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–+ servings
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
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
US Customary - Metric

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.

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