Salt and Pepper Chicken Wings Chinese Style

Salt and pepper chicken wings, or “yang su ji” as they are called in Mandarin, is a popular dish in Chinese cuisine.

This simple but flavorful dish is a staple in many Chinese restaurants around the world. It features a delicate balance between the soft and juicy inside of the chicken and the perfectly crispy exterior coated with a spicy salt and pepper mixture – a harmony of basic but essential flavors.

What makes this recipe special is the additional use of granulated garlic, chili and a blend of white and black pepper. The pepper gives the dish a nuance of warmth and spice, while the granulated garlic gives a subtle sweetness that accentuates the overall flavor of the dish.

The chili, garlic cloves and shallots create a delightfully flavorful base that permeates the wings during the final roasting.

Serve these delicious salt and pepper chicken wings with rice or steamed noodles to complete the meal. They would also make a great appetizer or a fantastic addition to a holiday table. Enjoy them with a cool cream sauce to balance the heat, or just as is to enjoy the pure, undiluted flavor.

⏱ Cooking time — 45 minutes overall. Includes 25 minutes of preparation and cooking + 20 minutes unattended.

🔪 Ingredients

For 3 servings:

• 1 kg (2 ⅕ lb) chicken wings
• 75 g (2 ⅔ oz) cornstarch
• 75 g (2 ⅔ oz) all-purpose flour
• 4 garlic cloves
• 4 green onion stalks
• 2 shallots
• 2 chilies
• 1 tsp. white peppercorns
• 1 tsp. black peppercorns
• 1 tsp. granulated garlic
• 2 tsp. salt
• 1.5-2 l (1 ½ l) frying oil

🥣 Directions

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Preparation of spices

First, crush 1 tsp. of black pepper and 1 tsp. of white pepper into a fine powder in a mortar.

Then add 1 tsp. of granulated garlic to the pepper, mix well and set aside.

Preparing the wings

Cut 1 kg (2 ⅕ lb) of chicken wings at the joint into two parts.

If the wings have the smallest, elbow part, remove it. Save it for later preparation of the broth.

Cutting vegetables

Finely chop 4 stalks of green onion.

Separate the white and green parts. The green part will be used for garnishing and the white part will be used for frying. Place the sliced onions in separate bowls.

If it seems like there is too much of the green part, set aside a third of it in the bowl to the white part.

Now peel 2 shallots, cut them in half and dice them into medium sized cubes. Remove the top layer if it is dry or damaged.

Add the diced shallots to the bowl with the white part of the green onions.

Slicing garlic and chilies

Peel 4 garlic cloves and chop finely. Put them in the same bowl.

Cut off the tails of 2 chilies, tap the peppers with the side of a knife and shake out the seeds by rolling the peppers between your palms. Then slice the chilies into thin slices. Add them to the bowl with the garlic and onion.

Preparation of breading and coating of wings

In a large bowl or baking dish, mix 75 g (2 ⅔ oz) all-purpose flour and 75 g (2 ⅔ oz) cornstarch.

To this mixture, add half of the pepper and granulated garlic mixture and 1 tsp. salt. Mix well.

Now coat the chicken wings in the breading. With one hand (let’s call it wet) take the chicken wings and do the first deboning. Take the wing with your other hand (clean or dry), press the breading against the chicken on all sides and again coat in flour. Place on a clean plate or baking rack.

Repeat the process for all chicken wings.

First Wings Frying

Heat 1.5-2 l (1 ½ l) of frying oil in a wide saucepan or wok to 150 °C (300 °F).

There should be enough oil so that the chicken wing is completely submerged and floating in the oil.

To check if the oil is ready, dip the tip of a chopstick into the oil. If a large number of bubbles immediately appear around the stick, it means the oil is hot enough.

Carefully lower the chicken wings into the oil and cook for about 4 minutes until lightly golden.

Do not try to fry all the wings at once. Split them into two batches so as not to overcrowd the wok.

When the wings are ready, remove them from the wok, letting any excess oil drain off.

Transfer to a baking tray lined with paper towels.

Cook the second batch in the same manner. But remember to heat the oil again before frying the second batch.

Second Frying

Heat the oil again, this time to 180-190 °C (about 356-374 °F).

If you don’t have a thermometer, you can determine the temperature of the oil by dipping a piece of bread into it. If it browns in 10-15 seconds, then the oil is hot enough. This method isn’t very accurate, but it’s better than nothing.

When the oil is hot enough, carefully lower all the fried wings into it.

Cook for another 3-5 minutes until you reach the desired degree of browning.

For maximum crispiness – cook wings until browned.

Once fried, remove the wings from the wok, allowing excess oil to drain, and lay them out on paper towels.

Remember that the wings will become less crispy as they cool, so try to act quickly in the next steps.

You can also place the wings on a baking rack and send them to a preheated 95 °C or 200 °F oven, this will help keep the crispness longer. This will be useful if, for example, guests are running late or there is still a side dish or salad not ready.

Drain the frying oil into a heatproof dish. It can be used for later frying.

Finishing cooking and serving

Heat 2 tbsp. of oil in a wok over medium heat.

Add all the chopped vegetables to the heated oil and stir-fry for about a minute, stirring constantly.

Add the chicken wings. Cook for about 30 seconds, stirring constantly to allow the wings to warm up and the flavors to combine.

Turn off the heat and sprinkle the wings with the remaining pepper and salt mixture. I do this in 2 batches, stirring the wings well in between.

Transfer the wings to a serving platter.

Finish by sprinkling the wings with the reserved green onions and serve immediately.

Enjoy the chicken wings with salt and pepper while they are hot and crispy!

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