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Salt and Pepper Chicken Wings
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Salt and Pepper Chicken Wings

Salt and pepper chicken is a crispy, golden fried dish tossed in fragrant garlic, chilies, and spices, delivering bold flavors with every bite.
Prep Time12 minutes
Cook Time14 minutes
Total Time26 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: fried chicken wings, salt and pepper chicken
Servings: 4 servings
Calories: 234kcal
Author: Manny

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.