Salt and pepper chicken wings is one of the best tasting Asian chicken wings dish. What I can say is that it is a fried chicken with a twist. Because the fried chicken is sauteed with onion, ginger and spring onions and them coated with sesame oil, rice wine and five spice powder. I’m sure you are going to enjoy it with the barbecue dipping sauce included in this recipe.
But you can always replace the dipping sauce with your favorite kind of dipping sauces. This recipe is also versatile that you can replace the chicken wings with your favorite chicken parts like drumsticks, chicken fillet or chicken thigh.
Salt and Pepper Chicken: A Family Favorite for Celebrations
When I think about weekends at my Tita Linda’s house in Quezon City, one dish always comes to mind—her legendary salt and pepper chicken wings. Back when we were kids, every Saturday afternoon felt like a mini-fiesta in her tiny but lively kitchen. My cousins and I would sit by the window, watching her fry up batch after batch of golden wings, the aroma filling the house and making our stomachs growl.
Tita Linda first learned this recipe from her old neighbor, a sweet lola from Cebu who had a talent for making simple dishes taste like something from a fancy Chinese restaurant. But of course, my tita added her own twist. Instead of just frying and serving, she tossed the wings in a fragrant stir-fry of garlic, chilies, and ginger. She said this step was her secret to making the wings taste extra special—and she was absolutely right.
What Makes Salt and Pepper Chicken Wings So Irresistible
There’s fried chicken, and then there’s salt and pepper chicken wings. What sets this dish apart is its bold combination of textures and flavors. The wings are crispy on the outside but juicy on the inside, with just the right touch of savory seasoning. And after frying, the wings take a quick toss in a sizzling wok, soaking up the fragrant aroma of garlic and fresh chilies. This last step gives the chicken a depth of flavor that’s hard to resist.
The beauty of this recipe is its versatility. My cousin Arman, who loves dark meat, sometimes swaps the wings for boneless thighs. My sister Marife prefers breast fillet for easier eating, especially when she serves it to her kids. No matter which cut you use, the technique works just the same—and the results are always delicious.
Mastering the Crispy Coating: Why Cornstarch is Key
If there’s one tip Tita Linda swore by, it was using cornstarch for that crispy coating. She explained that cornstarch creates a light, crunchy crust that stays crisp even after tossing in the flavorful sauté. Compared to flour, cornstarch has a finer texture and doesn’t absorb as much oil, giving the chicken that delicate crunch you expect from authentic Chinese-style fried chicken.
To lock in flavor, we season the chicken wings with salt and pepper before dredging them in cornstarch and dipping them in egg. This simple marinade seasons the meat all the way through, ensuring every bite bursts with savory goodness.
The Magic of the Sauté: Garlic, Ginger, and Chilies
Once the wings are fried to a perfect golden brown, the real magic happens. A quick sauté in garlic, fresh chilies, spring onions, and ginger infuses the crispy wings with bold aromatics. This technique, often used in many Asian stir-fry recipes, enhances the natural flavor of the chicken while adding a layer of irresistible fragrance.
Tita always said this step was like dressing up your fried chicken for a party. Instead of serving plain fried wings, you get a dish that’s bursting with personality—spicy, garlicky, and a little bit sweet from the rice wine and sesame oil. And let’s not forget the five spice powder, which brings a subtle warmth that ties all the flavors together beautifully.
Food for Thought: The Chinese Influence on Filipino Cuisine
Although salt and pepper chicken is often associated with Chinese restaurants, the dish has found a permanent home in Filipino kitchens. Chinese immigrants brought their cooking techniques to the Philippines centuries ago, and many of their signature dishes, like lumpia and pancit, evolved into what we now call Filipino food. This dish is part of that delicious cross-cultural exchange. It’s easy to see why it’s so popular here—crispy fried chicken with bold, aromatic flavors? That’s a universal crowd-pleaser.
In fact, my uncle Ramil, who worked in Hong Kong for several years, always joked that this dish reminds him of the late-night street food stalls where workers would gather after long shifts. Salty, peppery chicken paired with an ice-cold beer—it’s comfort food at its best, whether you’re in Manila or Kowloon.
Don’t Skip the Dipping Sauce For Salt and Pepper Chicken
While the wings are already flavorful on their own, a good dipping sauce takes them over the top. In our house, we always make a simple barbecue sauce simmered with soy sauce, ketchup, and a touch of vinegar. The sweet-tangy sauce complements the savory wings perfectly, but honestly, you could use whatever dipping sauce you love—spicy vinegar, banana ketchup, even a creamy mayo-garlic dip.
Final Thoughts: Your Turn to Fry Up a Batch
If you’re new to cooking, don’t worry. This recipe is beginner-friendly and forgiving. As long as you follow the basic steps—season well, coat properly, fry until golden, and don’t forget the flavorful sauté—you’ll end up with wings that taste like they came straight out of a family reunion feast.
<>So next time you’re craving something crispy, savory, and a little bit spicy, give these salt and pepper chicken wings a try. Who knows? It might just become your family’s new weekend favorite, just like it did in ours.
Salt and Pepper Chicken Wings
Ingredients
- 1 kilo chicken wings chop in 2 pieces each
- 2 cups cornstarch
- 2 large eggs beaten
- 2 Tbsp. ginger minced
- 2 Tbsp. garlic minced
- 1/2 tsp. five spice powder ngohiong
- 3 pcs bird's eye chili peppers chopped (siling labuyo)
- 2 tsp. rice wine cooking wine: e.g. Shaoxing wine
- 1/8 tsp. sesame oil
- salt and pepper to taste
- 2 stalks spring onions or scallion. chopped
- cooking oil for frying
Dipping Sauce (bbq sauce):
- 1 cup tomato ketchup
- 1 and 1/2 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 2 pcs bird's eye chili minced
- 2 cloves garlic minced
Instructions
How to cook Salt and Pepper Chicken Wings:
- Wash the chicken wings in running water and drain. Locate the joint of the drumette and wingette and cut the wings in two pieces on that joint.
- Season the chicken wings with salt and pepper. Coat the pieces with cornstarch then dip in beaten eggs.
- Put oil in a frying pan about an inch high and heat the oil until ready for frying. Fry the chicken about 5 to 7 minutes on each side or until golden brown.
- Put the chicken in a colander or wire rack to drain excess oil.
- In the same pan, remove the oil the leave just about a tablespoon of oil. Then saute garlic, chilies, spring onion and ginger until fragrant.
- Then add the fried chicken and saute. Add rice wine, sesame oil, five spice powder and season with salt and pepper. Toss it well until the ingredients are well mixed. Then transfer to a serving plate. Serve with bbq dipping sauce.
How to make the bbq dipping sauce:
- Combine all the ingredients in a saucepan and simmer for about 5 minutes. Remove from heat and serve as dipping sauce.
Video
Notes
Cooking Tips:
Use Cornstarch for the Crispiest Coating
Cornstarch is the secret ingredient to achieving light, shatteringly crispy chicken skin. Compared to regular flour, cornstarch creates a thinner crust that stays crunchy even after tossing in the flavorful sauté. For best results, make sure the wings are well-dried before coating to help the starch adhere properly.Season the Chicken Twice for Maximum Flavor
A good salt and pepper chicken starts with seasoning the meat before coating, so the flavor soaks into every bite. After frying, a final toss with aromatics, rice wine, and sesame oil adds even more depth. This double-seasoning technique ensures that every part of the chicken, from skin to bone, is packed with flavor.Don’t Skip the Aromatic Stir-Fry
After frying, tossing the wings in garlic, chilies, and ginger isn’t just for extra aroma—it’s what makes this dish shine. The hot oil helps the spices bloom, releasing their full fragrance and coating every piece of chicken with bold, savory goodness. This quick stir-fry transforms simple fried wings into a restaurant-worthy dish with layers of flavor.
