Salt and Pepper Chicken Wings – Our crispy baked Salt and Pepper Chicken Wings take easy and flavorful to another level; I’m telling you, they will have even the pickiest eaters at the table asking for seconds. Made with minimal ingredients- the perfectly seasoned chicken wings are a great addition to game days and gatherings.
WHAT IS SALT AND PEPPER CHICKEN MADE OF?
This simple chicken wing recipe calls for chicken wings or drumettes seasoned with salt, black pepper, and other spices like garlic powder; I also love the addition of white pepper, which provides the dish with subtle heat! The wings are baked until crispy and golden brown and served as a savory and delicious Dinner or Appetizer.
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken Wings: Two pounds of chicken wings feeds my family of four with leftovers, but adjust our recipe if you’re feeding a crowd. Make it easy on yourself and purchase chicken wings split into drums and flats. I usually buy uncooked chicken wings at Costco.
- Baking Powder: Baking powder is necessary for crispy chicken wings.
- Rub: I keep it simple with a homemade rub for our Salt and Pepper Chicken Wings. Gather the kosher salt, garlic powder, white pepper, and coarse ground black pepper in your pantry, and get to seasoning.
HOW TO MAKE SALT AND PEPPER CHICKEN WINGS
The full recipe with measurements is in the recipe card below.
Dry the chicken wings using a cloth to remove excess moisture.
Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine baking powder, salt, garlic powder, white pepper, and black pepper in a small bowl; pour the mixture over the chicken wings and toss.
Adjust the oven rack to the upper middle position and preheat the oven to 450° F (232° C). Roast the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings.
Allow the wings to rest for 5-10 minutes before serving, 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 when paired with salt, it changes the acidity (pH) of the chicken skin, helping it become crispy, just like our Crispy Baked Chicken Wings.
- Don’t skip resting the chicken after it has finished baking; this allows them to dry out and release moisture from the skin.
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WHAT TO SERVE WITH SALT AND PEPPER CHICKEN WINGS
Wings are the perfect appetizer, but create a tasty weeknight meal by pairing them with one of these recommended sides.
- Carrots and Celery, Air Fryer Brussel Sprouts, Air Fryer Jalapeño Poppers
- Corn Bread
- Twice Baked Potatoes, Healthy Potato Salad, Roasted Potatoes, French Fries, Air Fryer Sweet Potatoes, Southern Potato Salad, Air Fryer Hasselback Potatoes
- Southern Mac and Cheese
- House Salad, Avocado Cucumber Tomato Salad, Vinegar Coleslaw
- Chips and Guacamole or Chunky Salsa
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 3-4 days.
- Freeze – Allow the wings to cool, then add them to a freezer-safe container or bag. Salt and Pepper Chicken Wings will keep for up to 6 months.
- Reheat – Warm the leftovers in the oven for 15-20 minutes at 350° F (176° C) for the best results.
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.
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Salt and Pepper Chicken Wings
Equipment
- Small Bowl
Ingredients
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, coarse ground
- ½ teaspoon white pepper
Instructions
- Dry the chicken wings using a cloth to remove excess moisture.
- Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine baking powder, salt, garlic powder, white pepper, and black pepper in a small bowl; pour the mixture over the chicken wings and toss.
- Adjust the oven rack to the upper middle position and preheat the oven to 450° F (232° C). Roast the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings.
- Allow the wings to rest for 5-10 minutes before serving, and enjoy!
Notes
- 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 when paired with salt, it changes the acidity (pH) of the chicken skin, helping it become crispy, just like our Crispy Baked Chicken Wings.
- Don’t skip resting the chicken after it has finished baking; this allows them to dry out and release moisture from the skin.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.