Salt and Pepper Chicken Wings: Crispy Outside, Juicy Inside—A Crowd-Pleaser!

As a home cook and food lover, I’ve always searched for recipes that are simple yet impressive. Once, at a gathering, I made these salt and pepper chicken wings, and they were gone before I could blink—even the picky kids devoured them! Since then, this dish has become my go-to for dinners and parties.

The best part? It’s incredibly easy. No fancy ingredients or skills needed—just follow the steps for golden, crispy skin and tender, juicy meat. The aroma of sizzling chicken with peppery salt fills the kitchen, making everyone ask, “What’s cooking?”

If you want to wow your family or just treat yourself, these wings are a must-try!

🔍 Ingredient Breakdown

The magic lies in the marinade and cooking technique. Scoring the wings helps them absorb the flavors of soy sauce and cooking wine, while black pepper adds a subtle kick. Cornstarch and egg create a crispy crust that locks in juices.

Frying starts on high heat for a golden sear, then low heat ensures even cooking without drying out. A final toss in salt and pepper elevates the dish to perfection.

🍽️Serving Suggestions

Enjoy these wings hot for maximum crispiness! Pair with a fresh salad or pickles to cut the richness. They’re perfect with beer, rice, or even as next-day leftovers (reheat in an air fryer).

❤️ Why You’ll Love It

It’s easy, reliable, and irresistibly delicious—crispy outside, juicy inside, with a savory peppery finish. Friends say it’s “better than takeout!” Versatile as a main, snack, or party food, it’ll make you fall in love with chicken wings all over again.

🥗RECIPE🥗

🥬Ingredients list

• 10-12 chicken wings

• 3-4 ginger slices

• 2 tbsp cooking wine

• 3 tbsp soy sauce

• Black pepper, to taste

• 1 egg

• 2-3 tbsp cornstarch

• Salt and pepper mix, to taste

• Cooking oil, as needed

👩🍳DIRECTIONS

1. Marinate: Score wings, mix with ginger, wine, soy sauce, and pepper. Marinate 20-30 mins.

2. Coat: Discard excess marinade. Add egg and cornstarch; mix until evenly coated.

3. Cook:

   • Heat oil over medium-high. Pan-fry wings until golden (2 mins/side).

   • Reduce heat to low, cover, and cook 10 mins (flip once).

4. Serve: Toss with salt and pepper.

❓ Frequently Asked Questions

Q1: Can I use chicken thighs?
A: Yes, but cook 3-5 mins longer for even doneness.

Q2: Substitute for cornstarch?
A: Flour works but yields a denser texture.

Q3: How to prevent sticking?
A: Ensure oil is hot (bubbles around a chopstick) or use a non-stick pan.