Chinese🥩 Meat

Salt and Pepper Chicken Wings

Name: Salt and Pepper Chicken Wings
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 2 lb chicken wings; 1 tsp sugar; 1 tsp salt; 1 tbsp soy sauce; 1 tbsp Chinese cooking wine; ½ inch ginger, grated; 4 cloves garlic, grated; 2/3 cups cornstarch; 2/3 cups all-purpose flour; 1 tsp baking powder; 3 tbsp sea salt; 2 tbsp Sichuan peppercorn; ½ tbsp black pepper; ½ tbsp white pepper; ½ tbsp chili powder; 2½ cups oil for deep frying; 2 red chili, sliced thinly; 2 green chili, sliced thinly; 2 scallions, diced; 4 cloves garlic, sliced thinly; 1 inch ginger, sliced thinly

⏱ 90 min

Salt and pepper chicken wings, or jiaoyan chicken wings, is a classic dish representing one of the 24 fundamental flavors in Sichuan cuisine. Characterized by salty, fragrant, crispy, and numbing notes, the wings are marinated, coated in a flour and cornstarch mixture, then double-fried until golden and crispy. They're tossed in a fragrant aromatics mixture of garlic, chilies, ginger, and scallions, finished with homemade jiaoyan seasoning made from Sichuan peppercorns. The result is juicy succulent meat encased in a crispy shell with the distinctive tingling sensation and citrus aroma of Sichuan peppercorns. Perfect as an appetizer for gatherings and celebrations.

Adapted from a video by Souped Up Recipes

Authentic Chinese Salt and Pepper Chicken Wings (I can devour day and night)

Watch on YouTube

Ingredients

chicken wings2 lb
sugar1 tsp
salt1 tsp
soy sauce1 tbsp
Chinese cooking wine1 tbsp
ginger, grated½ inch
garlic, grated4 cloves
cornstarch2/3 cups

Steps

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1
Prepare the chicken wings by patting them dry with paper towels if needed. Boneless, skin-on chicken thighs can be substituted if cut to similar size as wings.
2
Combine sugar, salt, soy sauce, cooking wine, grated ginger, and grated garlic until well mixed.
3
Massage the wings with the marinade for a few minutes to coat evenly. Refrigerate for at least 1 hour, or overnight if possible.
4
Toast Sichuan peppercorns, salt, black pepper, and white pepper in a wok over low heat for 2-3 minutes until fragrant. Cool completely, then grind into a fine powder using a spice grinder. Optionally mix in chili powder for added spice.
5
Mix together all-purpose flour, cornstarch, and baking powder in a bowl.
6
Remove wings from refrigerator. Spread a layer of flour mixture in a large container, add wings one by one, cover with another layer of flour, seal the lid, and shake vigorously. Check that wings are completely coated; press any bare spots repeatedly. May need to do in batches.
7
Shake off excess flour from the wings and let them rest for 15 minutes to allow the coating to bond better.
8
Prepare the aromatics by thinly slicing garlic, red chilies, and green chilies; dice the scallions. Set all aside.
9
Heat 2.5 cups of oil to 320°F/160°C. Add wings one by one and fry for 5-6 minutes. The color will be very light—this is normal. Remove and set aside. You may need to fry in 2-3 batches; use a sieve to remove flour crumbs before each batch.
10
Let the partially fried wings rest for 15 minutes. Increase oil temperature to 380°F/193°C and fry the wings again for about 3 minutes until they turn beautifully golden brown.
11
Remove wings and drain on a rack. Pour most of the oil from the wok, leaving about 2 tsp behind. Stir the garlic, ginger, red and green chilies over medium heat for about a minute until fragrant.
12
Return the wings to the wok along with the diced scallions. Sprinkle with jiaoyan seasoning (about ½ tsp, adjustable to taste) and toss thoroughly until well coated.

Salt and Pepper Chicken Wings

Ingredients

Steps

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