer to a spice grinder or mortar and pestle and grind into a fine powder.

Pat the chicken wings completely dry with paper towels. In a large bowl, whisk together the cornstarch, baking powder, and 1 tablespoon of the prepared salt and pepper mix.

Toss the wings in the cornstarch mixture until evenly coated, shaking off any excess.

Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the wings in batches for 8-10 minutes until golden brown and crispy. Drain on a wire rack.

Remove all but 1 tablespoon of oil from the wok. Over high heat, stir-fry the minced garlic, sliced chilies, and green onions for 30 seconds until fragrant.

Return the fried wings to the wok, sprinkle with the remaining salt and pepper spice mix, and toss rapidly for 1 minute to coat. Serve immediately.

·
Moisture is the enemy of crispiness; always pat your wings extremely dry before coating.
·
For extra crunch, double-fry the wings: fry once at 325°F for 8 minutes, let rest, then fry again at 375°F for 2 minutes.
·
If you don't have Sichuan peppercorns, a blend of white and black peppercorns still provides a great flavor profile.
·
Baking powder helps create tiny bubbles in the coating, which increases the surface area for maximum crunch.

Frequently Asked Questions

Can I make these in an air fryer?

Yes! Coat the wings as directed, spray with a bit of oil, and air fry at 400°F for 20-25 minutes, flipping halfway through.

What is the best salt to use?

Fine sea salt or kosher salt works best as it adheres more easily to the wings than coarse salt.

Are these very spicy?

The spice level depends on the chilies used. You can deseed the bird's eye chilies to reduce the heat while keeping the flavor.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F to maintain crispiness; avoid the microwave.

Video Tutorials

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