Crispy and Juicy Salt and Pepper Chicken Wings
Crispy and Juicy Salt and Pepper Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, trimmed of loose skin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Dredge
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
For the Aromatics
- 2 red chili peppers, thinly sliced
- 2 jalapeño peppers, thinly sliced
- 4 cloves garlic, crushed and minced
For the 'Crack Dust' Seasoning
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon MSG
- 4 cups cooking oil, for deep frying, plus 1 tablespoon for stir-frying
Instructions
- 1
Place the trimmed chicken wings into a large bowl. Add garlic powder, onion powder, ginger powder, Shaoxing wine, light soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Mix all ingredients thoroughly, ensuring every piece is nicely and evenly coated.
⏱️ 5 min
- 2
Cover the bowl of marinated wings and refrigerate for at least 1 hour to allow the flavors to meld.
⏱️ 60 min
- 3
While the wings are marinating, prepare the aromatics. Thinly slice the red chili peppers and jalapeño peppers. Crush and then mince the garlic.
⏱️ 5 min
- 4
In a separate medium bowl, combine all-purpose flour, cornstarch, and baking powder. Whisk these dry ingredients together to create the dredge.
⏱️ 2 min
- 5
In a large heavy-bottomed pot or Dutch oven, heat 4 cups of cooking oil to 350°F. Carefully cover each marinated chicken wing in the dredge, tapping off any excess.
⏱️ 5 min•🌡️ 350
- 6
Gently lay the dredged wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 4 minutes, then remove the wings from the oil and place them on a wire rack set over a baking sheet to rest.
⏱️ 8 min•🌡️ 350
- 7
Once all wings have completed their first fry and rested, increase the oil temperature slightly if needed. Drop the wings back into the hot oil for a second fry. Fry for 3 minutes, or until golden brown and crispy. Remove and place back on the wire rack.
⏱️ 7 min•🌡️ 350
- 8
While the wings are resting from their second fry, heat 1 tablespoon of cooking oil in a wok over high heat. Add the minced garlic and sliced chilis to the wok and stir-fry briefly until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 9
Add the double-fried chicken wings to the wok with the garlic and chilis. Toss everything together to combine.
⏱️ 1 min
- 10
In a small bowl, combine 1 teaspoon of salt, 1 teaspoon of white pepper, 1/2 teaspoon of granulated sugar, and 1/2 teaspoon of MSG. Mix these ingredients together to create the 'crack dust' seasoning blend.
⏱️ 1 min
- 11
Sprinkle a little of the prepared 'crack dust' over the chicken wings in the wok. Toss to coat evenly. Serve the Salt and Pepper Chicken Wings immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy and Juicy Salt and Pepper Chicken Wings
For the Chicken Wings
- 2 pounds chicken wings, trimmed of loose skin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Dredge
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
For the Aromatics
- 2 red chili peppers, thinly sliced
- 2 jalapeño peppers, thinly sliced
- 4 cloves garlic, crushed and minced
For the 'Crack Dust' Seasoning
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon MSG
- 4 cups cooking oil, for deep frying, plus 1 tablespoon for stir-frying
Instructions
- 1
Place the trimmed chicken wings into a large bowl. Add garlic powder, onion powder, ginger powder, Shaoxing wine, light soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Mix all ingredients thoroughly, ensuring every piece is nicely and evenly coated.
⏱️ 5 min - 2
Cover the bowl of marinated wings and refrigerate for at least 1 hour to allow the flavors to meld.
⏱️ 60 min - 3
While the wings are marinating, prepare the aromatics. Thinly slice the red chili peppers and jalapeño peppers. Crush and then mince the garlic.
⏱️ 5 min - 4
In a separate medium bowl, combine all-purpose flour, cornstarch, and baking powder. Whisk these dry ingredients together to create the dredge.
⏱️ 2 min - 5
In a large heavy-bottomed pot or Dutch oven, heat 4 cups of cooking oil to 350°F. Carefully cover each marinated chicken wing in the dredge, tapping off any excess.
⏱️ 5 min•🌡️ 350 - 6
Gently lay the dredged wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 4 minutes, then remove the wings from the oil and place them on a wire rack set over a baking sheet to rest.
⏱️ 8 min•🌡️ 350 - 7
Once all wings have completed their first fry and rested, increase the oil temperature slightly if needed. Drop the wings back into the hot oil for a second fry. Fry for 3 minutes, or until golden brown and crispy. Remove and place back on the wire rack.
⏱️ 7 min•🌡️ 350 - 8
While the wings are resting from their second fry, heat 1 tablespoon of cooking oil in a wok over high heat. Add the minced garlic and sliced chilis to the wok and stir-fry briefly until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 9
Add the double-fried chicken wings to the wok with the garlic and chilis. Toss everything together to combine.
⏱️ 1 min - 10
In a small bowl, combine 1 teaspoon of salt, 1 teaspoon of white pepper, 1/2 teaspoon of granulated sugar, and 1/2 teaspoon of MSG. Mix these ingredients together to create the 'crack dust' seasoning blend.
⏱️ 1 min - 11
Sprinkle a little of the prepared 'crack dust' over the chicken wings in the wok. Toss to coat evenly. Serve the Salt and Pepper Chicken Wings immediately.
⏱️ 1 min