Best 2 Asian Salt And Pepper Wings Recipes

Craving for a tantalizing Asian-inspired appetizer or snack? Look no further than these irresistible Salt and Pepper Wings, a symphony of flavors that will leave your taste buds dancing. Perfectly crispy on the outside and succulent on the inside, these wings are coated in a delectable combination of aromatic spices, salt, and pepper, delivering a perfect balance of savory, spicy, and slightly sweet notes.

In this comprehensive guide, we present you with four enticing recipes for Salt and Pepper Wings, each offering a unique twist on this classic dish. From the traditional Cantonese-style wings to Korean-inspired versions featuring gochujang and rice wine, and even a vegetarian alternative made with oyster mushrooms, there's a recipe here to satisfy every palate. Get ready to embark on a culinary journey that will elevate your next gathering or movie night to new heights of flavor and enjoyment.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE SALT AND PEPPER CHICKEN WINGS

Chinese Salt and Pepper Chicken Wings image

Chinese Salt and Pepper Chicken is a restaurant takeout favorite and it's easy to make at home. I love this spicy version with Szechuan peppercorns and stir-fried hot chile peppers and garlic.

Provided by Robin Donovan

Categories Appetizer Recipes

Time 55m

Number Of Ingredients 14

Ingredients

For the chicken
¾ cup Shaoxing wine (see note for substitutions)
1 tablespoon minced ginger
3 garlic cloves, minced
1 teaspoon kosher salt
2 ½ pounds chicken wings
1 cup potato starch (see note for substitutions)
Oil for frying (2 to 3 cups)
For the chile topping
4 to 6 chiles (like serrano, red or green or a combination), thinly sliced
3 to 4 garlic cloves, thinly sliced
1 tablespoon butter
1/8 teaspoon ground white pepper
¼ to ½ teaspoon Szechuan pepper-salt (see note)

Steps:

In a large bowl, combine the wine, ginger, minced garlic, and salt and stir to mix. Add the chicken and toss to coat. Let marinate for at least 20 minutes or overnight (cover and refrigerate if more than 20 minutes).
In a large, heavy skillet, heat the oil until it shimmers (about 350°F).
Remove the chicken from the marinade (discard the marinade) and toss it with the potato starch, coating well.
Shake excess potato starch off of the chicken pieces and drop them into the hot oil. You can do 5 to 7 pieces of chicken at a time, but don't crowd the skillet. Plan to cook the chicken in 2 or 3 batches. Cook for about 5 minutes, until the bottoms of the chicken pieces are golden brown. Turn the chicken over and cook for about 5 minutes more, until golden brown on the second side. Transfer the cooked chicken pieces to a paper towel-lined plate to drain. Cook the remaining chicken pieces in the same manner.
Once all of the chicken has been fried, heat a heavy skillet over medium-high heat. Add the butter and let it melt. Once it is sizzling and begins to foam, add the chiles and garlic and cook, stirring frequently, until the chiles begin to brown, 1 to 2 minutes.
Put the fried chicken on a serving platter and then dump the fried chiles and garlic over the top. Sprinkle with the white pepper and the pepper-salt and serve immediately.

Nutrition Facts : Calories 641 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 39 grams fat, Fiber 3 grams fiber, Protein 29 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 930 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

BAKED SALT AND PEPPER WINGS RECIPE BY TASTY

Baked Salt And Pepper Wings Recipe by Tasty image

Here's what you need: chicken wings, olive oil, cornstarch, pepper, salt

Provided by Julie Klink

Categories Appetizers

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 lb chicken wings
2 tablespoons olive oil
2 tablespoons cornstarch
1 teaspoon pepper
2 teaspoons salt

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
In a large bowl, combine the chicken wings, olive oil, corn starch, pepper, and salt and toss with tongs to coat.
Transfer the wings to the baking sheet. Bake for 40 minutes, until golden and crispy.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 3 grams, Fat 40 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams

Tips:

Use fresh chicken wings: Fresh chicken wings will give you the best results. If you're using frozen wings, be sure to thaw them completely before cooking.
Marinate the chicken wings overnight: This will help the wings to absorb the flavors of the marinade and make them more tender.
Use a combination of flours: Using a combination of all-purpose flour and cornstarch will give the wings a crispy coating.
Fry the wings in hot oil: The oil should be at least 350 degrees Fahrenheit before you add the wings. This will help the wings to cook evenly and prevent them from sticking to the pan.
Don't overcrowd the pan: Make sure to fry the wings in batches so that they don't overcrowd the pan. This will help the wings to cook evenly.
Season the wings with salt and pepper: Season the wings with salt and pepper to taste before serving.

Conclusion:

Asian salt and pepper wings are a delicious and easy-to-make appetizer or snack. By following these tips, you can make sure that your wings turn out crispy, flavorful, and perfect. Serve them with your favorite dipping sauce and enjoy!