25-Min Salt and Pepper Fried Chicken Wings

Salt & Pepper Fried Chicken Wings are crispy on the outside, juicy on the inside, and packed with bold garlic and chili flavor. Lightly coated in rice flour and double-fried for maximum crunch, these wings are finished with aromatic garlic, scallions, and peppers for that irresistible savory bite.

If you’ve ever wanted fried chicken wings that are shatteringly crisp but not greasy, this is the recipe. The secret isn’t complicated — it’s proper marinating, rice flour coating, and the double-fry method.

These wings come together in just 25 minutes, making them perfect for weeknights, game nights, or anytime you’re craving something crispy and satisfying.

Why Double Fry?

Double-frying is what transforms good wings into exceptional wings.

The first fry at a lower temperature (325°F) cooks the chicken through gently. This ensures the meat stays juicy and reaches a safe internal temperature without burning the coating.

The second fry at a higher temperature (350°F) drives out excess moisture from the surface. That quick blast of heat creates the crisp, crackly exterior that stays crunchy even after tossing with aromatics.

This method prevents greasiness and keeps the texture light.

Why Rice Flour?

Rice flour creates a thinner, lighter crust compared to all-purpose flour. It fries up delicate and crisp rather than thick or bready.

Because rice flour contains no gluten, it doesn’t form a heavy structure when fried. The result is a clean, crisp coating that lets the chicken and aromatics shine.

It also absorbs less oil, which helps keep the wings from tasting greasy.

Let’s Talk Ingredients

Chicken wing flats
Wing flats cook quickly and evenly. You can also use drumettes if preferred.

Soy sauce and rice wine
These seasons chicken and add depth. If you don’t have rice wine, water works fine.

Garlic
Grated garlic infuses the marinade quickly and adds bold flavor.

Rice flour
Provides that signature light, crisp coating.

Cooking oil (high-smoking-point oil)
Use avocado, grapeseed, or peanut oil to maintain a steady frying temperature.

Aromatics (garlic, chilies, scallions, salt, and pepper)
These are tossed with the fried wings at the end to create the signature salt and pepper flavor.

Step-by-Step: Let’s Cook!

Step 1: Marinate the chicken

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Use a fork or skewer to poke small holes all over the chicken wings. In a bowl, combine wings with soy sauce, rice wine, white pepper, and grated garlic. Mix well and let marinate while preparing the aromatics.

Tip: Poking small holes helps the marinade penetrate quickly and speeds up cooking.

Step 2: Coat with rice flour

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Lightly coat the marinated wings with rice flour, shaking off excess.

Tip: A thin coating creates a lighter, crispier texture.

Step 3: First fry

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In a pot over high heat, add cooking oil and heat to 325°F (163°C). Fry wings in batches for about 5 minutes until cooked through. Internal temperature should reach 165°F. Remove and drain.

Tip: This first fry gently cooks the chicken without over-browning.

Step 4: Second fry

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Increase oil temperature to 350°F (177°C). Return wings to the oil and fry for 2 more minutes until deeply golden and crisp. Remove and drain.

Tip: The second fry removes surface moisture and creates maximum crunch.

Step 5: Stir-fry the aromatics

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In a wok over medium heat, add cooking oil. Add salt, white pepper, black pepper, red chili, green chili, and sliced garlic. Stir-fry for about 10 seconds until fragrant.

Tip: Keep this step brief to avoid burning the garlic.

Step 6: Toss and serve

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Return fried wings to the wok and toss to coat evenly. Add scallions at the end and toss once more. Serve immediately.

25-Min Salt and Pepper Fried Chicken Wings

5 from 1 vote

Servings 4

Prep Time 15 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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For the chicken

• 1 ½ pounds chicken wing flats
• 2 tablespoons soy sauce
• 2 tablespoons rice wine, or water
• ¼ teaspoon white pepper
• 6 cloves garlic, grated
• 6 tablespoons rice flour
• 4 cups cooking oil, high-smoking-point oil like avocado, grapeseed, or peanut oil

For the aromatics

• 1 tablespoon cooking oil
• Pinch of salt
• Pinch of white pepper
• Pinch of black pepper
• 1 medium red chili pepper, sliced
• 1 medium green chili pepper, sliced
• 3 cloves garlic, sliced
• 2 stalks scallions, chopped

Instructions

 

• To marinate the chicken wings, use bamboo skewers or a fork to poke all over the chicken wing flats to help the marinade penetrate quickly and promote even cooking. In a bowl, combine the chicken wing flats with the soy sauce, rice wine, white pepper, and grated garlic. Mix well and let marinate while preparing the aromatics, or longer for deeper flavor.
• To prepare the aromatics, slice the red chili pepper, green chili pepper, and garlic, and chop the scallions. Set aside.
• To coat the wings, in a bowl, add the rice flour and coat each marinated chicken wing evenly, pressing lightly so the flour adheres and forms a thin, crisp layer.
• To fry the wings, in a pot over high heat, add the cooking oil and heat to 325°F (163°C). Carefully lower the wings in one at a time and deep fry for about 5 minutes until fully cooked. Remove and drain. Increase the oil temperature to 350°F (177°C), then return the wings and fry for another 2 minutes until golden and extra crispy. The internal temperature should reach at least 165°F (74°C). Remove and drain well.
• To air-fry instead, preheat the air fryer to 400°F (200°C). Lightly spray the coated wings with cooking oil and arrange in a single layer. Air-fry for 18–22 minutes, flipping halfway, until golden and cooked through. For extra crispiness, increase the temperature to 425°F (218°C) for the final 3–5 minutes. Ensure the internal temperature reaches 165°F (74°C).
• To stir-fry the aromatics, in a wok over medium heat, add 1 tablespoon of cooking oil. Add the salt, white pepper, black pepper, sliced red and green chili peppers, and garlic. Stir-fry for about 10 seconds until fragrant but not browned.
• To combine and serve, return the fried chicken wings to the wok and toss quickly with the aromatics. Add the scallions, give everything one final toss, and serve immediately while hot and crispy.

Video

Notes

• Prep ahead: Marinate the wings up to 1 day ahead so the flavors fully soak in. You can also slice the aromatics in advance and store them in a sealed container—this way, when it’s time to cook, everything comes together in minutes, making weeknight dinners a breeze!
• Time-saving shortcut:  Poke holes in the chicken wings so the marinade penetrates faster and the wings cook more evenly—this speeds up both marinating and frying.
• Rice flour coating: Gives a lighter, super crispy texture and is naturally gluten-free.
• Double fry for extra crispiness: The first fry cooks the chicken, the second fry crisps it up without greasiness.
• Quick aromatics: Stir-fry aromatics for only 10 seconds over medium heat to keep them fragrant and bright, not burnt.

Author: CiCi Li

Course: Appetizer

Cuisine: Chinese