This recipe puts a fun twist on traditional Asian salt and pepper chicken by using chicken wings. These crispy and juicy baked chicken wings are sweet, savory, and totally delicious!
2 ½pounds(1134g)chicken wingscombination of drums and flats
3clovesgarlicfinely minced
1teaspoongrated fresh ginger
1teaspoondark brown sugar
½cup(64g)cornstarch
1 ¼teaspoonsChinese five spice powder
2teaspoonswhite pepper powder
1teaspoonkosher salt
Instructions
Place your chicken wings in a large bowl. Add garlic, ginger, and brown sugar. Using your hands, massage the mixture to coat the chicken.
Cover and put in the refrigerator for 2 hours or overnight.
Preheat oven to 400 °F (204 °C) and line two large rimmed baking sheets with foil then place a metal baking rack on top of each. Lightly spray the baking racks with cooking spray. Set aside.
Remove chicken from fridge and add cornstarch on top. Toss the chicken in the cornstarch until all chicken wings are coated.
Arrange the chicken wings on top of the baking rack, shaking off the excess cornstarch before placing on the rack. Make sure the chicken wings don't touch and there's at least 2 inches between each.
Bake for 30 minutes or until internal temperature reaches 160 °F (71 °C). For a more browned exterior, broil for 1-2 minutes, keeping a close eye on it.
While the chicken is baking, mix together Chinese five spice powder, white pepper powder, and salt.
Remove chicken wings from oven and let cool for 10 minutes. Using tongs, add the chicken wings to a large bowl then toss in the seasoning mixture. Adjust to your taste whether that be more pepper, more five spice powder, or more salt.
Serve and enjoy!
Notes
Yield. This recipe makes 30 wings (serving size indicates 5 wings per person, feel free to alter this).
To store. Keep your leftover chicken wings in an airtight container in the fridge for 3-4 days.
To reheat. The best way to reheat chicken wings is to do so in the oven at 375 degrees F for about 20 minutes. With the crust on these salt and pepper chicken wings, you're going to want to do that instead of the microwave.
To freeze. Once the chicken wings have cooled completely, put them in an airtight container and freeze for 3-4 months. Let the wings thaw in the fridge overnight before reheating again!