I recently tried this recipe for crispy garlic chicken wings, and let me tell you, the combination of crunchy, golden-baked wings with the tangy soy and garlic glaze is pure magic. The subtle heat from the red chili and the freshness from the scallions perfectly complement the savory, umami-rich flavors, making it an unforgettable dish to share with friends or indulge in solo.
I adore whipping up formulations that deliver a dynamic taste alongside ease of preparation. My wings seasoned with just salt and pepper exemplify that to a T.
They emerge from the oven blisteringly crisp, the skin crackling with each bite. Underneath, the meat is tender beyond belief.
I attribute that to two secret (but not unexplained) steps. One involves a two-part cooking process.
The other centers on selecting the right (not too hot, not too cold) oven temperature.
Salt And Pepper Wings Recipe Ingredients
– Chicken Wings: Rich in protein, they provide a satisfying flavor and texture.
– Garlic: Adds depth with its pungent, savory notes, boosting overall flavor.
– Black Pepper: Delivers a spicy kick that enhances the wings’ savory allure.
– Scallions: Offer a fresh, mild onion flavor, adding a touch of brightness.
– Soy Sauce: Provides umami richness and a balanced salty taste.
– Rice Vinegar: Contributes a tangy note, brightening the dish’s flavor profile.
– Sesame Oil: Infuses a nutty aroma, enriching the dish’s complexity.
Salt And Pepper Wings Recipe Ingredient Quantities
- 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon rice flour (or all-purpose flour)
- 2 cloves garlic, minced
- 2 scallions, finely sliced
- 1 fresh red chili, thinly sliced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
How to Make this Salt And Pepper Wings Recipe
1. Set your oven to 400°F (200°C) in preparation. Take a baking sheet and cover it with aluminum foil. On top of that, set a wire rack.
2. In a big bowl, mix the chicken wings with vegetable oil, salt, and black pepper until they are uniformly coated.
3. Dust the wings with cornstarch and rice flour, then toss them once more to achieve an even dusting.
4. Place the wings in a single layer on the baking rack, which has been prepared for the task at hand. Ensure no two wings are making contact.
5. Cook the wings in the warm oven for 35-40 minutes, turning them over midway through the cooking process, until they are crunchy and golden.
6. As the wings bake, mix soy sauce, rice vinegar, and sesame oil in a small bowl. Set the bowl aside for later use.
7. Pour a bit of vegetable oil in a large pan and heat over medium. When the oil is shimmering, add the minced garlic. Sauté the garlic until it is fragrant and slightly golden.
8. Once the wings have finished baking, move them to the skillet with the garlic. Turn up the heat and toss the wings to coat them in the garlic.
9. Incorporate the sliced scallions and red chili (if using) and continue tossing the wings in the pan for another minute.
10. Pour the soy sauce mixture over the wings, and toss them one last time to make sure they’re completely coated. Serve them up pronto.
Salt And Pepper Wings Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Aluminum foil
4. Wire rack
5. Large bowl
6. Small bowl
7. Large pan or skillet
8. Measuring spoons
9. Tongs or spatula
10. Knife
11. Cutting board
FAQ
- Q: Can I use frozen chicken wings?A: Yes, but ensure they are completely thawed before cooking for even results and maximum crispness.
- Q: Is there a substitute for rice flour?A: All-purpose flour may be used as a substitute, but rice flour makes a light, crisp cookie.
- Q: What if I don’t have fresh red chili?A: Skip the chili or use a pinch of red pepper flakes for a bit of heat.
- Q: Can the wings be baked instead of fried?A: Indeed, bake them at 400°F (200°C) for 40-45 minutes, turning them over at the halfway mark, until they are crispy and totally cooked through.
- Q: How can I make the wings less spicy?A: Leave out the red chili and cut back or omit the black pepper to reduce the heat.
- Q: Is it necessary to use sesame oil?A: No, but sesame oil contributes a nutty fragrance. If you’d rather not use it, you can leave it out.
Salt And Pepper Wings Recipe Substitutions and Variations
Canola oil or olive oil can be used in place of vegetable oil to provide a different flavor profile.
If rice flour is unavailable, you can use all-purpose flour instead.
Black pepper is commonly used in kitchens all around the world, and for good reason. It is spicy and aromatic, and it has a spectacular flavor profile that can lend itself to whatever dish it happens to be added to. But what if you happen to be out of black pepper? Or maybe you’re just looking for something a bit different—a milder pepper with an equally interesting flavor? That’s where white pepper comes in.
Substituting garlic powder for garlic works well; about 1/4 teaspoon of it serves as a stand-in for each clove.
Tamari can replace soy sauce for a gluten-free option. In contrast, coconut aminos is a lower-sodium, soy-free alternative.
Pro Tips
1. Dry the Wings Completely: Before coating the wings with oil and seasonings, ensure they are thoroughly dried with paper towels. This helps the skin become crispier during baking.
2. Preheat the Wire Rack: Before placing the wings on the wire rack, preheat it in the oven for a few minutes. This can help crisp up the bottom of the wings as they bake.
3. Flour Mixture Consistency: Mix the cornstarch and rice flour thoroughly before dusting the wings, ensuring a consistent and even coating for better crispiness.
4. Garlic Sauté Timing: Be vigilant when sautéing the garlic. Adding it to oil that is too hot can cause it to burn quickly. Aim for the garlic to be golden, not brown, for the best flavor.
5. Finishing in the Broiler: For extra crispy skin, finish the wings under the broiler for 1-2 minutes after baking, keeping a close eye to avoid burning. This technique adds an extra crunch to the wings.
Salt And Pepper Wings Recipe
My favorite Salt And Pepper Wings Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Aluminum foil
4. Wire rack
5. Large bowl
6. Small bowl
7. Large pan or skillet
8. Measuring spoons
9. Tongs or spatula
10. Knife
11. Cutting board
Ingredients:
- 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon rice flour (or all-purpose flour)
- 2 cloves garlic, minced
- 2 scallions, finely sliced
- 1 fresh red chili, thinly sliced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions:
1. Set your oven to 400°F (200°C) in preparation. Take a baking sheet and cover it with aluminum foil. On top of that, set a wire rack.
2. In a big bowl, mix the chicken wings with vegetable oil, salt, and black pepper until they are uniformly coated.
3. Dust the wings with cornstarch and rice flour, then toss them once more to achieve an even dusting.
4. Place the wings in a single layer on the baking rack, which has been prepared for the task at hand. Ensure no two wings are making contact.
5. Cook the wings in the warm oven for 35-40 minutes, turning them over midway through the cooking process, until they are crunchy and golden.
6. As the wings bake, mix soy sauce, rice vinegar, and sesame oil in a small bowl. Set the bowl aside for later use.
7. Pour a bit of vegetable oil in a large pan and heat over medium. When the oil is shimmering, add the minced garlic. Sauté the garlic until it is fragrant and slightly golden.
8. Once the wings have finished baking, move them to the skillet with the garlic. Turn up the heat and toss the wings to coat them in the garlic.
9. Incorporate the sliced scallions and red chili (if using) and continue tossing the wings in the pan for another minute.
10. Pour the soy sauce mixture over the wings, and toss them one last time to make sure they’re completely coated. Serve them up pronto.
