Salt and Pepper Chicken Wings

We have this amaaaazing Japanese takeaway near our house which is fortuitous because I love, love, love Japanese food. They do the most delicious Salt and Pepper Chicken Wings. I’m too chicken (pun totally intended) to ask them for the recipe so I tried to make them on my own and they’re pretty damn good. These are totally worthy of joining my ever increasing library of chicken wings.

Try these Oven Baked Barbecue Chicken Wings or Crispy Korean Fried Chicken Wings too.

These Salt and Pepper Chicken Wings don’t mess around. They’re salty, they’re peppery and they have great depth of flavour from the chilli, garlic and spring (green) onions they are fried with at the end.  

I adore Salt and Pepper Squid. So much so that if I see it on a menu when we go out, I have a hard time not ordering it. I eat a lot of squid when we eat out. I’ve even ordered it in place of a side of chips before.

The one thing that bugs me though is that most often they are neither salty or peppery enough. I figure if it’s in the name you want to be able to taste it, right?? I still order it every time but I’m often let down.

Well this time the salt and pepper on the menu was chicken wings so we ordered some, as you do. Oh my goodness. Total goodness. That chef does not hold back and I’m so glad. The flavour was in your face, dominant and punchy. I just knew I had to recreate them.  

Now normally I like to bake my chicken wings, like these Oven Baked Barbecue Chicken Wings and my Crispy Honey Soy Chicken Wings, mainly because I don’t like the smell of oil in the house. But sometimes, just sometimes, frying is totally worth it and this is one of those times.  

These Crunchy Korean Chicken Wings recipe also uses the deep frying method but again, totally worth it.  It works because the coating goes on at the start and needs that very hot oil to get all crispy whereas I find oven baked chicken wings are best to have the flavour added at the end.  

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All I know is, these salt and pepper chicken wings fry up like a dream, you drain the excess oil on some paper towel before adding them to a punchy mix of garlic, ginger and spring onion and give them a light stir fry.  Super easy to make and even easier to devour.  

More recipes you’ll love

• Crispy Korean Fried Chicken Wings
• Crispy Honey Soy Chicken Wings
• Honey Pepper Pork Stir Fry
• Karaage Chicken (Japanese Fried Chicken)
• Air Fryer Teriyaki Chicken Drumsticks

Salt and Pepper Chicken Wings

Yield: 4 entree serves

Prep Time: 15 minutes

Cook Time: 15 minutes

0 minutes

Total Time: 30 minutes

5 from 3 votes

These Salt and Pepper Chicken Wings are full of flavour and my version of a favourite take away treat.

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Ingredients

• ▢ 6 chicken wings (cut into flats and drumettes, tips discarded)
• ▢ 1 tablespoon cooking sake (notes 1)
• ▢ 1 teaspoon sesame oil
• ▢ ⅓ cup plain (all purp) flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground white pepper
• ▢ ⅓ red chilli, finely sliced
• ▢ 4 spring onions (green onions), finely chopped
• ▢ 2 inch piece of ginger, finely grated (notes 2)
• ▢ 3 cloves garlic crushed
• ▢ 500 ml vegetable oil for deep frying
• ▢ 1 tablespoon peanut oil for frying
• ▢ Kewpie mayonnaise to serve

Instructions

 

• Coat the wings in the sake and sesame oil and set aside.
• Set up 2 plates both covered with a few layers of paper towel.
• Prepare the coating by combining the flour,  salt and pepper.
• Heat the vegetable oil in a wok over high heat until dropping some crumbs in sizzle straight away. Drop the heat to med-high.
• Coat 4 wing pieces in the coating then carefully place in the hot oil (don’t drop them). Let them sizzle away, turning now and then for about 4 minutes, then transfer to one of the paper towel covered plates. Repeat with remaining wings.
• Top up the oil a little and deep fry the wings a second time until golden and crisp (another 4 minutes). Transfer to the second plate with paper towel. Repeat with remaining wings.
• Tip the hot oil away into a heat proof pan or dish and wipe the wok out with paper towel.
• Heat the peanut oil in the wok until very hot and add the chilli, onions, ginger and garlic, plus another small pinch of both salt and pepper. Stir fry for a couple of minutes until very aromatic.
• Add the wings to the wok and toss to coat in the aromats, then tip out onto a serving plate.
• Serve with kewpie mayonnaise.

Notes

1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
2. There is no need to peel the ginger.

Calories: 446kcal

Author: Marie Roffey

Course: appetiser, Appetizer, Entree, starters

Cuisine: Japanese

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