Get game day ready with these delicious salt and pepper chicken wings. The crispy wings roast until golden brown before tossing them in a buttery sauce and a dusting of white pepper—perfect for any occasion.
Key Ingredients
- Chicken Wings: Two pounds of chicken wings feed my family with leftovers, but feel free to adjust the recipe to feed a crowd. Skip the legwork and purchase chicken wings split into drums and flats. I usually buy uncooked chicken wings from Costco.
- Baking Powder: Baking powder (not baking soda) is necessary to make crispy baked chicken wings. Since baking powder is alkaline, pairing it with salt changes the acidity and pH, resulting in extra crispy skin.
- Spices: Toss the chicken wings in a simple, but flavorful combination of spices—kosher salt, white pepper, chicken powder, garlic powder, and coarse black pepper.
- Butter: Melted butter (unsalted butter is best) enhances the flavor of the wings, helps them become even more crispy, and gives the spices something to cling to for well-seasoned chicken.
- Garlic: I suggest using two garlic cloves, but measure with your heart.
- Scallions: Garnish the Chinese salt and pepper chicken wings with green onions (spring onions).
Additions and Substitutions
- You can substitute butter with an oil with a high smoking point, like avocado or vegetable oil. Olive oil works if you cook with high-quality extra-virgin olive oil that can handle higher temperatures.
- Add red pepper flakes or Sichuan peppercorns or powder to the buttery sauce for some heat. The peppercorns provide a unique numbing sensation for meals like Chongqing chicken, and they taste delicious! You can try red or green peppercorns, with the red peppers being more spicy and the green variety more numbing.
How to Make Salt and Pepper Chicken Wings
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 450°F (232°C) and line a rimmed baking sheet with foil. Set a wire rack into it. Pat the chicken wings dry with a paper towel.
Step 2: Whisk the baking powder, salt, white pepper, chicken powder, garlic powder, and black pepper in a small bowl. Pour the salt and pepper mix over the chicken and toss to combine.
Step 3: Bake for 20 minutes. Flip the wings and cook for 15-30 minutes, depending on the size of the wings.
How do you know when the chicken is done?
Cooking time varies depending on the size of the wings. You can tell the chicken is cooking when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken wing, avoiding the bone.
Step 4: Optional: Broil the wings for 3-5 minutes for extra crispy wings.
Step 5: Remove the chicken wings from the oven and let them rest for 5-10 minutes.
Step 6: Meanwhile, warm butter in a small saucepan over medium heat. Add the garlic and scallions. Saute for 1 minute.
Step 7: Transfer the cooked chicken wings to a large bowl and pour the butter mixture over the top. Toss to coat and sprinkle with white pepper.
Air Fryer Salt and Pepper Chicken
Preheat the air fryer to 400°F (204°C). Line the chicken wings into the air fryer basket in a single layer. Cook for 15-18 minutes, shaking the basket halfway through. You may need to cook the chicken wings in batches, depending on the size of your air fryer.
Expert Tips
- Cook the chicken wings on a wire rack, allowing the hot air to move freely around the wings to cook the chicken on all sides. Line a rimmed baking sheet with parchment paper to create a barrier if you don’t have a baking rack.
- Pat the wings dry with paper towels to create a crispy coating.
- Arrange the chicken wings in a single layer onto the wire rack with space in between. Overcrowding the chicken causes them to steam rather than bake.
- Rest the chicken wings after they bake so they release moisture from the skin and stay crispy.
- The best way to know when the chicken finishes cooking is to use a food thermometer. The USDA recommends an internal temperature of 165°F (74°C) for chicken.
If you enjoy the chicken wings, try one of these sheet pan meals!
What to Serve With Salt and Pepper Wings
Salt and pepper chicken wings are a perfect appetizer for game days and parties, or serve them with these sides for wings for a quick dinner idea! Garnish the flavorful wings with scallions or thinly sliced Thai peppers.
They pair well with steamed white rice, vegetable fried rice, air fryer broccoli and cauliflower, cucumber carrot salad, Din Tai Fung fried rice, and scallion pancakes.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the wings cool and transfer them to a freezer-safe container or bag. Salt and pepper chicken wings freeze for 2-3 months.
- Thaw: Defrost the chicken wings in the refrigerator overnight.
- Reheat: Warm the leftovers in the oven for 15-20 minutes at 350°F (176°C).
Frequently Asked Questions
Do you put seasoning on wings before or after cooking?
Season the chicken wings before baking them to flavor the meat as it cooks. Combine the baking powder and spices in a small bowl and pour them over the wings. Make sure to thoroughly coat the chicken wings by tossing them evenly.
Toss the chicken with your favorite wing sauce, hot oil, and flavorful glazes after they finish cooking for additional flavor.
Wing Sauce Recipes:
Carolina Gold BBQ Sauce
Honey Lemon Pepper Sauce
Raspberry Chipotle BBQ Sauce
Cheerwine BBQ Sauce
Pineapple Barbecue Sauce
More Chicken Wing Recipes:
Salt and Pepper Chicken Wings
- Small Bowl
- 2 pounds chicken wings, trimmed
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoon white pepper, plus more for garnish
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, coarse ground
- 2-3 tablespoons butter
- 3 garlic cloves, finely minced
- 2 scallions, thinly chopped, for garnish
- Preheat the oven to 450°F (232°C) and line a rimmed baking sheet with foil. Set a wire rack into it. Pat the chicken wings dry with a paper towel.
- Whisk the baking powder, salt, white pepper, chicken powder, garlic powder, and black pepper in a small bowl. Pour the salt and pepper mix over the chicken and toss to combine.
- Bake for 20 minutes. Flip the wings and cook for 15-30 minutes, depending on the size of the wings.Tip: Cooking time varies depending on the size of the wings. You can tell the chicken is cooking when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken wing, avoiding the bone.
- Optional: Broil the wings for 3-5 minutes for extra crispy wings.
- Remove the chicken wings from the oven and let them rest for 5-10 minutes.
- Meanwhile, warm butter in a small saucepan over medium heat. Add the garlic and scallions. Saute for 1 minute.
- Transfer the cooked chicken wings to a large bowl and pour the butter mixture over the top. Toss to coat and sprinkle with white pepper.
- Cook the chicken wings on a wire rack, allowing the hot air to move freely around the wings to cook the chicken on all sides. Line a rimmed baking sheet with parchment paper to create a barrier if you don’t have a baking rack.
- Pat the wings dry with paper towels to create a crispy coating.
- Arrange the chicken wings in a single layer onto the wire rack with space in between. Overcrowding the chicken causes them to steam rather than bake.
- Rest the chicken wings after they bake so they release moisture from the skin and stay crispy.
- The best way to know when the chicken finishes cooking is to use a food thermometer. The USDA recommends an internal temperature of 165°F (74°C) for chicken.