Rain had been falling steadily all day, turning our little street into a watercolor of reflections and ripples. The kids were restless—trapped inside on a soggy Saturday with board games and too much energy. I was halfway through wiping another trail of muddy footprints when the doorbell rang. It was Jason, the delivery guy we see almost weekly, soaked through and grinning. “You always have something good going on in that kitchen,” he joked, eyeing the steam curling up from the stovetop.
I laughed, waved him inside, and handed him a towel. “Stick around for a wing or two if you’re hungry,” I said. Honestly, I hadn’t planned to entertain, but Salt and Pepper Chicken Wings have a way of turning ordinary afternoons into something worth remembering.
They’re quick to fry up, wonderfully crisp, and the soy-honey glaze is just enough sweet to balance the sharp heat from the pepper. I always toss in extra garlic and ginger—can’t help myself. The house starts to smell like the corner food stall I loved when we traveled through Taipei ten years ago. My husband still talks about that street vendor’s wings like he dreams about them. This version is my take—easy enough for a busy mom, bold enough to stop someone at the door.
Jason stayed for three helpings and left with a paper plate stacked high. He said it was the best detour he’d made all week.
Short Description
Crispy chicken wings coated in a flavorful blend of salt, pepper, and a sticky soy sauce glaze. This easy recipe combines garlic, ginger, honey, and rice vinegar for wings that are savory, sweet, and irresistibly delicious.
Key Ingredients
- 1 pound chicken wings, cut into pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Green onions, chopped (optional, for garnish)
Tools Needed
- Large skillet or frying pan
- Mixing bowl
- Tongs or spatula
- Knife and cutting board
- Paper towels
- Small saucepan or second skillet
Cooking Instructions
Step 1: Prepare the Wings
Start by cleaning the chicken wings and patting them dry with paper towels to ensure crispiness. In a mixing bowl, toss the wings with cornstarch, salt, and black pepper until each piece is evenly coated. The cornstarch helps create that golden, crispy skin when fried.
Step 2: Fry the Wings
Heat vegetable oil in a large skillet over medium-high heat—about 350°F if you have a thermometer. Carefully place the wings in the skillet in a single layer. Fry them for 8-10 minutes on each side, flipping once, until the skin turns golden brown and crispy. The wings should be cooked through and have a satisfying crunch. Remove them and place on a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a separate small skillet or saucepan, heat a splash of oil over medium heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant but not browned. Pour in soy sauce, honey, rice vinegar, and sesame oil. Stir everything together and let the sauce simmer for 1-2 minutes until it thickens slightly and becomes glossy.
Step 4: Toss the Wings
Add the fried wings back into the skillet with the sauce. Toss gently to coat every wing evenly with the sticky glaze. Cook for another 1-2 minutes so the flavors meld and the sauce clings to the wings.
Step 5: Serve
Transfer the wings to a serving platter. Sprinkle chopped green onions over the top if desired for a fresh, colorful garnish. Serve hot and enjoy the perfect balance of crispy, salty, sweet, and tangy flavors.
Troubleshooting Tip: If your wings aren’t crisping well, make sure they are dry before coating with cornstarch, and avoid overcrowding the pan. Fry in batches if needed to maintain oil temperature.
Why You’ll Love This Recipe
Crispy & Tender: The cornstarch coating ensures the wings are crispy on the outside while staying tender and juicy on the inside.
Flavorful Sauce: The combination of soy sauce, honey, and rice vinegar creates a delicious balance of salty, sweet, and tangy.
Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights or when you’re craving something simple yet delicious.
Versatile: Serve these wings as an appetizer, a party snack, or even a main course with a side of rice.
Mistakes to Avoid & Solutions
Common Mistake: Wings turn out soggy, not crispy.
Solution: Pat wings completely dry before coating with cornstarch. Avoid crowding the pan—cook in batches to keep the oil hot.
Common Mistake: Sauce is too runny or thin.
Solution: Let the sauce simmer longer to thicken. Honey helps create a sticky glaze, so don’t skip it.
Common Mistake: Garlic or ginger burns and tastes bitter.
Solution: Cook garlic and ginger on medium heat and watch closely; remove from heat as soon as they become fragrant.
Serving and Pairing Suggestions
Serve these wings as a main dish or party appetizer. Pair them with a crisp Asian-style slaw, steamed jasmine rice, or a simple cucumber salad for balance.
For drinks, light beers or green tea complement the flavors nicely. These wings work great for buffet-style settings or casual family dinners where everyone can grab a handful.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
To reheat, place wings on a baking sheet and warm in a 375°F oven for 8-10 minutes to regain crispiness.
Avoid microwaving if possible, as it can make the skin soggy.
If sauce thickens too much when cold, gently warm it with a splash of water before tossing the wings again.
FAQs
1. Can I bake the wings instead of frying?
Yes, bake at 425°F for 35-40 minutes, flipping halfway, then toss with sauce as directed.
2. What if I don’t have cornstarch?
You can use potato starch or all-purpose flour, but cornstarch yields the crispiest skin.
3. Can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari to keep it gluten-free.
4. How spicy is this recipe?
This version isn’t spicy, but you can add chili flakes or a dash of hot sauce to the sauce if you like heat.
5. Can I prep the sauce ahead of time?
Yes, the sauce can be made up to a day ahead and warmed before tossing the wings.
Tips & Tricks
For extra crispiness, let coated wings rest for 10 minutes before frying.
Use a thermometer to maintain oil temperature between 350-375°F for best frying results.
Toss wings gently in the sauce to avoid breaking the crispy coating.
Garnish with toasted sesame seeds for added texture and visual appeal.
Recipe Variations
Spicy Kick: Add 1 teaspoon chili garlic sauce to the sauce mixture and sprinkle wings with cayenne pepper before frying. Follow the rest of the steps as usual for a fiery twist.
Honey Garlic Wings: Omit rice vinegar and sesame oil; double the honey for a sweeter glaze. Simmer sauce a little longer for thicker coating.
Lemon Soy Wings: Add the zest and juice of 1 lemon to the sauce for a bright, tangy flavor. This freshens the dish and pairs well with light sides.
Final Thoughts
Jason’s visit turned that rainy afternoon into a memory I’ll file under “unexpected joy.” There’s something about sharing wings—greasy fingers, napkin stacks, and bursts of laughter between bites—that pulls people together. These aren’t fussy or fancy. They’re comforting, quick, and absolutely full of flavor. I’ve made them for quiet nights and game-day crowds, and they never fail to earn a second round. Next time I see Jason on his route, I might just pack him a little to-go box—rain or shine.
Salt And Pepper Chicken Wings With Soy Sauce
Ingredients
- 1 pound chicken wings cut into pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- Green onions chopped (optional, for garnish)
Instructions
- Wash the chicken wings and pat them dry with paper towels. In a bowl, toss them with cornstarch, salt, and black pepper until they’re evenly coated. This helps them fry up nice and crispy.
- Heat vegetable oil in a large pan over medium-high heat (around 350°F if you’re checking). Place the wings in a single layer and fry for about 8–10 minutes on each side until golden and crispy. Once done, transfer them to a plate lined with paper towels to drain.
- In a small pan, heat a bit of oil over medium heat. Add minced garlic and ginger and cook for 30 seconds. Stir in soy sauce, honey, rice vinegar, and sesame oil. Let it simmer for 1–2 minutes until it thickens slightly.
- Add the fried wings to the sauce and toss gently until they’re well coated. Let them cook for another 1–2 minutes so the sauce sticks to the wings.
- Place the wings on a plate and sprinkle with chopped green onions if you like. Serve hot and enjoy the crispy, savory, sweet flavor combo.
