No Sauce, No Mess: Crispy Salt & Pepper Chicken Wings

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Why You’ll Love These Salt & Pepper Wings

If you’ve ever ordered salt & pepper wings from your favorite Chinese spot, you know exactly what I mean — they look simple, but they bring big flavor. These wings are extra crispy on the outside, juicy inside, and loaded with garlicky, peppery goodness.

Plus, they don’t rely on sticky sauces — all the punch comes from the fresh stir-fry topping and classic spices. Once you make these at home, the takeout menu might get a break!

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Salt & Pepper Wings Ingredients

For the Wings

• 2½ lbs chicken wings (split into flats and drums)
• 1 teaspoon salt
• ½ teaspoon white pepper or black pepper
• ½ teaspoon garlic powder
• ½ teaspoon Chinese five-spice (optional, but amazing for depth)
• 1 cup potato starch or cornstarch (for dredging)
• Neutral oil, for frying

For the Stir-Fry Topping

• 4 cloves garlic, finely minced
• 2–3 fresh red chilies (or 1 Fresno chili), thinly sliced
• 3 scallions, chopped
• 1 tablespoon neutral oil
• 1–2 teaspoons chicken bouillon powder
• Extra pinch of salt & white pepper, to taste

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How to Make Chinese-Style Salt & Pepper Wings

Step 1 — Season & Dredge

First things first — pat your wings dry with paper towels to help them crisp up.

In a big bowl, toss the wings with salt, white pepper, garlic powder, and five-spice (trust me, the five-spice gives it that subtle depth you taste in real Chinese takeout).

Let them sit for about 10–15 minutes so the seasoning has time to stick.

Then, dredge the wings in potato starch until every piece is coated. Shake off any excess and lay them on a wire rack — this helps the coating set up and stay crispy when you fry.

Step 2 — Chop & Prep the Stir-Fry Topping

While the wings rest, prep your flavor bomb. Mince the garlic, slice your chilies, and chop the scallions. Keep it all handy — once you fry, things move fast!

Step 3 — Fry the Wings

Heat neutral oil in a deep pot or fryer to 350°F (175°C). Fry the wings in batches so you don’t overcrowd the pot — about 8–10 minutes per batch until golden brown and crispy.

Transfer each batch to a wire rack or paper towels to drain off extra oil.

Pro tip: If you want them extra crunchy, double-fry! Fry once at 325°F, rest for a few minutes, then fry again at 375°F to lock in the crisp.

Step 4 — Stir-Fry the Aromatics

In a large wok or skillet, heat 1 tablespoon of neutral oil over medium-high. Toss in the minced garlic and sliced chilies — stir-fry for about 30 seconds. Be ready — garlic burns fast!

Add the chopped scallions and stir another 30 seconds for that fragrant, wok-kissed finish.

Sprinkle in the chicken bouillon powder for a hit of umami and give it a quick toss.

Step 5 — Toss & Serve

Add your hot, crispy wings to the wok. Toss them in the garlic-chili-scallion mixture so every bite gets coated in that punchy, savory flavor. Finish with a pinch of extra salt and white pepper to taste.

Serve immediately — these wings are best piping hot, crispy, and fresh!

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More Chicken Wing Recipes

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