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Crispy Salt and Pepper Chicken Wings by Reynaldo’s Cocina in San Diego
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
Cook Time 30 minutes
Marinate Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Appetizer, Dinner
Cuisine: Asian, Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

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.
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