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salt and pepper wings recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A crispy salt and pepper chicken wings recipe elevated with a glossy, umami black garlic glaze, perfect for weeknight dinners or entertaining.
Ingredients
- 1 kg (2.2 lbs) chicken wings (drumettes and flats), patted dry
- 15 mL (1 tablespoon) vegetable oil
- 10g (2 teaspoons) fine sea salt
- 5g (1 teaspoon) freshly ground black pepper
- 5g (1 teaspoon) garlic powder
- 3g (0.5 teaspoon) white pepper (for wings)
- 15g (1 tablespoon) cornstarch (for wings)
- 30g (3–4 cloves) black garlic, minced
- 60 mL (1/4 cup) alcohol-free soy sauce
- 30 mL (2 tablespoons) rice vinegar
- 15 mL (1 tablespoon) dark brown sugar
- 5g (1 teaspoon) white pepper (for glaze)
- 2.5g (1/2 teaspoon) ginger powder
- 5 mL (1 teaspoon) sesame oil
- 5g (1 teaspoon) cornstarch, mixed with 15 mL (1 tablespoon) cold water (slurry)
- Garnish: spring onions, red chili, fresh cilantro leaves
Instructions
- Prep and Season Wings: Preheat oven to 200°C (400°F) with a wire rack on a baking sheet. Pat chicken wings thoroughly dry with paper towels. Toss dried wings with vegetable oil in a large bowl. In a small bowl, combine salt, black pepper, garlic powder, white pepper (for wings), and cornstarch. Sprinkle seasoning over wings and toss vigorously until evenly coated.
- Bake for Crispiness: Arrange seasoned wings in a single layer on the wire rack, leaving space between each piece. Bake for 45-50 minutes, flipping halfway through.
- Crisp Wings Further: Increase oven temperature to 220°C (425°F) for the last 10 minutes of baking. Alternatively, broil for 2-3 minutes per side, watching closely to prevent burning, until wings are golden brown and cooked through.
- Prepare Black Garlic Glaze: While wings bake, combine minced black garlic, soy sauce, rice vinegar, brown sugar, white pepper (for glaze), ginger powder, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Thicken Glaze: Whisk in the cornstarch slurry (cornstarch mixed with cold water). Simmer for 1-2 minutes, stirring constantly until the glaze thickens to a syrupy consistency. Remove from heat.
- Glaze and Serve: Transfer hot, crispy wings to a large mixing bowl. Pour about two-thirds of the warm glaze over the wings and toss gently to coat. Arrange wings on a serving platter, drizzle with remaining glaze, and garnish immediately with spring onions, chili, and cilantro.
Notes
Ensure wings are thoroughly patted dry and arranged on a wire rack in a single layer with space between them to prevent steaming and maximize crispiness during baking. For added crispiness, you can place dried wings uncovered in the refrigerator for an hour before cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 1500 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg