Go Back
Print Pin

Salt and Pepper Chicken Wings

Crispy, double fried chicken wings seasoned with salt, white pepper garlic, and serrano chilies! This dish is inspired by the classic Cantonese dish: Salt and Pepper Squid
Prep Time 1 hour 10 minutes
Cook Time 9 minutes
Servings 4 servings
Author Olivia Lam

Ingredients

For the Chicken Wings Marinade:

  • 2 lbs. Chicken Wings
  • ¾ cup Shaoxing Wine
  • 1½ tsp Soy Sauce
  • 1½ tsp Sesame Oil
  • 1 tsp Fish Sauce
  • 3 Garlic Cloves (minced)
  • 1 Tbsp Minced Ginger
  • ½ tsp Kosher Salt

For Frying the Chicken Wings:

  • As Needed Neutral Oil (for frying)
  • 1 cup Cornstarch
  • 1 tsp Baking Powder
  • ⅛ tsp White Pepper

For the Chili Garlic Topping:

  • 1 Tbsp Unsalted Butter
  • 2 Serrano Peppers (thinly sliced, use 3 if you want more spice)
  • 4 Garlic Cloves (thinly sliced)
  • As Needed Flaky Salt (for seasoning)

Instructions

For the Chicken Wings Marinade:

  • Add all of the ingredients for the chicken wings marinade into a large bowl. Mix everything together until evenly distributed. Cover the bowl with plastic wrap and place it in the fridge to marinate for 30 minutes to 1 hour.

For Frying the Chicken Wings:

  • Pour enough of the neutral oil into a pot so that it's 3-4 inches deep. Heat the oil to 325℉.
  • While the oil heats, add the cornstarch, baking powder, and white pepper into a large bowl. Whisk so that the ingredients are combined.
  • Remove the chicken wings from the marinade then pat them dry with paper towels. Dust each chicken wing in the cornstarch mixture until well coated. Shake off any excess cornstarch.
  • Working in batches, gently add the coated chicken wings into the hot oil. Fry for 5-7 minutes until the chicken wings are lightly golden brown and mostly cooked through. Remove them from the oil and place them on a wire rack to cool for 15 minutes.
  • Now heat the oil to 375℉. Working in batches, add the cooled chicken wings back into the hot oil. Cook for 3-5 minutes until the chicken wings are golden brown, crispy, and fully cooked through. Remove them from the oil and place them back onto the wire rack to drain.

For the Chili Garlic Topping:

  • Heat a sauté pan over medium high heat. Add in the unsalted butter then allow it to melt. Quickly add in the sliced serrano peppers and garlic. Sauté for 1 minute until they are lightly golden brown and you can smell the aroma. Evenly distribute this mixture over the fried chicken wings. Season with a sprinkle of flaky salt over top and enjoy!