{"id":742,"date":"2025-01-29T09:56:12","date_gmt":"2025-01-29T14:56:12","guid":{"rendered":"http:\/\/104.236.198.25\/?p=742"},"modified":"2026-02-13T16:57:23","modified_gmt":"2026-02-13T21:57:23","slug":"baked-salt-and-pepper-chicken-wings","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/baked-salt-and-pepper-chicken-wings\/","title":{"rendered":"Baked Salt and Pepper Chicken Wings"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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! <\/p>\n\n\n\n

This is the finger-licking dish I love making when I host parties, whether it is a Chinese New Year<\/a> 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.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

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:<\/p>\n\n\n\n

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Chicken<\/h3>\n\n\n\n

Chicken wings:<\/strong> I use 2 lbs of wings. Pat them dry before marinating for the crispiest skin.<\/p>\n\n\n\n

Soy sauce, Shaoxing wine, salt, sugar:<\/strong> This short marinade adds savory depth to the wings before they go in the oven.<\/p>\n\n\n\n

Spice Mix<\/h3>\n\n\n\n

White pepper, garlic powder, salt, sugar, five spice powder:<\/strong> 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.<\/p>\n\n\n\n

Baking and Stir Fry<\/h3>\n\n\n\n

Cornstarch, baking powder:<\/strong> 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.<\/p>\n\n\n\n

Shallots, fresno chilis, scallions, garlic:<\/strong> These fresh aromatics get stir fried briefly and tossed with the baked wings at the end.<\/p>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Marinate the chicken:<\/strong> Preheat the oven to 400\u00b0F (200\u00b0C). 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.<\/p>\n\n\n\n

2. Mix the spice blend:<\/strong> Combine white pepper, garlic powder, sugar, salt, and five spice powder in a small bowl. Set aside.<\/p>\n\n\n\n

3. Coat the wings:<\/strong> Toss the marinated wings with cornstarch and baking powder until evenly coated.<\/p>\n\n\n\n

\"Roasting<\/figure>\n\n\n\n

4. Bake:<\/strong> Spread the wings on a baking tray lined with a rack without overlapping. Bake for 35 minutes, or until golden brown and cooked through.<\/p>\n\n\n\n

\"Oven<\/figure>\n\n\n\n

5. Stir fry the aromatics:<\/strong> 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.<\/p>\n\n\n\n

\"Stir<\/figure>\n\n\n\n

6. Toss the wings:<\/strong> Add the baked wings and scallion greens to the pan. Sprinkle the spice mix over everything. Toss until the wings are fully coated.<\/p>\n\n\n\n

\"Toss<\/figure>\n\n\n\n

Serve:<\/strong> Serve hot as an appetizer or with steamed rice for a full meal. Check out how I like serving below.<\/p>\n\n\n\n

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Some useful cooking tips<\/h2>\n\n\n\n

Use baking powder for crispy skin:<\/strong> 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!<\/em><\/p>\n\n\n\n

Do not skip the rack:<\/strong> 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.<\/p>\n\n\n\n

Let the wings cool before tossing:<\/strong> 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.<\/p>\n\n\n\n

Use a large pan for tossing:<\/strong> 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.<\/p>\n\n\n\n

Make it ahead:<\/strong> 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\u00b0F until crispy, then toss with the stir fried aromatics. The aromatics shrink and brown during reheating and actually taste better.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

How to serve<\/h2>\n\n\n\n

I serve these wings with steamed rice for a quick dinner at home, and during Chinese New Year<\/a> I add them to the table alongside Chinese dumplings<\/a> and my homemade longevity noodles<\/a> 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.<\/p>\n\n\n\n

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<\/a>, my mom\u2019s Chinese braised whole fish<\/a> or a simple spicy cucumber salad<\/a>. They work just as well on a Western style appetizer spread as they do on a Chinese dinner table.<\/p>\n\n\n\n

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Frequently ask questions<\/h2>\n\n\n\t\t
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Why is my coating not crispy?<\/h3>\t\t\t\t
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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.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How long can I marinate the wings?<\/h3>\t\t\t\t
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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.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I store and reheat leftovers?<\/h3>\t\t\t\t
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I store the wings in an airtight container in the fridge for 2 to 3 days. I reheat them in the oven at 400\u00b0F or in the air fryer at 350\u00b0F until heated through and crispy again. The aromatics shrink during reheating but they turn crispy and taste even better.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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