Salt & Pepper Wings

5 from 1 vote

Craving Chinese takeout at home? These Salt & Pepper Chicken Wings are crispy, savory, and packed with wok-fired flavor. Think golden fried wings tossed with garlic, fresh chilies, scallions, and that signature salty punch that makes them so addicting — and they come together fast. Perfect for game day, parties, or a weeknight treat when you want finger-lickin’ good wings without the sticky sauce mess.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Chicken Recipes, Comfort Food, Main Course

Cuisine: American

Servings: people

Author: Matt Price

Equipment

Large Skillet or Wok
Deep Fryer or Heavy-Bottomed Pot
Wire Rack
Tongs or Slotted Spoon
Paper Towels

Ingredients

For the Wings

2½ lbs chicken wings split into flats and drums
1 teaspoon salt
½ teaspoon black pepper or white 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 tsps chicken bouillon powder
Extra pinch of salt & white pepper to taste

US Customary - Metric

Instructions

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.
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.

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!

Notes

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.

Nutrition