If you’ve never tried salt and pepper chicken wings, you’re seriously missing out! These wings are insanely crispy on the outside, juicy on the inside, and bursting with flavor in every bite.
It’s one of those recipes that proves you don’t need complicated marinades or deep frying to make something truly amazing. This recipe is my personal all-time favorite — simple ingredients, super easy steps, and guaranteed restaurant-level flavor. The trick? A slow pan-fry with gentle heat that lets the skin turn perfectly golden without burning.
Once you get it right, you’ll never want wings any other way! Whether it’s a weekend snack, dinner side, or something to impress friends, these salt and pepper wings never disappoint. Make sure to cook them with patience — small fire, slow frying — and you’ll end up with crispy, aromatic perfection every single time.
Let’s get into it!
Salt and Pepper Chicken Wings (椒盐鸡翅) — The Ultimate Crispy Favorite!
Ingredients
- Chicken wings (as many as you like)
- Salt — to taste
- Pepper — to taste
- A little oil for pan frying
Instructions
- Prepare the Chicken Wings: Wash and pat dry your chicken wings completely. Sprinkle with salt and pepper to season both sides evenly.
- Slow Pan-Fry: Heat a little oil in a pan over low heat (this is the key!). Add the wings and pan-fry slowly for at least 10 minutes, flipping several times so they cook evenly and don’t burn.
- Crisp and Serve: Once the skin turns golden brown and the meat is cooked through, remove from the pan. Sprinkle a little extra salt and pepper if you like.
🔥 Q&A About Salt and Pepper Chicken Wings (椒盐鸡翅)
1. How do I make the wings extra crispy?
Make sure to pat the wings completely dry before cooking, and pan-fry over low heat to slowly render the fat — that’s the secret to extra-crispy skin!
2. Can I bake or air-fry instead of pan-frying?
Absolutely! Bake at 200°C (392°F) for about 25 minutes or air-fry for 18–20 minutes. Flip halfway for even crispiness.
3. What kind of pepper should I use?
Freshly ground black pepper gives a bold kick, but you can also mix in white pepper or Sichuan pepper for an authentic Chinese twist.
4. Why do I need to fry on low heat?
Low heat allows the fat to slowly render, making the skin crisp without burning the outside. Rushing it on high heat can lead to burnt skin and raw meat inside.
5. What’s the best dipping sauce for these wings?
They’re great on their own, but you can serve them with chili salt, garlic mayo, or a simple soy-vinegar dip for extra flavor.
Important Tip:
Low heat! Low heat! Low heat! Keep the fire small and be patient — that’s how you get tender, juicy wings with crispy skin.
These wings are pure magic — crispy, fragrant, and absolutely addictive. Try it once, and you’ll see why it’s called the best chicken wing recipe ever (YYDS — 永远的神)
