Last Updated on 12 June 2026 by cooksimply
Chinese salt and pepper chicken wings are coated in a light cornflour batter, fried until golden and crisp, then tossed in a dry-fried mix of salt, white pepper, garlic and chilli. This is my family’s takeaway recipe. Below is the method, an air fryer option, and the tips that get you that proper restaurant crunch.
Fried food is one of my weaknesses, and crispy chicken wings most of all. These ones mean a bit more to me, though, because they come from my late grandad and dad’s Chinese takeaway. They ran it for over 30 years, from the mid-1980s, two generations behind the same counter. Salt and pepper wings were one of the most popular things on the menu, the order regulars came back for again and again.
There was never a written recipe. Like a lot of takeaway cooks, my grandad and dad just knew it, throwing things in by eye and adjusting as they went. Everything lived in their heads. So this is my version, pieced together from watching them cook these by the hundred: a light cornflour coating, fried until golden, then tossed in a dry-fried salt and white pepper mix. Once you’ve made them at home, you’ll see why people kept coming back.
With a light, crispy coating of cornflour and egg white, seasoned with salt, white pepper, garlic and chilli, it’s impossible to stop at a few. You don’t need a takeaway and you don’t need many ingredients, just a rummage through the store cupboard and fridge. Chicken wings are widely available and good value 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 I picked up from the takeaway
A few things make the difference between home wings and proper takeaway ones, and they’re the details I absorbed from watching my dad and grandad. White pepper, not black, for that sharp, distinctive warmth. Dry-frying the seasoning in a hot pan first to wake up the aromatics, never just sprinkling it on raw. And frying in small batches so the oil stays hot and the coating turns crisp rather than greasy. None of it was ever written down, but get those three right, and you’re most of the way to the real thing.
What ingredients are needed?
The key ingredient for crispy salt and pepper wings is cornflour, sometimes labelled cornstarch, which gives that light, crunchy coating over the succulent meat. Potato starch works just as well if you have it, and some say it crisps up even harder. The other thing worth knowing is the pepper. Chinese takeaways tend to use white pepper rather than black, which has a sharper, slightly fiery heat that’s closer to the flavour you get from the takeaway. I use a mix, but white pepper is the secret to that authentic taste. For this recipe, you’ll need:
- chicken wings
- egg whites
- cornflour (or potato starch)
- sea salt
- white pepper (and black pepper if you like)
- garlic cloves
- fresh green or red chilli
- spring onions, to finish
- 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.
The secret to extra crispy wings: fry them twice
If you want wings that stay crisp the way they do at the takeaway, fry them twice. Cook them through on the first fry at 180°c/350°F until pale golden, then lift them onto a wire rack to rest for a few minutes. Turn the heat up slightly and fry them a second time for 1 to 2 minutes until deep golden brown. The first fry cooks the meat, the second drives off surface moisture and sets that shatteringly crisp coating. A wire rack rather than kitchen paper between fries keeps the bottoms from going soft.
Can you make salt and pepper wings in an air fryer?
Yes, and it’s a lighter option. Coat the wings as normal, then spray them well with oil and air fry at 200°c/400°F for around 20 to 25 minutes, turning halfway, until golden and cooked through. They won’t be quite as crisp as deep-fried, but they’re still lovely, and you skip the pan of hot oil. Toss them in the dry-fried seasoning exactly the same way. If you want them crisper, give them an extra 3 to 5 minutes and a good spray of oil.
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.
Frequently asked questions
What is the salt and pepper seasoning made of?
The classic mix is salt, white pepper, finely chopped garlic and fresh chilli, dry-fried in a hot pan to release the aromatics. Some versions add a pinch of Chinese five-spice or a little sugar. The dry-frying is what gives it that distinctive takeaway aroma.
Why are my wings not crispy?
Usually wet wings or oil that isn’t hot enough. Pat the wings really dry before coating, and make sure the oil is up to 180°c/350°F before they go in. Frying in small batches keeps the temperature from dropping, and a second fry gives you the crispiest result.
Can I use chicken breast instead of wings?
Yes. The same method works beautifully for bite-sized pieces of chicken breast or thigh, which is how a lot of takeaways serve salt and pepper chicken. They’ll need a little less time in the oil, so fry until golden and cooked through.
What’s the best oil for frying chicken wings?
A neutral oil with a high smoke point, like vegetable, groundnut or rapeseed. Avoid olive oil, as it burns at frying temperatures and the flavour doesn’t suit the dish.
What does salt and pepper chicken taste like?
Crisp and savoury, with a warm peppery heat from the white pepper, a hit of garlic, and gentle chilli warmth. It’s moreish rather than fiery, though you can dial the chilli up or down to taste.
Can you make it less spicy?
Easily. Leave the fresh chilli out altogether, and you’ve still got a delicious garlicky, peppery wing. The white pepper brings a little warmth on its own, so they’re far from bland.
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 or potato starch
- 2 egg whites beaten
- vegetable oil for frying
Seasoning
- 2 cloves of garlic
- 1 red or green chilli
- 2 tsp sea salt
- 2 tsp white pepper or black as an alternative
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 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.
- 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.
