Salt And Pepper Chicken Wings Recipe

I’ve been on a quest for the perfect crispy chicken wing for years, and I think you’ll agree that the holy grail is finding a crispy exterior with a bold, exciting flavor that beats takeout.

This salt and pepper chicken wings recipe delivers exactly that, but with a unique twist that sets it apart from the rest. The unique numbing tingle from the Sichuan peppercorns combined with the bright lime zest creates an aroma that hits you before you even take a bite. We’re combining the classic salty and savory notes with a zesty, numbing Sichuan peppercorn-lime glaze for an unforgettable taste. The secret is a simple double-fry method that locks in the crispness, ensuring every bite is perfectly crunchy and juicy. Get ready to impress your family and friends with this simple yet sophisticated take on a classic.

Ingredients for Sichuan-Style Salt and Pepper Wings

• 1.5 kg (3.3 lbs) chicken party wings
  Ensure wings are separated into drumettes and flats for even cooking and easier dredging. Pat them thoroughly dry with paper towels—this is essential for crispy skin. Keep them cold until just before seasoning to maintain texture.
• Seasoning Blend: Sichuan peppercorns, fine sea salt, and black pepper
  2g (1/2 tsp) Sichuan peppercorns, toasted and finely ground for the seasoning rub, which adds a numbing (ma la) quality. 10g (2 tsp) fine sea salt and 5g (1 tsp) freshly ground black pepper for the classic savory base. You can toast peppercorns in a dry skillet for 1-2 minutes until fragrant before grinding.
• 120g (1 cup) cornstarch
  This creates the ultimate crispy coating when frying. Ensure the cornstarch is distributed evenly over the wings before frying, shaking off any large clumps. A small amount (5g or 1 tsp) will be reserved for the glaze slurry later. (If you don’t have cornstarch, you can substitute tapioca starch for a similar effect, though cornstarch is my preference for this recipe.)
• 1.5 L (6 cups) vegetable oil
  Use a neutral-flavored oil with a high smoke point, such as canola, grapeseed, or peanut oil, for deep frying. The quantity should be enough to submerge or at least half-submerge the wings in batches. Monitor the temperature carefully with a deep-fry thermometer for safe and consistent cooking.
• Zesty Sichuan-Lime Glaze ingredients: fresh lime juice, sugar, soy sauce, rice vinegar, garlic, ginger, chili flakes
  60 ml (1/4 cup) fresh lime juice, 50g (1/4 cup) granulated sugar, 45 ml (3 tbsp) alcohol-free soy sauce, 30 ml (2 tbsp) rice vinegar. 3g (1 tsp) Sichuan peppercorns (toasted and crushed, for the glaze), 3 cloves minced garlic, 15g (1 tbsp) grated fresh ginger, 5g (1 tsp) red chili flakes. The balance of sweet, sour, salty, and spicy creates the complex glaze. (If you don’t have fresh ginger, you can use 1/2 tsp ground ginger, but fresh is key for a bright flavor here.)
• Glaze slurry: cornstarch and water
  5g (1 tsp) cornstarch and 15 ml (1 tbsp) water create a slurry to thicken the glaze. Whisk thoroughly to avoid lumps before adding to the saucepan. The slurry ensures the glaze becomes glossy and syrupy, coating the wings perfectly.
• Garnish: fresh cilantro, lime zest, toasted sesame seeds
  15g (1/4 cup) chopped cilantro, 5g (1 tsp) lime zest, and 5g (1 tsp) toasted sesame seeds. These garnishes add color contrast, fresh flavor, and texture. Sprinkle immediately after tossing with the glaze so they stick.

Instructions for Double-Fried Salt and Pepper Wings

1. Prep the Wings and Seasoning: Pat the chicken wings thoroughly dry with paper towels to remove moisture—this prevents splattering and ensures crispiness. In a large mixing bowl, toss the wings with the 2g (1/2 tsp) ground Sichuan peppercorns, 10g (2 tsp) salt, and 5g (1 tsp) black pepper until evenly coated on all sides. Allow the wings to rest for 15-20 minutes after seasoning to let the salt penetrate the meat and help dry out the skin further.
2. Dredge and Prepare for Frying: In a separate shallow dish, place the 120g (1 cup) cornstarch. Dredge each chicken wing piece in the cornstarch, ensuring it is fully coated, then shake off any excess flour. Place the dredged wings on a wire rack set over a baking sheet to allow air circulation and prevent a soggy bottom before frying.
3. Double-Fry for Maximum Crispy Texture (First Fry): Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 175°C (350°F). Fry the wings in batches, ensuring not to overcrowd the pot; overcrowding drops the oil temperature and leads to soggy wings. Fry each batch for 6-8 minutes, or until golden brown and cooked through. Remove wings with a slotted spoon and place them back on the wire rack to drain excess oil.
4. Double-Fry for Maximum Crispy Texture (Second Fry): Once all wings are cooked, increase the oil temperature to 190°C (375°F). Refry the wings in batches for 2-3 minutes until they turn extra crispy and deep golden brown. This second, high-temperature fry expels moisture, creating an incredibly crunchy crust. Transfer to a clean wire rack. *I always test one wing first to make sure the crust is exactly where I want it before finishing the rest of the batch.*
5. Prepare the Zesty Glaze: While the wings are frying, prepare the glaze in a small saucepan. Combine the lime juice, granulated sugar, alcohol-free soy sauce, rice vinegar, crushed Sichuan peppercorns, minced garlic, grated ginger, and red chili flakes. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
6. Thicken and Finish the Glaze: In a small bowl, whisk together the reserved 5g (1 tsp) cornstarch and 15 ml (1 tbsp) water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until the glaze thickens to a glossy, syrupy consistency, about 1-2 minutes. Remove from heat immediately. If the glaze looks too thick, add a splash of water; if it’s too thin, simmer for another 30 seconds after adding the slurry.
7. Glaze and Garnish: In a large mixing bowl, add the hot, crispy salt and pepper chicken wings recipe. Pour the prepared Zesty Sichuan Peppercorn-Lime Glaze over the wings and toss gently until each wing is thoroughly coated and glistening. Arrange on a platter and sprinkle generously with fresh chopped cilantro, lime zest, and toasted sesame seeds for the final presentation.

Understanding the Double Fry Method for Extra Crispy Wings

The secret to achieving truly crispy wings is the double-fry method. The first fry at a lower temperature (175°C/350°F) cooks the chicken through without burning the exterior. The second, shorter fry at a higher temperature (190°C/375°F) expels moisture from the skin, resulting in an incredibly crunchy crust.

Always bring the oil back up to temperature between batches and never overcrowd the pot. I have found that placing the wings on a wire rack between fries allows air to circulate and prevents sogginess before the final crisping step.

We use cornstarch for the coating because it creates a lighter, crispier crust that absorbs less oil compared to a traditional flour-based dredge, making for a less heavy final product.

How to Balance the Unique Sichuan-Lime Flavor

This salt and pepper chicken wings recipe relies on a complex flavor profile that goes beyond typical spicy wings. Sichuan peppercorns provide a tingling, citrusy, numbing effect (ma la) rather than pure heat. This unique profile contrasts perfectly with the sharp, acidic lime and sweet, savory notes of the glaze.

To adjust the heat level, decrease the amount of red chili flakes and Sichuan peppercorns in the glaze. For a milder flavor, you can omit the chili flakes entirely while still retaining the citrusy and savory notes for a truly family-friendly meal.

Tips for Meal Prep and Serving Success

This recipe makes excellent high-protein snacks or family dinners, and it’s easy to prepare ahead of time. The wings can be prepared and fried up to the point of the second fry. Refrigerate the pre-fried wings in an airtight container for up to 3 days. To serve, complete the second fry (375°F/190°C) for 2-3 minutes and toss in the freshly prepared glaze.

• Pair with steamed white rice to soak up the extra glaze.
• Serve alongside cooling side dishes like cucumber salad or pickled vegetables to balance the richness.
• These salt and pepper chicken wings are great for game days or easy dinner ideas.

FAQs

Can I make these salt and pepper wings in an air fryer?

Yes, you can air fry, but the results for this recipe may not be as crispy as deep frying. To air fry, spray the dredged wings with oil and air fry at 380°F (190°C) for 15 minutes, flip, then increase to 400°F (200°C) for another 5-10 minutes until extra crisp. Toss with the glaze immediately after cooking.

What can I use instead of Sichuan peppercorns?

If you don’t have Sichuan peppercorns, you can omit them entirely for a standard salt and pepper wing with a lime glaze. The flavor profile will be different, but still delicious. You can also try adding a pinch of white pepper for a similar aromatic complexity without the numbing effect.

How do I keep the wings from getting soggy after I add the glaze?

The key is to toss the wings in the glaze immediately after the second fry while they are still piping hot. The heat helps set the glaze quickly and prevents the coating from breaking down immediately. I always make sure the glaze is prepared right before the wings come out of the oil so I can toss them immediately.

Is this recipe very spicy?

The recipe has a moderate kick from the chili flakes and the numbing sensation from the Sichuan peppercorns. The spice level is balanced by the sugar and lime juice in the glaze. Adjust the chili flakes and peppercorns to match your family’s preference for a family-friendly meal.

How long does the glaze take to thicken?

The glaze thickens very quickly once the cornstarch slurry is added to the simmering liquid. It usually takes 1-2 minutes of constant whisking. Watch for a glossy, syrupy consistency that coats the back of a spoon.

Can I use other parts of the chicken?

Yes, this salt and pepper chicken wings recipe works great with chicken thighs or drumsticks. You will need to adjust the cooking time for larger pieces, frying for longer in the first fry to ensure they cook through. Cut larger pieces into smaller chunks for faster cooking if you are making a high-protein dinner.

Conclusion

This crispy salt and pepper chicken wings recipe with zesty Sichuan-lime glaze proves that simple home cooking can rival your favorite takeout, making it perfect for healthy eating. Try this recipe for a quick meal this week, and don’t forget to save it on Pinterest for later.

salt and pepper chicken wings recipe

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• Author: Samantha Hayes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This recipe delivers extra crispy double-fried chicken wings coated in a zesty Sichuan peppercorn-lime glaze for a unique numbing, tangy, and savory flavor profile.

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Ingredients

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• 3.3 lbs chicken party wings, separated into flats and drumettes
• 1/2 tsp ground Sichuan peppercorns
• 2 tsp fine sea salt
• 1 tsp black pepper
• 1 cup cornstarch, divided
• 6 cups vegetable oil for frying
• 1/4 cup fresh lime juice
• 1/4 cup granulated sugar
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp ground Sichuan peppercorns (for glaze)
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp red chili flakes
• 1 tbsp water
• 1/4 cup fresh cilantro, chopped
• 1 tsp lime zest
• 1 tsp toasted sesame seeds

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Instructions

1. Prep and Season Wings: Pat the chicken wings completely dry. In a large bowl, toss the wings with 1/2 tsp Sichuan peppercorns, salt, and black pepper until evenly coated. Let the wings rest for 15-20 minutes.
2. Dredge Wings: Dredge each wing piece thoroughly in cornstarch, shaking off any excess. Place the dredged wings on a wire rack to allow air circulation before frying.
3. First Fry (Cook Through): Heat oil in a large pot to 350°F (175°C). Fry the wings in batches for 6-8 minutes, or until golden brown and cooked through. Remove wings and place them on the wire rack to drain.
4. Second Fry (Crisp Up): Increase oil temperature to 375°F (190°C). Return the wings to the oil and fry in batches for 2-3 minutes until extra crispy and deep golden brown. Transfer to a clean wire rack.
5. Prepare Glaze: While wings fry, combine lime juice, sugar, soy sauce, rice vinegar, crushed Sichuan peppercorns, garlic, ginger, and chili flakes in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
6. Thicken Glaze: Whisk together 1 tsp cornstarch with water to form a slurry. Pour the slurry into the simmering glaze, whisking constantly for 1-2 minutes until glossy and syrupy.
7. Glaze and Serve: In a large mixing bowl, toss the hot, crispy wings with the prepared glaze until fully coated. Arrange on a platter and sprinkle generously with fresh cilantro, lime zest, and toasted sesame seeds.

Notes

For best results, prepare the glaze just before the second fry. To make ahead, complete the first fry and refrigerate; finish with the second fry and glaze just before serving. You can also pair these wings with steamed rice or a cooling cucumber salad.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Main Dish
• Method: Deep Fry
• Cuisine: Chinese, Asian

Nutrition

• Serving Size: 4 wings
• Calories: 550 kcal
• Sugar: 10 g
• Sodium: 800 mg
• Fat: 40 g
• Saturated Fat: 8 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg