Our Chinese-inspired salt and pepper chicken wings will impress everyone at the table, making them a perfect appetizer for any occasion.
What is Salt and Pepper Chicken Made of?
My recipe for salt and pepper chicken wings calls for a simple rub of baking powder, salt, black pepper, garlic powder, and white pepper for subtle heat. Roast the wings until they are crispy and golden brown, and top them with a buttery topping of red pepper flakes and chopped scallions.
What You Need to Make this Recipe
- Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers. You can adjust the recipe if you’re feeding a crowd. To make it easier for you, I recommend buying chicken wings split into drums and flats; I find them at Costco.
- Baking Powder: Create a crispy coating for the wings with baking powder.
- Spices: Season our low-carb Chinese salt and pepper chicken wings with kosher salt, garlic powder, white pepper, black pepper, and red pepper flakes.
- Butter: Use butter as a binder for topping.
- Garlic: I suggest using two garlic cloves, but measure with your heart.
- Scallions: Scallions provide a light onion flavor and a slightly crunchy texture.
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 aluminum foil. Set a wire rack onto it. Then, dry the chicken wings using a cloth to remove excess moisture.
Step 2: Mix the baking powder, salt, white pepper, garlic powder, and black pepper in a small bowl. Pour the mixture over the chicken wings and toss to combine.
Step 3: Cook for 20 minutes in the oven. Flip and continue cooking for 15-30 minutes, depending on the size of the wings.
Step 4: Remove the wings from the oven and let them rest for 10 minutes before serving.
Step 5: Meanwhile, warm the butter in a small skillet over medium heat. Add garlic and cook for 1 minute.
Stir in the chopped scallions and pour the mixture over the wings. Sprinkle them with white pepper, and enjoy!
Expert Tips
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
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If you love this recipe, try one of these sheet pan meals!
What to Serve With Salt and Pepper Wings
Wings are a perfect appetizer, but transform them into an easy weeknight meal by pairing them with one of these sides for wings. Enjoy them with steamed white rice, vegetable fried rice, cucumber carrot salad, or scallion pancakes.
What to Do With the Leftovers
- Refrigerate – Store the leftovers in an airtight container for 3-4 days.
- Freeze – Let the wings cool, then transfer them to a freezer-safe container or bag. Salt and pepper chicken wings freeze for 6 months.
- Reheat – Warm the leftovers in the oven for 15-20 minutes at 350°F (176°C).
Frequently Asked Questions
Are salt and pepper chicken wings keto?
Salt and pepper chicken wings are a great option for those following a ketogenic diet, as they are high in protein and low in carbohydrates.
How many calories in salt and pepper chicken wings?
The number of calories varies depending on the recipe; for our recipe, each serving contains an estimated 337 calories.
Do you put seasoning on wings before or after cooking?
I recommend seasoning the chicken wings before cooking them; this allows the seasoning to infuse the meat as it cooks. Just combine the spices in a small bowl and pour them over the chicken wings. Then, toss to combine. While it’s encouraged to season the wings beforehand, some recipes may call for adding additional seasoning after cooking, such as a sauce or glaze.
More Wings Recipes:
Salt and Pepper Chicken Wings
- Small Bowl
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoon white pepper, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, coarse ground
- 2-3 tablespoons oil
- 3 cloves garlic, minced
- 2 scallions, thinly chopped, for garnish
- Preheat the oven to 450°F (232°C) and line a rimmed baking sheet with aluminum foil. Set a wire rack onto it. Then, dry the chicken wings using a cloth to remove excess moisture.
- Mix the baking powder, salt, white pepper, garlic powder, and black pepper in a small bowl. Pour the mixture over the chicken wings and toss to combine.
- Cook for 20 minutes in the oven. Flip and continue cooking for 15-30 minutes, depending on the size of the wings.
- Remove the wings from the oven and let them rest for 10 minutes before serving.
- Meanwhile, warm the oil in a small skillet over medium heat. Add garlic and cook for 1 minute. Stir in the chopped scallions and pour the mixture over the wings. Sprinkle them with white pepper, and enjoy!
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.