Last Updated on 17 December 2023 by cooksimply
Fried food is one of my guilty pleasures. And in particular, I love crispy fried chicken wings. There’s something rather satisfying digging into a large bowl of them – as they’re finger-licking good every single time. And even more so when you make them fresh at home just like you’d order in Chinese restaurants. This Chinese style recipe is something my parents have handed down to me. They used to have this on the menu of their Chinese takeaway, and it was very popular. Best of all, this salt and pepper chicken wings recipe is really easy to make. It’s not the healthiest option, but if it’s the weekend and I want something naughty, give me these crispy chicken wings and I’m so happy.
With a light and crispy batter made from cornflour and egg whites, seasoned with salt, pepper, garlic and chilli, it’s impossible to have only a few. And you really don’t need to spend money on a Chinese takeaway when you find out how quick and easy this salt and pepper chicken recipe is. You also don’t need many ingredients – rummage through your store cupboard and fridge and I am sure you will find all you need including garlic and eggs. Meanwhile, chicken wings are widely available in supermarkets and they’re good value for money, too. Winner winner chicken dinner…
Where do Chinese salt and pepper chicken wings come from
The origins of Chinese salt and pepper chicken wings can be traced back to the vibrant street food culture of southern China. This iconic dish is celebrated for its irresistible combination of crispy skin and punchy flavours, making it a popular choice with anyone who tries it. The roots of salt and pepper chicken wings reflect the rich heritage of Chinese cuisine, where the art of deep frying and seasoning has been perfected over generations. In Chinese culinary tradition, the balance of flavours is a fundamental principle, and these salt and pepper chicken wings are the perfect example. Of course, there are lots of different interpretations, however, simplicity is often the key to lots of Chinese food and these crispy wings passed down from my family really are an easy and delicious recipe.
What ingredients are needed?
The key ingredient for crispy salt and pepper chicken wings is corn flour [corn starch], which helps provide a lovely crispy coating and light batter that has a lovely crunch before you get to the succulent meat. For this recipe you’ll need:
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chicken wings
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egg whites
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sea salt
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garlic cloves
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Fresh green or red chilli
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Enough vegetable oil for frying
How to make these Chinese takeaway salt and pepper chicken wings
First, pat dry the chicken wings with paper towels, ensuring that excess moisture is removed – this helps make sure the salt and pepper wings will be extra crispy. While some recipes suggest you marinate the chicken wings before frying, I think the flavour is enhanced after the chicken is fried. Then combine the chicken wings in egg white – which helps the corn flour to coat the wings evenly.
You will need a large pot or wok to be able to fry these salt and pepper chicken wings in at least two inches of hot vegetable oil [avoid using olive oil]. You can also use a deep fryer if you have one. Make sure the temperature of the oil is at a high heat around 180° (350F) or you will not get a crispy, light coating on the chicken – cooking time is approximately 8 minutes. Once the wings are done, use a slotted spoon and place them on kitchen towels to remove any excess oil. Then leave on a cooling rack while you prepare the flavouring.
Use a pestle and mortar and add the chopped garlic and chilli to the salt and pepper. Grind together to mix, but not so much that it resembles a paste. If you don’t have a pestle and mortar, just use the end of a wooden spoon and crush the ingredients in a bowl.
Heat a small frying pan, no need to add oil, then dry fry the garlic, salt, pepper and chilli for a few minutes. You’ll start smelling the aromatics being released. In a bowl, toss the chicken wings with the seasoning mix thoroughly coating the chicken wings. If you don’t like spicy food, you can omit the fresh chillies.
How do I serve Chinese salt and pepper chicken wings?
These are fantastic if you fancy a snack, or perfect as an appetiser. Or if you want to make a main meal out of them eat them alongside noodles – including my spring onion noodles or rice, including my egg fried rice. We also like to dip them in Chinese chilli sauce, to add an extra fiery hit. The best part? Eat them any way you like, but be warned – they won’t last very long.
Try other ingredients
This method of cooking can be used for other ingredients, too. If you fancy salt and pepper crispy squid or salt and pepper crispy prawns, for instance, coat the squid and shrimp in the egg white and the cornflour and fry for only a few minutes – these won’t take as long as chicken wings. Toss in the seasoning and serve in the same way.
Can you keep leftovers?
If you do have any leftovers, then you can keep them in the fridge in an airtight container for up to three days and then reheat them in the oven on a baking tray or in an air fryer. You could also freeze these chicken wings for up to three months. Make sure you defrost them thoroughly, before reheating.
Other chicken recipes you might like
Air fryer crispy chicken wings
Satay chicken with peanut sauce
Indian spiced chicken
Chicken shawarma
Chinese salt and pepper chicken wings
Ingredients
For the chicken wings
- 1 kg chicken wings
- 60 g cornflour
- 2 egg whites beaten
- vegetable oil for frying
Seasoning
- 2 cloves of garlic
- 1 red or green chilli
- 2 tsp sea salt
- 2 tsp black pepper
Instructions
- Pour vegetable oil into a wok or large pot so there is at least 2 inches worth and heat until the temperature reaches 180° (350F). Alternatively, if you have a deep fat fryer you can use this, and heat the oil to the correct temperature.
- In a large bowl add the chicken wings to the beaten egg whites and coat them really well.
- Then add the cornflour and mix thoroughly. I find it best to use my hands. The consistency will feel like a thin batter.
- Add a few batches to the oil at a time and fry for 8 minutes, turning them now and then with a slotted spoon or tongs. Once golden, take them out and put them on kitchen paper to drain while you fry the other batches - you will probably need to do about 3-4 batches in total.
- Get a pestle and mortar and add the chopped garlic and chill to the salt and pepper. Grind together to mix, but not so much that it resembles a paste. If you don't have a pestle and mortar, just use the end of a wooden spoon and crush the ingredients in a bowl.
- Get a small frying pan and put on a high heat. Transfer the salt, pepper, garlic and chilli mix into the hot pan and dry fry for a 1-2 minutes (no oil) to release the flavours.
- In a bowl, toss the chicken wings with the seasoning mix thoroughly coating the chicken. And then serve on their own with a cold beer, or alongside egg fried rice and lots of chilli oil. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you or what variation you made of my chicken wings. Leave a comment below and tag @cooksimplyathome on Instagram. Plus, I’ve got more ideas here on my recipe index.
