Crispy Salt and Pepper Chicken Wings

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Crispy Salt and Pepper Chicken Wings

These Salt and Pepper Chicken Wings are a flavor-packed, crispy delight that’s perfect for game nights, parties, or anytime you crave something spicy, crunchy, and utterly addictive. The key to their irresistible crunch lies in a simple dry cure and a double-fry method that delivers shatteringly crisp skin with every bite. The trio of freshly ground peppercorns—black, white, and Sichuan—adds bold aroma and a tongue-tingling kick.

Why You’ll Love This Recipe:

  • Extra crispy wings thanks to a salt cure and double-frying
  • Big, bold flavors from freshly ground pepper and garlic
  • Make-ahead friendly—perfect for entertaining!

Ingredients:

  • 1 kg (2 lb) chicken wings
  • 1 tsp black peppercorns
  • 1 tsp white peppercorns
  • 1 tsp Sichuan peppercorns
  • 1½ tbsp sea salt (for curing), plus 2 tsp extra (for final seasoning)
  • 3 tsp garlic powder
  • ¼ tsp chili flakes
  • Oil for deep frying
  • Cornflour & plain flour, for batter (quantities below)
  • Cold water, for batter

Instructions:

1. Prepare the Pepper Mix:

Grind the black, white, and Sichuan peppercorns using a mortar and pestle or spice grinder. This freshly ground mix is key to the signature aroma and flavor of the wings.

2. Cure the Chicken:

In a large bowl, combine half of the pepper mix with the chicken wings, 1½ tablespoons sea salt, and garlic powder. Toss thoroughly to coat. Arrange the wings in a single layer on a baking tray with a rack to allow air circulation. Loosely cover with cling film and refrigerate for at least 4 hours or preferably overnight.

3. Make the Batter:

Just before frying, mix together equal parts cornflour and plain flour (about ½ cup each) in a large bowl. Make a well in the center and whisk in cold water until the batter is smooth and has a consistency similar to coconut milk.

4. First Fry:

Heat oil in a deep pan or wok (fill to about ⅓ capacity). Once medium-hot, dip each wing in the batter, shake off excess, and carefully place into the oil. Fry in batches for 5–6 minutes, or until lightly golden. Remove with a slotted spoon and drain on a rack. Skim off excess batter bits from the oil to keep it clean.

5. Second Fry:

Let the wings cool (you can refrigerate them if making ahead). Reheat oil to 180°C (350°F). Fry wings again in batches for 4–5 minutes, or until golden, crispy, and cooked through. Drain on paper towels.

6. Final Seasoning:

Mix the remaining pepper mix with 2 teaspoons salt and ¼ tsp chili flakes. Sprinkle generously over the warm wings.

7. Serve:

Enjoy hot with your favorite dipping sauce—chili garlic, sweet chili, or soy-vinegar dip all work wonderfully.

Tips for Best Results:

  • Drying the wings uncovered in the fridge ensures ultra-crispy skin.
  • Double frying removes moisture and guarantees crunch.
  • Freshly ground peppercorns elevate the flavor

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