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salt and pepper chicken wings garnished with chilli and spring onion on a white serving plate
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5 from 2 votes

Baked Salt & Pepper Chicken Wings (Chinese Takeaway Style)

These Chinese Takeaway Style Baked Salt & Pepper Chicken Wings are the perfect side dish that you can make at home! Marinated in salt, pepper and ginger then garnished with chilli, garlic and spring onion, these oven baked wings are deliciously crispy & surprisingly gluten free!
Prep Time15 minutes
Cook Time35 minutes
Marinating30 minutes
Total Time50 minutes
Course: Appetizer, lunch, Main Course, Side Dish, Snack
Cuisine: Chinese
Diet: Gluten Free
Free From: DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE
Servings: 4 -6 servings as a side dish
Calories: 375kcal

Ingredients

  • 900 g (32 oz) chicken wings

Marinade

  • 50 g (½ cup) cornflour
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns crushed
  • 3 cloves garlic minced
  • 1 inch fresh ginger minced/chopped finely
  • 3 tablespoon mirin can be substituted for 3 tablespoon of chicken stock

Garnish

  • 2 spring onions thinly sliced
  • 2 red chilli thinly sliced
  • 4 cloves garlic thinly sliced
  • 10 g (⅓ oz) dairy free butter I used Flora plant butter

Instructions

  • Pre-heat oven to 200˚C fan / 220˚C electric / gas mark 7.
  • Chop the chicken wings into wingettes and drumettes if you are not leaving the wings whole. (See the recipe post above to see how to do this)
  • Prep the ingredients for the marinade - mince the garlic cloves & ginger with a garlic press or chop very finely. Put these in a large mixing bowl along with the chicken wings, salt, pepper and mirin (or chicken stock) and stir well.
  • Put in the fridge to marinate for at least 30 minutes, but ideally overnight.
  • When you are ready to cook, remove the wings from the fridge and coat the chicken in cornflour, mix well until the cornflour has evenly coated the chicken wings.
  • Place the wings on a baking sheet lined with greaseproof paper in a single layer (you may need to use two trays) and bake them in a hot oven for 30-35 minutes until golden and crispy, turning half way through.
  • Chop the chilli, spring onion and garlic into thin slices and fry these in a non stick frying pan in the dairy free butter on a low/medium heat for a couple of minutes. You don’t want to cook them fully, just until they start to cook a little bit.
  • Put the chicken wings into the frying pan with the garnishing and mix through well.
    Serve immediately.

Notes

To Deep Fry The Wings
You can use a deep fat fryer or heat around 2 inches of oil (mild oils like sunflower, vegetable or canola work best) in a high sided saucepan. Heat the oil until it reaches 350˚F then add the chicken.

Cook the chicken in batches (around 6-8 pieces at a time) for 5 minutes, then turn the chicken over and cook for a further 5 minutes or until cooked through.

Once cooked, leave to drain on kitchen roll/paper towel to let the excess oil soak off.
To Cook The Wings In An Air Fryer
Pre-heat the air fryer to 200˚C / 390˚F, then place the coated wings in the air fryer basket in a single layer and cook for 14-16 minutes, or until they are cooked through and crispy.
Top Tips
  • ✔️ For an even more authentic flavour, add a tablespoon of either some Chinese salt & pepper style seasoning, chicken stock powder or MSG to the cornflour for a deep umami taste!
  • ✔️ Marinate the wings for as long as possible, ideally overnight, to allow the flavours to infuse into the chicken.
  • ✔️ Use a meat thermometer to check the chicken is properly cooked. It is cooked when it reaches an internal temperature of 75˚C / 165˚F.
  • ✔️ Keep the off cut wing tips to make a delicious homemade chicken stock.

Nutrition

Calories: 375kcal | Carbohydrates: 21g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 786mg | Potassium: 323mg | Fiber: 1g | Sugar: 4g | Vitamin A: 459IU | Vitamin C: 36mg | Calcium: 37mg | Iron: 2mg