One of the original wing recipes from Reynaldo’s Cocina, these Salt & Pepper Chicken Wings are fried until crispy, then finished with fresh garlic, onion, peppers, and a bold seasoning blend. Inspired by the flavors of some of my favorite wing spots around Chula Vista and San Diego, they’re crunchy, savory, and built for sharing.

Why This Recipe Works

• Double-fried wings help create extra crispy skin and texture

• Fresh garlic, jalapeño, onion, and green onion add bold aromatic flavor

• The salt and pepper seasoning blend keeps the wings savory and balanced

• A light coating helps the wings stay crispy while still soaking up flavor

• Tossing the wings fresh out of the wok layers flavor into every bite

Flavor Notes

• Crispy texture with savory garlic-forward flavor

• Balanced salt and pepper seasoning without overpowering heat

• Fresh onion and jalapeño add brightness and aroma

• Wok-style finish gives the wings restaurant-style flavor at home

• Comfort food energy with a homemade San Diego twist

Serving Suggestions

Serve these Salt & Pepper Chicken Wings with fries, fried rice, ranch, celery, cold drinks, or as part of a full game-day spread.

They also pair perfectly with tacos, sliders, loaded fries, and backyard cookout plates.

Special Technique

The double-fry method helps build extra crispy texture while keeping the inside juicy and tender.

Fresh garlic, onion, jalapeño, and green onion are quickly sautéed before tossing with the wings, creating layered flavor and that classic wok-style finish.

Letting the wings rest briefly between frying rounds also helps develop crispier skin.

Storage + Reheating

Store leftover wings in an airtight container in the refrigerator for up to 3 days.

For best texture, reheat in the oven or air fryer at 375°F until crispy and heated through.

Avoid microwaving if possible to help preserve the crispy texture.

Frequently Asked Questions

Q: Can I make these wings in the air fryer?

A: Yes. Air fry at 380°F until crispy and fully cooked, flipping halfway through.

Q: Can I bake these wings instead of frying?

A: Absolutely. Bake on a wire rack at 425°F until crispy and cooked through.

Q: Why double fry the wings?

A: Double frying helps create crispier skin while keeping the inside juicy and tender.

Q: Can I make these less spicy?

A: Yes. Reduce or remove the jalapeños and chili flakes to adjust the heat level.

Q: What makes these different from regular salt and pepper wings?

A: The fresh aromatics, layered seasoning, homemade technique, and wok-style finish give these wings deeper flavor and texture.

Reynaldo’s Cocina 📍

Salt & Pepper Chicken Wings

These Chinese Takeout Style Salt & Pepper Chicken Wings are brined in lemony ginger water, double fried until crispy, then tossed with garlic, jalapeño, serrano, green onions, sugar, MSG, salt, and black pepper for that bold takeout-style flavor.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Marinate Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 people

Course: Appetizer, Dinner

Cuisine: Asian, Chinese-American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x+

Lemon Ginger Brine

• 2 lbs chicken wings split into flats and drumettes
• 4 cups cold water
• 1 lemon sliced
• 1 tbsp fresh ginger sliced
• 1 tbsp kosher salt

Wing Seasoning

• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp sugar
• 1/2 tsp MSG
• 1 tbsp avocado oil

For Frying

• Peanut oil or canola oil for frying

Salt & Pepper Toss

• 1 tbsp avocado oil
• 4 cloves garlic minced
• 1 jalapeño thinly sliced
• 1 serrano pepper thinly sliced
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 1 tsp sugar
• 1/2 tsp MSG
• 2 green onions sliced

Equipment

• Deep Fryer
• Large mixing bowl
• Large skillet
• Tongs
• Paper towels
• Wire rack
• Measuring spoons

Method

1. In a large bowl, combine cold water, sliced lemon, fresh ginger, and kosher salt.
2. Add the chicken wings to the lemon ginger brine and let them soak for 30 minutes.
3. Remove the wings from the brine and pat them very dry with paper towels.
4. In a large mixing bowl, toss the wings with baking powder, kosher salt, black pepper, garlic powder, onion powder, paprika, sugar, MSG, and avocado oil until evenly coated.
5. Heat peanut oil or canola oil in a deep fryer to 350°F.
6. Fry the wings in batches for 8–10 minutes, or until lightly golden and cooked through.
7. Transfer the wings to a wire rack and let them rest for 5–10 minutes.
8. Increase the oil temperature to 375°F.
9. Fry the wings a second time for 2–3 minutes, or until extra crispy and deeply golden.
10. Transfer the wings back to a wire rack while you prepare the toss.
11. In a large skillet, heat avocado oil over medium heat.
12. Add the minced garlic, jalapeño, and serrano pepper. Cook for 1–2 minutes, stirring often, until fragrant.
13. Stir in the kosher salt, coarse black pepper, sugar, and MSG.
14. Add the double-fried wings to a large bowl and pour the garlic pepper mixture over the top.
15. Toss until the wings are evenly coated.
16. Garnish with sliced green onions and serve hot.

Notes

• The lemon ginger brine adds flavor and helps freshen up the chicken before frying.

• Pat the wings very dry after brining so they fry up crispy.

• Double frying gives these wings that crispy Chinese takeout-style texture.

• MSG adds that savory restaurant-style flavor, but you can reduce or omit it if preferred.

• Fry in small batches to keep the oil temperature steady.

• Peanut oil is my preferred frying oil for wings, but canola oil works well too.

• These wings are best served hot right after tossing.