Salt & Pepper Chicken Wings (椒鹽雞翼)

Tutorial video

Ingredients (16)

• 1 kg chicken wings, whole
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp chicken bouillon powder
• 1 tsp sesame oil
• 1 tbsp rice cooking wine
• 1 tbsp Shaoxing cooking wine
• 1 tsp salt
• 1 tsp white pepper
• ½ tsp five‑spice powder
• 3 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 2 scallions, cut into 2‑inch pieces
• 2 dried red chilies, halved (optional)
• 3 tbsp cornstarch
• Vegetable oil for deep frying (about 2 cups)

Nutrition (per serving)

Calories

550 kcal

Carbohydrate

5 g

Protein

30 g

Fat

35 g

Fiber

0.5 g

Sodium

800 mg

Calcium

20 mg

Potassium

300 mg

Iron

2 mg

Zinc

2 mg

Magnesium

15 mg

Cholesterol

150 mg

Instructions

• Rinse the chicken wings under cold water and pat them dry thoroughly.
• Slice each wing joint in half through the joint to create two pieces per wing.
• Place the wings in a bowl and marinate with light soy sauce, dark soy sauce, chicken bouillon, sesame oil, rice cooking wine, and Shaoxing cooking wine for at least 20 minutes.
• In a separate bowl combine salt, white pepper, five‑spice powder, and cornstarch to form the dry seasoning mixture.
• Mix the marinated wings with the dry seasoning until each piece is evenly coated.
• Heat vegetable oil in a deep pan to 170 °C (340 °F) and fry the wings for 3–4 minutes until lightly golden (first fry).
• Remove the wings and let them rest while the oil heats to 190 °C (375 °F).
• Fry the wings a second time for another 2–3 minutes until crisp and deep‑golden, then drain on paper towels.
• In a clean wok heat a small amount of oil, add minced garlic, sliced ginger, scallion pieces, and dried chilies, stir‑fry until aromatic.
• Add the twice‑fried wings back into the wok and toss quickly with the aromatics.
• Sprinkle a little extra salt and white pepper, give a final toss, and serve immediately.