Do you love chicken wings? These delicious salt and pepper chicken wings are hands down the best I’ve ever made, and I dare say, one of the most delicious I’ve ever tried!
Delicious Salt and Pepper Chicken Wings
These wings are so simple that I literally had all the ingredients in the fridge. The addition of sesame oil, green onions, and garlic is brilliant. Sure, maybe some of you knew this already. I didn’t. This is a slightly Asian-inspired take on Salt and Pepper Chicken Wing, and it makes all the difference.
This large recipe makes approximately 36 wings, so enough for six people to have as a snack.
The flavors were just soaked in overnight, and it took all my willpower to leave some for Mike for his lunch. Don’t be scared of red pepper flakes, that is a classic combination – sesame oil and red pepper flakes, just like my favourite Chinese dishes!
How to Make Salt and Pepper Chicken Wings
- Preheat oven to 450 degrees.
- Combine salt and pepper together in a bowl. Place chicken wings on a lightly oiled baking sheet. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely.
- Bake for 15 minutes, then turn and bake for another 15-20 minutes until crispy and cooked through. We like our wings very crispy.
- As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat, then add the garlic and onions. (You can add jalapeno as well if you like.)
- Cook until the garlic has browned slightly.
Remove chicken wings from the oven and place them in a large bowl. - Toss the chicken wings with the garlic oil until completely coated.
- Place on a serving platter, spooning any leftover garlic oil over the top.
- Serve and enjoy!
Karlynn
Amazing Salt and Pepper Chicken Wings
Ingredients
- 3 pounds party wings approx. 36 wings
- 3 teaspoons salt
- 4 teaspoons crushed black pepper
- 4 teaspoons sesame oil
- 5 cloves garlic chopped
- 4 green onions diced
- chili pepper flakes optional but the heat is nice!
Instructions
- Preheat oven to 450 degrees.
- Combine salt and pepper together in a bowl. Place chicken wings on a lightly oiled baking sheet. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely.
- Bake for 15 minutes then turn and bake for another 15-20 minutes until crispy and cooked through. We like our wings very crispy.
- As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat then add the garlic and onions. (jalapeno as well if you are adding it in.)
- Cook until the garlic has browned slightly.
- Remove chicken wings from oven and place in a large bowl.
- Toss the chicken wings with the garlic oil until completely coated.
- Place on a serving platter, spooning any leftover garlic oil over the top.
- Serve and enjoy!
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Cecile Chiasson says
Are these good reheated
Lorraine Larson says
“The flavors were just soaked in overnight” …. does this mean they are to be marinated overnight or ?
Mr. Kitchen Magpie says
What she meant is she made them, threw the leftovers in the fridge and tried not to eat them on me for lunch. 😉
Vivian Morris says
This is seriously one of the best meat dish I have made. We had friends over and we just drooled and ate. They are phenomenal. I am a renowned cook and this will become one of my standards.
I think the garlic topping is a nice addition but not necessary.
Carolyn says
Can you freeze these. and heat to serve later. if you could would to lessen cooking time by 10 to allow you to heat and serve and not dry out.
Betty says
I love salt and pepper calamari. I can’t wait to try these wings this weekend. Salivating just thinking about them.
Sue S says
Thanks for sharing this recipe. These are incredible…. sooooooooo good! I have made them a few times, and we all love them. I have also used the same recipe with thighs and drumsticks Yuuuum!
Ananda Mercer says
These were so good!!! I might add a bit less pepper next time but they were still amazing following the recipe. Everyone loved them!
Bridget Kelly says
made these for SuperbBowl Sunday a resounding hit! They are the best😅😉😍
DEBORAH TYMURA says
The most awesomest recipe I have found yet!
Andrea C says
Would definitely cut the pepper down if making again. 4 teaspoons seemed a little excessive but I added it anyway and was way too much……wings were black with pepper and way too hot! Not very crispy weigh but maybe next time I would put under broiler for a short time.
Crystal Edwards says
This is our family favorite. I make it exactly as the recipes states without any of the optional ingredients (jalapeños, chilis).
I’ve even brought it to our family bbq “wing off” and won!
Callie says
These are amazing!!! I’ve made them over and over, they’re a go-to for sure. They taste exactly like the salt and pepper squid or wings you get in Asian restaurants.
SherA says
I made these tonight, but cut way back on the salt. Otherwise, I made them to the recipe, and they were delicious. Will make them again, for sure.
Nathan says
2 stars for wasting my time on numeroues devices trying to find the ingredients list(where the hell is it?!)
nathan says
cant see the ingredients, forgotton to add them or is it one of the frankly far too many adds getting in the way?!
Mala says
It’s the ads but here is the recipe:
3 pounds party wings approx. 36 wings
3 teaspoons salt
4 teaspoons crushed black pepper
4 teaspoons sesame oil
5 cloves garlic chopped
4 green onions diced
chili pepper flakes optional but the heat is nice!
Preheat oven to 450 degrees.
Combine salt and pepper together in a bowl. Place chicken wings on a lightly oiled baking sheet. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely.
Bake for 15 minutes then turn and bake for another 15-20 minutes until crispy and cooked through. We like our wings very crispy.
As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat then add the garlic and onions. (jalapeno as well if you are adding it in.)
Cook until the garlic has browned slightly.
Remove chicken wings from oven and place in a large bowl.
Toss the chicken wings with the garlic oil until completely coated.
Place on a serving platter, spooning any leftover garlic oil over the top.
Serve and enjoy!
Herman says
Tried these when my granddaughters were here. They loved them(5 and 8yrs old). The 5 yr old requested them for her birthday party next weekend.
Lucy says
I don’t usually comment, but i just had to for these as they were AMAZING! so yummy! I will definitely be making them again.
Em kat says
Great recipe. Made this twice. Small tweak, cook garlic in high heat friendly oil (canola, corn,peanut) a teaspoon or so. Add the remaining 3 tsp sesame,off heat, to garlic. Doing this will maintain the delicate sesame flavor.
Diana Ambrose says
Truly ‘Amazing’ wings!!! Made them today, absolutely loved it.
Samantha says
Made these a few times. These are my kids’ favourite. I toss them in olive oil after I salt and pepper them. The high heat and olive oil make the outside crispy and the inside juicy. The sesame oil sauce is next level…especially with red pepper flakes and chopped jalapeños. I questioned whether the sauce would compliment it at first but it really kicks this up a few notches.
Gin says
I have yet to try these but saved the recipe and forgot about it. I was going to say add red pepper flakes because the Chinese place we used to get them from (we moved away) had red pepper flakes and they are the best thing ever! Now I gotta make these.
Sophie says
Making them tonight for the first time and I don’t think they will be crispy. So sad.
Shanda says
I am not a huge fan of wings but decided to make these for Superbowl. We will be making these again. Thanks. They were great!
Susan Lilly says
These are my favorite wings I’ve ever had, and believe me I’ve had them everywhere! However I did use less salt and I always use 1 tsp baking powder to mixture. Mixed the wings in a bowl and heavily sprayed the foil on pan with Pam let wing set uncovered in fridge all day then cooked them a little longer then said . To die for!! I made a dipping sauce of sweet chili sauce and Sambal mixed ?I will be forever grateful
Heather says
Really tasty. They were very sticky for some reason, not too crispy as I was anticipating.
Stewart says
Far. Too. Salty.
Great flavours otherwise. If I make it again, I’ll use less salt.