Salt And Pepper Wings Recipe

I’m always looking for ways to elevate a weeknight dinner, and this recipe delivers. While I love the simplicity of a classic salt and pepper wings recipe, sometimes a basic recipe needs a serious upgrade for a family dinner or entertaining. This version takes that familiar crispy, savory-salty base and elevates it with a simple, glossy umami glaze featuring black garlic. The resulting wings have perfectly crispy skin and a beautiful sheen. We’ll walk you through how to get perfectly crispy wings every time, then finish them with this knockout sauce.

Ingredients

• 1 kg (2.2 lbs) chicken wings (drumettes and flats)
  Ensure the wings are fully thawed and patted dry to guarantee crispiness. Using a mix of drumettes and flats provides varied textures.
• 15 mL (1 tablespoon) vegetable oil
  Used for coating the wings before seasoning and roasting. You can substitute with another high-smoke point neutral oil like avocado oil.
• 10g (2 teaspoons) fine sea salt
  Fine salt adheres better to the skin for even seasoning. Essential for the classic salty component of salt and pepper wings.
• 5g (1 teaspoon) freshly ground black pepper
  Grind fresh for maximum aroma and flavor. The primary spice component for the basic seasoning mix.
• 5g (1 teaspoon) garlic powder
  Provides a subtle, savory base flavor that complements the glaze. Used for the coating; do not substitute with fresh minced garlic here as it will burn.
• 3g (0.5 teaspoon) white pepper
  White pepper has a slightly different, earthier heat profile than black pepper. Contributes a nuanced spice to the dry rub.
• 15g (1 tablespoon) cornstarch
  The secret ingredient for extra crispy skin without deep frying. Creates a thin, crunchy crust when baked.
• 30g (3-4 cloves) black garlic, minced
  Black garlic adds a deep, sweet, and tangy umami flavor to the glaze. It is essentially fermented garlic, which loses its sharp bite.
• 60 mL (1/4 cup) alcohol-free soy sauce
  Provides a salty, savory base for the glaze. Use tamari for a gluten-free option.
• 30 mL (2 tablespoons) rice vinegar
  Adds brightness and cuts through the richness of the glaze. Avoid using strong white vinegar, as it will be too harsh.
• 15 mL (1 tablespoon) dark brown sugar
  Balances the savory and acidic elements of the glaze. Use honey or maple syrup for an alternative sweetness, if needed.
• 5g (1 teaspoon) white pepper, freshly ground (for glaze)
  This second addition of white pepper enhances the heat and aroma of the final glaze.
• 2.5g (1/2 teaspoon) ginger powder
  Adds a subtle, warm spiciness to the glaze. Do not substitute with fresh ginger here, as it may be too strong.
• 5 mL (1 teaspoon) sesame oil
  Adds depth and a nutty aroma to the finished glaze. Best added at the end of cooking to preserve its flavor.
• 5g (1 teaspoon) cornstarch, mixed with 15 mL (1 tablespoon) cold water (for slurry)
  Used to thicken the glaze to a syrupy consistency. Ensure the water is cold before mixing to prevent clumping.
• Garnish: Spring onions (scallions), thinly sliced; small red chili, thinly sliced; small handful fresh cilantro leaves
  Adds a pop of color, freshness, and optional heat. Garnish immediately before serving for maximum visual impact.

Instructions

Here’s how to execute this easy salt and pepper wings recipe with minimal fuss.

1. Prep the Wings and Seasoning

   Preheat your oven to 200°C (400°F). Line a large baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. Thoroughly pat the chicken wings dry with paper towels; this is crucial for achieving crispy skin.

2. Oil and Coat the Wings

   In a large mixing bowl, toss the dried wings with 15 mL (1 tablespoon) vegetable oil until lightly coated. In a small separate bowl, combine the fine sea salt, 5g (1 teaspoon) freshly ground black pepper, garlic powder, 3g (0.5 teaspoon) white pepper, and 15g (1 tablespoon) cornstarch. Sprinkle this seasoning mixture over the oiled wings and toss vigorously until every wing piece is evenly coated. This is the foundation for a crispy salt and pepper wings recipe.

3. Bake for Crispiness

   Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring there is space between each wing for optimal air circulation. Do not overcrowd the rack, as this will result in soggy wings instead of crispy ones. Bake for 45-50 minutes, flipping the wings halfway through, until they are golden brown and cooked through.

4. Finish for Extra Crunch

   For extra crispiness, increase the oven temperature to 220°C (425°F) for the last 10 minutes of baking. Alternatively, for an even faster crisp, broil on high for 2-3 minutes per side, watching very carefully to prevent burning. The wings are ready when they are golden brown and reach an internal temperature of 74°C (165°F). A small micro-tip I’ve found helpful is to ensure the wings aren’t touching on the rack; otherwise, they steam instead of roast, and you lose that classic crispy texture.

5. Prepare the Umami Glaze

   While the wings are baking, prepare the Umami Black Garlic Glaze. In a small saucepan, combine the minced black garlic, alcohol-free soy sauce, rice vinegar, dark brown sugar, 5g (1 teaspoon) white pepper, ginger powder, and sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring constantly until the sugar has fully dissolved.

6. Thicken the Glaze

   Whisk in the cornstarch slurry (5g cornstarch mixed with 15 mL cold water). Continue to simmer and stir for 1-2 minutes until the glaze thickens to a syrupy consistency that visibly coats the back of a spoon. Remove the saucepan from the heat once thickened, as it will continue to thicken as it cools.

7. Glaze the Wings

   Once the wings are perfectly crispy and cooked, transfer them immediately to a large, clean mixing bowl. Pour about two-thirds of the warm Umami Black Garlic Glaze over the hot wings and gently toss until each wing piece is beautifully coated and glistening. Use only enough glaze to coat the wings lightly; do not drench them or they will lose their crispness. This finishing step transforms the basic salt and pepper wings into something truly special.

8. Plate and Serve

   Artfully arrange the glistening, glazed wings on a dark-colored ceramic platter or a clean white plate to maximize visual contrast. Drizzle the remaining black garlic glaze in an appealing pattern over the piled wings. Generously scatter the thinly sliced spring onions, vibrant red chili rings, and fresh cilantro leaves over the top for a fresh finish.

Tips for Extra Crispy Baked Wings

Getting that crispy, crackly skin on baked wings is easier than you think. Follow these three simple tips for a perfect result every time.

• Pat those wings dry: The number one rule for crispy wings in the oven or air fryer is removing excess moisture before seasoning. Use paper towels or even a clean kitchen towel. You can also place them uncovered in the fridge for an hour or two before cooking; this pulls moisture out of the skin, making for a crispier finish. This is a crucial step for achieving perfect results with any salt and pepper wings recipe.
• Use cornstarch in the coating: Cornstarch helps to absorb moisture during cooking, creating a light, crispy crust. Make sure to fully coat the wings in the dry mix, ensuring every piece has a fine layer. A small amount goes a long way; don’t add too much or it can taste pasty.
• Utilize a wire rack: A wire rack ensures air circulation around the entire wing. This prevents the bottoms from getting soggy from contact with the baking sheet. If you don’t have a wire rack, flip the wings more frequently during baking.

What Is Black Garlic?

Black garlic is regular garlic that has been fermented at high temperatures and controlled humidity for several weeks. This process removes the sharp, pungent flavor of raw garlic and changes the texture to soft, sticky, and date-like. It has a rich umami flavor profile that is sweet, tangy, and slightly savory. It’s often compared to tamarind or balsamic vinegar. It’s much milder than raw garlic and is perfect for glazes and sauces where you want depth without the bite. You can typically find black garlic in Asian grocery stores, specialty food markets, or online. It’s a key ingredient here for a unique flavor twist, but if you absolutely can’t find it, use roasted garlic instead (though the flavor will be different).

Make-Ahead and Storage Tips

Can I make the glaze ahead of time?

Yes, the black garlic glaze can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently in a saucepan or microwave before tossing with the freshly cooked wings.

Can I store leftovers?

Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. The wings will lose crispness once glazed and refrigerated, but will retain flavor for future quick meals.

How to reheat leftover wings?

Reheat them in an air fryer at 180°C (350°F) for 5-8 minutes, or in the oven at 200°C (400°F) for 10-15 minutes. Reheating in the microwave will make them soggy; avoid doing so if you want a crispy texture.

FAQs

Can I use an air fryer instead of the oven for this salt and pepper wings recipe?

Yes, absolutely. Prepare the wings with the seasoning mix and air fry at 200°C (400°F) for 18-22 minutes, flipping halfway through. Toss with the glaze immediately after cooking. It’s a great option for a faster, crispier result, especially for small batches.

My wings aren’t getting crispy, what did I do wrong?

The most common issues are not drying the wings enough initially or overcrowding the baking sheet. Ensure they are in a single layer with space between them. Increasing the temperature for the last few minutes or broiling helps. I find that placing them on a wire rack over a baking sheet is the most consistent method for getting crispy results every time.

Can I use regular minced garlic instead of black garlic for the glaze?

While possible, the flavor profile will be very different. Regular minced garlic will be sharp and pungent, whereas black garlic is sweet and umami. For a substitute, use roasted garlic or increase the ginger powder slightly in this salt and pepper wings recipe variation.

What sides pair well with these wings?

These wings go great with simple sides like steamed rice, a crisp cucumber salad, or roasted broccoli. The savory glaze works well with fresh, light side dishes for a complete family-friendly meal.

Can I skip the cornstarch?

The cornstarch is essential for achieving the crispy skin texture without deep frying. While you technically can omit it, the wings will not be nearly as crispy. We highly recommend keeping it in the recipe, especially if this is your first time trying this salt and pepper wings recipe.

Conclusion

This easy salt and pepper wings recipe provides a fantastic, weeknight-friendly meal with minimal fuss. The black garlic glaze adds a depth of flavor that turns a simple snack into a memorable dish for healthy eating. Pin this salt and pepper wings recipe for later and try it this week for a delicious upgrade to your routine!

salt and pepper wings recipe

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• Author: Sarah Mali
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

A crispy salt and pepper chicken wings recipe elevated with a glossy, umami black garlic glaze, perfect for weeknight dinners or entertaining.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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