Salt and pepper chicken wings in a plate

Salt and pepper chicken wings are a Chinese restaurant favorite where wings are fried until crispy and tossed with aromatics and a fragrant spice blend. My baked version skips the deep fryer and uses the oven instead, which is easier to clean up and still delivers crispy results with less oil.

I developed this baked version because I wanted the same crispy, flavorful wings I grew up eating at Chinese restaurants without the mess of deep frying. The trick is tossing the wings with baking powder before baking, which draws moisture out of the skin and creates that crunch everyone loves. I marinate the wings, bake them until golden, then toss them in a hot pan with shallots, garlic, chilis, and my spice mix. Super easy!

This is the finger-licking dish I love making when I host parties, whether it is a Chinese New Year spread or simply birthdays and game days. It crosses over perfectly into American gatherings and my local friends absolutely love these wings. I highly recommend them for your next get together.

Homemade salt and pepper chicken wings in a skillet

Ingredients

You will prep a quick marinade for the wings, a dry spice mix, and fresh aromatics that get stir fried at the end. These are the ingredients I use:

Mise en place

Chicken

Chicken wings: I use 2 lbs of wings. Pat them dry before marinating for the crispiest skin.

Soy sauce, Shaoxing wine, salt, sugar: This short marinade adds savory depth to the wings before they go in the oven.

Spice Mix

White pepper, garlic powder, salt, sugar, five spice powder: White pepper and salt are the base of the classic salt and pepper flavor. Five spice adds warmth and garlic powder brings another layer. A small amount of sugar balances the salt.

Baking and Stir Fry

Cornstarch, baking powder: The cornstarch creates a light coating that crisps up in the oven. The baking powder draws moisture to the surface of the skin and helps it brown faster.

Shallots, fresno chilis, scallions, garlic: These fresh aromatics get stir fried briefly and tossed with the baked wings at the end.

How to make

1. Marinate the chicken: Preheat the oven to 400°F (200°C). Add the wings to a large bowl with soy sauce, Shaoxing wine, salt, and sugar. Toss to coat well and marinate for 20 minutes while you prep everything else.

2. Mix the spice blend: Combine white pepper, garlic powder, sugar, salt, and five spice powder in a small bowl. Set aside.

3. Coat the wings: Toss the marinated wings with cornstarch and baking powder until evenly coated.

Roasting chicken wings

4. Bake: Spread the wings on a baking tray lined with a rack without overlapping. Bake for 35 minutes, or until golden brown and cooked through.

Oven baked chicken wings

5. Stir fry the aromatics: Heat 2 tablespoons oil in a large skillet or wok over medium high heat until hot. Add shallots, chilis, scallion whites, and garlic. Stir and cook until softened, about 1 minute.

Stir fry the aromatics in a large skillet

6. Toss the wings: Add the baked wings and scallion greens to the pan. Sprinkle the spice mix over everything. Toss until the wings are fully coated.

Toss everything together

Serve: Serve hot as an appetizer or with steamed rice for a full meal. Check out how I like serving below.

Salt and Pepper Chicken Wings (Oven Baked Version)

Some useful cooking tips

Use baking powder for crispy skin: Baking powder draws moisture to the surface of the chicken so it evaporates quickly in the oven. This creates extra crispy skin without deep frying. This is non-negotiable!

Do not skip the rack: Placing the wings on a rack over the baking tray lets hot air circulate underneath. Without the rack, the bottom of the wings will steam and turn soggy.

Let the wings cool before tossing: I let the baked wings sit for a few minutes after they come out of the oven. The surface firms up and gets crunchier, which helps the coating survive the toss with the aromatics.

Use a large pan for tossing: The pan needs to be big enough to fit all the wings without piling them on top of each other. If the pan is too small, the wings steam and lose their crunch.

Make it ahead: I bake the wings and prep the aromatics separately, then store them in the fridge. When I am ready to serve, I reheat the wings in the oven at 400°F until crispy, then toss with the stir fried aromatics. The aromatics shrink and brown during reheating and actually taste better.

How to serve

I serve these wings with steamed rice for a quick dinner at home, and during Chinese New Year I add them to the table alongside Chinese dumplings and my homemade longevity noodles for a full holiday spread. My friends always ask me to bring these to game day and birthday parties because they are easy to eat and the platter never lasts long.

If you want to switch things up, try swapping the fresno chilis for jalapenos or adding a squeeze of lime before serving. You can also pair these wings with fried wontons, my mom’s Chinese braised whole fish or a simple spicy cucumber salad. They work just as well on a Western style appetizer spread as they do on a Chinese dinner table.

Salt and pepper chicken wings served in a platter

Frequently ask questions

Why is my coating not crispy?

The wings were probably too wet before coating, or they were overlapping on the baking tray. I pat them dry after marinating and make sure every piece has space around it so the hot air can circulate.

How long can I marinate the wings?

I marinate for 20 minutes, which is enough time for the soy sauce and wine to absorb. You can marinate for up to 4 hours in the fridge if you want to prep ahead, but I do not go longer than that or the salt starts to change the texture of the meat.

How do I store and reheat leftovers?

I store the wings in an airtight container in the fridge for 2 to 3 days. I reheat them in the oven at 400°F or in the air fryer at 350°F until heated through and crispy again. The aromatics shrink during reheating but they turn crispy and taste even better.

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Make crispy and juicy salt and pepper chicken wings that are bursting with flavor using this oven baked method. The wings are marinated briefly, lightly breaded and baked until golden crispy, then cooked with aromatics and spices for a rich flavor. {Gluten-Free Adaptable}

Baked Salt and Pepper Chicken Wings

By Maggie Zhu
5 from 4 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 to 8 servings
Print
These baked salt and pepper chicken wings come out golden and crispy, then get tossed with fresh shallots, chilis, and a warm spice mix. The baking powder in the coating is the secret to getting that crunchy skin without deep frying. I have them ready in just over an hour and they work for everything from weeknight dinners to Chinese New Year.

Ingredients 

Chicken

Spices

  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon five spice powder

Stir Fry

  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 2 tablespoons vegetable oil
  • 4 shallots , cut in half and sliced into 1/4” (6 mm) thick slices
  • 3 fresno chilis , sliced (or jalapenos)
  • 3 scallions , sliced, white and green parts separated
  • 4 cloves garlic , minced

Instructions

  • Marinate the Chicken: Preheat the oven to 400°F (200°C). Add the chicken to a large bowl and add the soy sauce, Shaoxing wine, salt and sugar. Toss to coat well. Marinate for 20 minutes while preparing the other ingredients.
  • Mix the spices: Add the white pepper, garlic powder, sugar, salt and five spice powder into a small bowl. Mix well.
  • Bake the Chicken: After marinating, toss the chicken with the cornstarch and baking powder very thoroughly for even coating. Spread the chicken wings onto an oven tray lined with a rack. Bake the chicken wings for 35 minutes, or until golden brown and cooked through.
  • Cooking the Vegetables: Once the chicken wings are cooked, place the tray on the kitchen counter to cool off slightly. Add the vegetable oil into a wok or large skillet and heat over medium-high heat until hot. Add the shallot, chilis, scallion whites, and garlic. Stir and cook until softened, 1 minute or so. Add the baked wings, scallion greens and sprinkle the spice mix over.
  • Serve: Toss everything together until evenly coated. Serve hot as an appetizer.

Ingredient Substitution Guide

Notes

  1. To make this dish gluten-free: use dry sherry instead of Shaoxing wine. Use tamari to replace soy sauce.
  2. For store and reheat: You can store the wings in an airtight container in the refrigerator for 2 to 3 days. To reheat, heat the wings along with the aromatics and veggies in an air fryer at 350°F (176°C) or in the oven at 400°F (200°C) until heated through and crispy again. The veggies will shrink and brown, but they will also become crispy and delicious.

Nutrition

Serving: 1serving, Calories: 258kcal, Carbohydrates: 6.1g, Protein: 19.6g, Fat: 17.1g, Saturated Fat: 4.5g, Cholesterol: 59mg, Sodium: 560mg, Potassium: 386mg, Fiber: 0.5g, Sugar: 1g, Calcium: 104mg, Iron: 1mg

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