Baked White Pepper Chicken Wings

Method8 steps

1. 1

   Step 1: Toss the whole chicken wings (3 lb) with ½ tbsp white pepper, 1½ tsp salt and 2 tsp vegetable oil. If using Sichuan peppercorn powder (½ tsp), add ½ tsp here and reserve the remaining ½ tsp for the coating.

   Uses 3 lb whole chicken wings (about 14 whole wings) · ½ tbsp white pepper for marinade · 1½ tsp salt for marinade · ½ tsp optional Sichuan peppercorn powder for marinade · 2 tsp vegetable oil for the marinade

   
2. 2

   Step 2: Cover and refrigerate the seasoned wings for at least 20 minutes, or up to 24 hours if preparing ahead. Keep them refrigerated until ready to coat.

   Minimum refrigerated marinating time · 20 minUses seasoned chicken wings

3. 3

   Step 3: Preheat the oven to 245°C (475°F). In a separate bowl combine the ½ cup flour, ¼ cup cornstarch, reserved ½ tbsp white pepper and ½ tsp salt. If using Sichuan peppercorn powder, add its remaining ½ tsp.

   Uses ½ cup all-purpose flour for the coating mixture · ¼ cup cornstarch for the coating mixture · Reserved ½ tbsp white pepper for coating · Reserved ½ tsp salt for coating · Reserved ½ tsp optional Sichuan peppercorn powder for coating

   
4. 4

   Step 4: Add the seasoned dry coating a handful at a time to the chilled wings in their original marinade bowl, tossing so its collected liquid helps the coating cling. Stop when the wings are evenly coated; unused coating is not required and should be discarded after raw-chicken contact.

   Uses marinated chicken wings and collected liquid · Only as much of the coating mixture as needed

   
5. 5

   Step 5: Arrange the coated wings apart on a baking sheet lined with parchment suitable for the oven temperature. Lightly brush them with the separate additional vegetable-oil allowance.

   Uses coated chicken wings · Additional vegetable oil as needed to brush a light coating on the wings

   
6. 6

   Step 6: Bake at 245°C (475°F) for the first half of the author’s 30–40-minute guide, about 15–20 minutes. Start checking at 15 minutes, then turn each wing for the second half of baking.

   First side: check and turn after 15 minutes · 15 minUses tray of coated and lightly oiled wings

7. 7

   Step 7: Continue baking the turned wings for about another 15–20 minutes, checking after 15. The author’s total guide is 30–40 minutes. Keep cooking until crisp and golden and the thickest fleshy part of the wings reaches 74°C (165°F), checking away from the bone.

   Second side: first check after15 minutes · 15 minUses turned, partly baked wings

   
8. 8

   Step 8: Serve the fully cooked wings. Taste before adding any of the optional extra finishing salt.

   Uses fully baked chicken wings · Additional salt to taste at serving, optional