Salt and Pepper Wings

If you know me, you know I love bowling at Roxbury Lanes in White Center. But if I’m being honest, I don’t go just for the strikes and spares—I go for their delicious food and drinks. Roxbury Lanes serves up some of the best late-night eats in Seattle, and their Salt and Pepper Wings? Easily my favorite. Perfectly crispy, well-seasoned, and packed with garlicky goodness, they hit the spot every single time. Today, we’re making my version of these addictive wings so you can enjoy them at home any time!

What Are Salt and Pepper Wings?

Salt and Pepper Wings are a Cantonese-style dish that has become a staple at many Chinese restaurants and bars, especially in North America. Over time, these wings have gained immense popularity in Chinese-American and Vietnamese-Chinese communities, showing up on menus in more traditional Asian restaurants to late-night bars. Salt and Pepper Wings are known for their ultra-crispy exterior, light yet flavorful seasonings, and fragrant toppings of garlic, jalapeños, and green onions. The seasoning mix usually consists of a simple yet powerful blend of salt, white pepper, sugar, and chicken bouillon or MSG. And trust me—once you try them, you’ll understand why they’re such a hit.

Cooking Methods: Traditional Frying vs. Air-Frying

Traditional Frying Method (For the Crispiest Wings)

Prepare the Wings: Pat dry the wings thoroughly. Toss them in the dry batter mix, ensuring an even coating. Arrange the wings on a wire rack and place them in the fridge for 10-15 minutes, allowing the dry batter to set and to draw any remaining moisture away from the surface of the wings.

Heat the Oil: In a pot or wok, heat about 2-3 inches of oil to 350°F (175°C).

Fry the Wings: Fry in batches for about 8-10 minutes until the internal temperature reaches 190F and the wings are golden brown and crispy. Drain on a wire rack.

Make the Topping: Heat oil in a separate pan over medium heat. Fry the minced garlic, and then sauté the diced jalapeños and chopped green onions until fragrant.

Toss and Serve: Sprinkle the fried wings with the salt and pepper seasoning, then toss them in the garlic-jalapeño topping. Serve immediately

Air-Frying Method (For a Lighter Take)

Prepare the Wings: Pat dry the wings and coat them evenly in the dry batter. Arrange the wings on a wire rack and refrigerate them for 10-15 minutes.

Air-Fry: Preheat your air fryer to 400°F (200°C). Spray the basket with oil and arrange the wings in a single layer. Air-fry for 20-25 minutes, flipping halfway through, until golden and crispy.

Make the Topping: Fry the garlic, and sauté the jalapeños and green onions in oil.

Toss and Serve: Sprinkle the wings with the salt and pepper seasoning, toss them with the garlic-jalapeño topping, and serve hot.

Salt and Pepper Wings

5.0 from 15 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 3 lbs 3 Party Wings

• Oil for Frying

• Salt and Pepper Seasoning:

• 1 tsp 1 Chicken Bouillon

• 1/2 tsp 1/2 Sugar

• 1/4 tsp 1/4 Salt

• 1/4 tsp 1/4 White Pepper

• Dry Batter:

• 1 cup 1 Potato Starch

• 1 tbsp 1 Baking Soda

• 1 tsp 1 Salt and Pepper Seasoning (from above)

• Salt and Pepper Topping:

• 2 tbsp 2 Oil

• 6 Cloves 6 Garlic, Minced

• 2 2 Jalapeños, Diced

• 2 2 Stalks Green Onion, Chopped

Directions

• Prep:
• Mince the garlic cloves. Dice the jalapeños and optionally remove the pitch and seeds to reduce the spice level. Chop up the green onions
• Pat the wings dry with a paper towel
• Salt and Pepper Seasoning Blend:
• Combine chicken bouillon with sugar, salt, and white pepper in a bowl or container. Mix well
• Making the Wings:
• In a mixing bowl, combine potato starch with baking powder and some of the salt and pepper seasoning blend
• Toss the wings into the dry batter and ensure that the wings are evenly coated in a thin layer. Shake away excess batter and arrange on a wire rack on a baking tray
• Refrigerate the wings for 10-15 minutes to allow the coating to set and to draw away any remaining moisture from the exterior of the chicken wing
• Traditional Deep Frying Method:
• In a pot or wok, heat about 2-3 inches of oil to 350F
• Fry in batches for about 8-10 minutes until the internal temperature of the chicken wings reaches 190F and they are golden brown and crispy. Set on a wire rack to drain
• Air-Fryer Method:
• Preheat your air fryer to 400F. Spray the basket with oil and arrange the wings in a single layer. Air-fry for 20-25 minutes, flipping halfway through, until golden and crispy
• Making the topping:
• In a small pan on medium heat, add in oil and fry the minced garlic until lightly golden and crispy. Remove the garlic to prevent it from burning, and sauté the chopped green onions and diced jalapeños for 10-15 seconds
• Serve:
• Sprinkle the wings with the salt and pepper seasoning to taste, toss them with the garlic-jalapeño topping, and serve hot. Enjoy!

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