Crispy Salt and Pepper Chicken Wings Recipe

These salt and pepper chicken wings are the kind of thing that disappear almost as soon as they hit the table. The outside gets beautifully golden and crisp, while the chicken stays tender and juicy inside.

The wings are first marinated with soy sauce, cooking wine, salt, and black pepper, then coated with egg and cornstarch before being pan-fried until deeply golden. A final sprinkle of salt and pepper seasoning and chili powder gives them that irresistible savory, slightly spicy finish.

They’re simple enough for a weeknight dinner, but honestly, they’re just as good as a snack while watching a movie.

Why You'll Love These Chicken Wings

• Crispy and golden: Cornstarch gives the outside a light, crunchy coating.
• Juicy inside: The wings are cooked slowly over medium-low heat so the meat stays tender.
• Packed with flavor: Soy sauce, black pepper, and salt and pepper seasoning give every bite plenty of savory flavor.
• Easy to make: No complicated batter or deep-frying setup is needed.
• Great with rice: Serve them with steamed rice and vegetables for an easy meal.

Ingredients

For the Chicken

• 500 g chicken wings
• 2 tablespoons light soy sauce
• 1 tablespoon cooking wine
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 large egg
• 2 tablespoons cornstarch

For Finishing

• 1–2 teaspoons salt and pepper seasoning, or to taste
• ½–1 teaspoon chili powder or chili flakes, optional
• 1 tablespoon finely chopped fresh parsley, optional

For Cooking

• 3–4 tablespoons neutral cooking oil, or enough to generously coat the bottom of a large skillet

How to Make Salt and Pepper Chicken Wings

1. Prepare the chicken

Pat the chicken wings dry with paper towels. Make two shallow cuts on each side of the wings. This helps the marinade penetrate the meat and also allows the wings to cook more evenly.

Place the wings in a large bowl.

2. Marinate the wings

Add the light soy sauce, cooking wine, salt, and black pepper.

Mix everything thoroughly, making sure each wing is coated with the seasoning.

Cover and let the chicken marinate for at least 20 minutes.

For even more flavor, you can marinate the wings for up to 1 hour in the refrigerator.

3. Add the egg and cornstarch

Pour off any excess marinade from the bowl.

Add one egg and the cornstarch. Mix well with your hands or a pair of tongs until every wing is coated in a thin, slightly sticky layer.

The coating shouldn't be excessively thick. You want just enough cornstarch and egg to create a crisp golden crust when the wings hit the pan.

4. Heat the oil

Heat a large skillet over medium heat and add the cooking oil.

Once the oil is hot, carefully place the chicken wings into the pan in a single layer. Avoid overcrowding the skillet; cook in batches if necessary.

5. Pan-fry the wings

Reduce the heat to medium-low and cook the wings slowly.

Let the first side cook undisturbed until golden brown, then turn the wings and continue cooking the other side.

Keep turning the wings as needed so they brown evenly without burning.

Depending on the size of your wings and the heat of your pan, this will generally take around 15–18 minutes total.

The chicken should be completely cooked through, with no raw meat near the bone. For food safety, the thickest part of the chicken should reach 74°C / 165°F.

6. Make them extra crispy

Once the wings are cooked through and deeply golden, increase the heat slightly for the final minute or two.

Turn the wings several times until the outside is crisp and beautifully browned.

Transfer them to a plate lined with paper towels or a wire rack to remove excess oil.

7. Add the finishing seasoning

While the wings are still hot, sprinkle them with salt and pepper seasoning.

For a little heat, add chili powder or crushed chili flakes.

A small sprinkle of chopped parsley adds a fresh touch and gives the wings the same colorful finish seen in the photos.

Toss gently to coat.

How to Serve

These chicken wings are delicious straight from the pan, while the coating is still crisp.

Serve them with:

• Steamed white rice
• Fried rice
• Stir-fried vegetables
• Cucumber salad
• A simple cabbage slaw
• Your favorite dipping sauce

They also make a fantastic party appetizer or movie-night snack.

Tips for Extra-Crispy Chicken Wings

Dry the wings well. Excess moisture makes it harder to get a crisp coating.

Don't skip the cuts. A couple of shallow cuts help the seasoning get deeper into the chicken.

Don't use too much cornstarch. A thin coating gives you a crisp crust without making the wings heavy.

Cook over medium-low heat. Chicken wings need time to cook through. Cooking them too quickly over high heat can brown the outside before the inside is done.

Don't overcrowd the pan. Too many wings at once can lower the pan temperature and prevent proper browning.

Season immediately. Salt and pepper seasoning sticks best while the wings are still hot.

Can I Make These in an Air Fryer?

Yes. The same marinated and coated wings can be air-fried instead of pan-fried.

Arrange them in a single layer in a lightly greased air-fryer basket and cook at approximately 190°C / 375°F, turning halfway through, until golden and cooked through. Cooking time will depend on the size of the wings and your particular air fryer.

Finish with salt and pepper seasoning and chili powder immediately after cooking.

Storage and Reheating

Leftover wings can be refrigerated in an airtight container for up to 3–4 days.

For the best texture, reheat them in an air fryer or oven rather than the microwave. This helps bring back some of the crispness of the coating.

Frequently Asked Questions

What makes salt and pepper chicken wings crispy?

The combination of egg and cornstarch creates a thin coating that becomes crisp and golden when pan-fried. Similar salt and pepper wing recipes use this same basic technique.

Can I use chicken drumettes instead of wings?

Yes. Drumettes work very well with this recipe. Because they can be larger and thicker, they may need a little additional cooking time.

Can I make the wings less spicy?

Absolutely. Simply leave out the chili powder or chili flakes. The wings will still have plenty of flavor from the soy sauce, black pepper, and salt and pepper seasoning.

Why should I pour off the marinade before adding the egg and cornstarch?

Removing excess liquid helps the egg and cornstarch cling to the chicken instead of becoming watery. It also gives you a thinner, crispier coating.

How do I know when the chicken is cooked?

The safest method is to check the thickest part of the chicken with an instant-read thermometer. Chicken should reach 74°C / 165°F internally.

If you love crispy chicken but don't want a complicated recipe, these salt and pepper chicken wings are definitely worth trying.

They're crispy on the outside, juicy inside, savory, peppery, and just spicy enough when finished with chili powder. Put a plate of these on the table with some hot steamed rice and watch how quickly they disappear!