The classic combination of garlic, chili, salt and pepper is awesome on chicken wings. Using potato starch to coat the wings gives them a crispier texture without having to deep fry at home and helps all the aromatics adhere to the wings. An air fryer gives a crispier wing but I find even with an XXL air fryer, I end up having to make multiple batches. So when making a larger portion, I prefer using the broiler in the oven.
If you don’t have white peppercorn, try using other types like black or Szechuan peppercorn or a mixture of all three. Change the jalapeño to a Serrano or Thai chili pepper if you like things spicier. Whichever way you prefer, you’ll want to make a whole batch because these are incredibly delicious and addictive!
This recipe is also available in my cookbook Daily Special.
Makes 4 servings
Ingredients
2 pounds chicken wings, split
½-1 cup potato starch
1 jalapeño pepper, thinly sliced
2 stalks green onion
4 cloves garlic, minced
2 tablespoons cilantro, chopped
2-3 tablespoons avocado oil, divided
For the Marinade
1 tablespoon rice wine
1 tablespoon soy sauce
2 teaspoons sugar
½ teaspoon five spice powder
½ teaspoon ground white pepper
For the Seasoning Salt
½ teaspoon whole white peppercorn or ¼ teaspoon ground white pepper
¼ teaspoon five spice powder
1 teaspoon coarse kosher salt
Instructions
- In a medium mixing bowl, combine chicken wings and marinade ingredients. Let marinate for 20-30 minutes or up to overnight, covered in the fridge.
Air Fryer
- Preheat the air fryer for a couple of minutes at 400°F.
- In a large resealable bag, add ½ cup potato starch and several chicken wings and give the bag a shake ensuring the wings are evenly coated. Repeat for all the wings, adding more potato starch if needed.
- Place the chicken wings in the air fryer basket without overcrowding and spray evenly with vegetable or canola oil.
- Cook the chicken wings at 400°F for 8 minutes, give them a toss and cook for another 7 minutes. You may need to give the wings another spray of vegetable or canola oil at the halfway mark. Remove and set aside. Depending on the size of your air fryer, you may need to cook in multiple batches.
- Meanwhile, with a mortar and pestle, coarsely grind white peppercorns. In a small bowl, combine white pepper, five spice powder and coarse kosher salt. Set aside.
- Finely chop green onion, separating white and light green parts from dark green parts.
- In a wok or large frying pan, on medium heat, add 2 tablespoons vegetable or canola oil, jalapeño and white parts of green onion. Stir fry for 30-60 seconds. Add garlic and stir fry for another 30 seconds, until fragrant. Add the chicken wings, tossing them quickly. Turn off the heat. Add the green onion and cilantro and give them another toss. Season with ½ teaspoon seasoning salt or as much as desired.
Oven
- Preheat broiler. Line a sheet pan with parchment paper, spray with vegetable or canola oil.
- In a large resealable bag, add ½ cup potato starch and several chicken wings. Give the bag a shake ensuring the wings are evenly coated and place the wings flat side down on the sheet pan. Repeat for all the wings, adding more potato starch if needed.
- Spray or baste the wings with about 1 tablespoon avocado oil, making sure the starch is saturated with the oil.
- Place the wings six inches from the broiler. Cook for 8 minutes. Flip and cook for another 6-8 minutes.
- Meanwhile, with a mortar and pestle, coarsely grind white peppercorns. In a small bowl, combine white pepper, five spice powder and coarse kosher salt. Set aside.
- In a wok or large frying pan, on medium heat, add 2 tablespoons avocado oil, jalapeño and white parts of green onion. Stir fry for 30-60 seconds. Add garlic. Stir fry for another 30 seconds, until fragrant. Add the chicken wings, tossing them quickly. Turn off the heat. Add the green onion and cilantro and give them another toss. Season with ½ teaspoon seasoning salt or as much as desired.
Salt and Pepper Chicken Wings
The classic combination of garlic, chili, salt and pepper is awesome on chicken wings. Using potato starch to coat the wings gives them a crispier texture without having to deep fry at home and helps all the aromatics adhere to the wings. An air fryer gives a crispier wing but I find even with an XXL air fryer, I end up having to make multiple batches. So when making a larger portion, I prefer using the broiler in the oven.If you don’t have white peppercorn, try using other types like black or Szechuan or a mixture of all three. Change the jalapeño to a Serrano or Thai chili pepper if you like things spicier. Whichever way you prefer, you’ll want to make a whole batch because these are incredibly delicious and addictive!
Servings: 4 people
Ingredients
- 2 pounds chicken wings split
- ½-1 cup potato starch
- 1 jalapeño pepper thinly sliced
- 2 stalks green onion
- 4 cloves garlic minced
- 2 tablespoons cilantro chopped
- 2-3 tablespoons avocado oil divided
For the Marinade
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- ½ teaspoon five spice powder
- ½ teaspoon ground white pepper
For the Seasoning Salt
- ½ teaspoon whole white peppercorn or ¼ teaspoon ground white pepper
- ¼ teaspoon five spice powder
- 1 teaspoon coarse kosher salt
Instructions
- In a medium mixing bowl, combine chicken wings and marinade ingredients. Let marinate for 20-30 minutes or up to overnight, covered in the fridge.
Air Fryer
- Preheat the air fryer for a couple of minutes at 400°F.
- In a large resealable bag, add ½ cup potato starch and several chicken wings and give the bag a shake ensuring the wings are evenly coated. Repeat for all the wings, adding more potato starch if needed.
- Place the chicken wings in the air fryer basket without overcrowding and spray evenly with vegetable or canola oil.
- Cook the chicken wings at 400°F for 8 minutes, give them a toss and cook for another 7 minutes. You may need to give the wings another spray of vegetable or canola oil at the halfway mark. Remove and set aside. Depending on the size of your air fryer, you may need to cook in multiple batches.
- Meanwhile, with a mortar and pestle, coarsely grind white peppercorns. In a small bowl, combine white pepper, five spice powder and coarse kosher salt. Set aside.
- Finely chop green onion, separating white and light green parts from dark green parts.
- In a wok or large frying pan, on medium heat, add 2 tablespoons vegetable or canola oil, jalapeño and white parts of green onion. Stir fry for 30-60 seconds. Add garlic and stir fry for another 30 seconds, until fragrant. Add the chicken wings, tossing them quickly. Turn off the heat. Add the green onion and cilantro and give them another toss. Season with ½ teaspoon seasoning salt or as much as desired.
Oven
- Preheat broiler. Line a sheet pan with parchment paper, spray with vegetable or canola oil.
- In a large resealable bag, add ½ cup potato starch and several chicken wings. Give the bag a shake ensuring the wings are evenly coated and place the wings flat side down on the sheet pan. Repeat for all the wings, adding more potato starch if needed.
- Spray or baste the wings with about 1 tablespoon avocado oil, making sure the starch is saturated with the oil.
- Place the wings six inches from the broiler. Cook for 8 minutes. Flip and cook for another 6-8 minutes.
- Meanwhile, with a mortar and pestle, coarsely grind white peppercorns. In a small bowl, combine white pepper, five spice powder and coarse kosher salt. Set aside.
- In a wok or large frying pan, on medium heat, add 2 tablespoons avocado oil, jalapeño and white parts of green onion. Stir fry for 30-60 seconds. Add garlic. Stir fry for another 30 seconds, until fragrant. Add the chicken wings, tossing them quickly. Turn off the heat. Add the green onion and cilantro and give them another toss. Season with ½ teaspoon seasoning salt or as much as desired.