Baked Salt and Pepper Chicken Wings

Method5 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Pat ALL 2 lb chicken wings dry, then toss with ALL the separate 2½ tablespoons soy sauce, 1 tablespoon Shaoxing wine, ¾ teaspoon marinade salt and 1 teaspoon marinade sugar. Marinate for 20 minutes while preparing the other ingredients, keeping the wings chilled until ready to cook. Reserve the distinct finishing-spice salt and sugar for stage 2.

   Wing marinade: 20 minutes · 20 minUses 2 lb chicken wings · 2½ tablespoons soy sauce for marinade · 1 tablespoon Shaoxing wine · ¾ teaspoon salt for marinade · 1 teaspoon sugar for marinade

2. 2

   Step 2: Mix ALL the separate finishing-spice ingredients in a small bowl: 1 teaspoon ground white pepper, 1 teaspoon garlic powder, ½ teaspoon spice-mix sugar, ¼ teaspoon spice-mix salt and ¼ teaspoon five-spice powder. Reserve this complete spice mix for stage 4. The baking powder belongs to the coating in stage 3.

   Uses 1 teaspoon ground white pepper for spice mix · 1 teaspoon garlic powder for spice mix · ½ teaspoon sugar for spice mix · ¼ teaspoon salt for spice mix · ¼ teaspoon Chinese five-spice powder for spice mix

   
3. 3

   Step 3: After marinating, toss ALL the actual wings from stage 1 very thoroughly with ALL 3 tablespoons cornstarch and ALL 1 tablespoon baking powder. Arrange them without overlapping on a rack over a baking tray. Bake at 400°F (200°C) for about 35 minutes, until golden and crisp AND the thickest meat reaches at least 74°C (165°F), avoiding bone. Continue as needed until fully cooked, then let the actual baked wings cool slightly before tossing.

   Wings: bake about 35 minutes · 35 minUses Complete actual marinated wings · 3 tablespoons cornstarch · 1 tablespoon baking powder for coating

   
4. 4

   Step 4: Heat ALL the separate 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add ALL 4 sliced shallots, ALL 3 sliced Fresno chilis, the WHITE parts of ALL 3 scallions and ALL 4 minced garlic cloves. Stir-fry for about 1 minute until softened. Add ALL the actual fully cooked wings from stage 3, the reserved GREEN parts of those SAME 3 scallions, and ALL the actual finishing spice mix from stage 2.

   Aromatics: stir-fry about 1 minute · 1 minUses 2 tablespoons vegetable oil for aromatics · 4 shallots (cut in half and sliced into 1/4” (6 mm) thick slices) · 3 fresno chilis (sliced (or jalapenos)) · All 3 scallions: whites in the aromatic fry, reserved greens when adding cooked wings · 4 cloves garlic, minced · Complete actual fully cooked baked wings, briefly cooled · Complete actual prepared finishing spice mix

   
5. 5

   Step 5: Toss ALL the actual wings, aromatics and spices from stage 4 until evenly coated. Serve promptly as about 6–8 appetizer portions. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 2–3 days. Reheat the wings with their aromatics in a 400°F (200°C) oven or 350°F (176°C) air fryer until crisp and heated throughout to 74°C (165°F); no reheating duration is specified.

   Uses Complete actual baked wings with fried aromatics and finishing spices