This recipe focuses on creating deliciously crispy “Salt and Pepper Chicken Wings” finished with a savory soy sauce glaze. The image displays a generous pile of these golden-brown wings, which appear to have a beautifully textured, slightly crinkled skin, indicative of a good crisping process, and are coated in an inviting, rich glaze. The simple yet effective seasoning combination of salt and pepper forms the foundation of their flavor, while the soy sauce adds a layer of umami and subtle sweetness. This dish is perfect as an appetizer, snack, or a casual meal, offering a satisfying crunch and a burst of savory flavor in every bite. It’s a popular choice for gatherings, game nights, or as a flavorful alternative to more common buffalo wings.
Ingredients:
- 1 lb (approx. 450g) chicken wings, cut into drumettes and flats (wingettes)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon garlic powder (optional, for added flavor)
- Vegetable oil, canola oil, or peanut oil for frying (about 4-6 cups, depending on your pot)
For the Soy Sauce Glaze:
- 2 tablespoons soy sauce (light or regular)
- 1 tablespoon honey or brown sugar (optional, for sweetness and glaze consistency)
- 1 teaspoon rice vinegar (optional, for a hint of tang)
- ½ teaspoon sesame oil (optional, for nutty aroma)
- Pinch of red pepper flakes (optional, for heat)
Equipment:
- Large mixing bowl
- Whisk or tongs
- Wire rack set over a baking sheet (for draining fried wings)
- Large heavy-bottomed pot or Dutch oven (for deep frying)
- Slotted spoon or spider strainer
- Paper towels
- Small saucepan or microwave-safe bowl (for glaze)
- Pastry brush (for applying glaze, optional)
- Meat thermometer or candy thermometer (for oil temperature)
Instructions:
Part 1: Prepare the Chicken Wings
- Pat Dry: Thoroughly pat the chicken wings dry with paper towels. This is a crucial step for achieving crispy skin, as excess moisture will steam the wings instead of frying them.
- Season Wings: In a large mixing bowl, toss the dried chicken wings with 1 tablespoon of cornstarch. The cornstarch helps create a crispy coating.
- Add 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder (if using) to the wings. Toss well to ensure the wings are evenly coated with the seasoning blend.
Part 2: Prepare the Soy Sauce Glaze
- While the oil is heating, prepare the glaze. In a small saucepan, combine 2 tablespoons of soy sauce, 1 tablespoon of honey or brown sugar (if using), 1 teaspoon of rice vinegar (if using), ½ teaspoon of sesame oil (if using), and a pinch of red pepper flakes (if using).
- Heat the mixture over low heat, stirring until the honey/sugar is dissolved and the glaze is slightly warmed through. Do not boil. Remove from heat and set aside. Alternatively, you can briefly warm it in a microwave-safe bowl.
Part 3: Fry the Chicken Wings
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer to ensure accurate temperature. Maintaining the correct oil temperature is vital for crispy, non-greasy wings.
- Fry in Batches: Carefully lower the seasoned chicken wings into the hot oil, one by one, using tongs. Do not overcrowd the pot; fry in batches to maintain the oil temperature and ensure even cooking and crisping. Overcrowding will lower the oil temperature and result in soggy wings.
- Initial Fry: Fry the wings for 6-8 minutes, or until they are lightly golden and cooked through. They should be cooked enough to be safe to eat at this stage.
- Second Fry (for Extra Crispiness): For an extra crispy exterior (as suggested by the image), remove the wings from the oil after the initial fry and place them on a wire rack set over a baking sheet to drain for a few minutes while the oil temperature returns to 375°F (190°C).
- Increase the oil temperature to 375°F (190°C). Return the wings to the hot oil for a second fry of 2-4 minutes, or until they are a deep golden brown and exceptionally crispy. This double-frying technique is common for achieving maximum crispness.
- Drain Excess Oil: Using a slotted spoon or spider strainer, remove the crispy fried wings from the oil and immediately transfer them back to the wire rack to drain any excess oil.
Part 4: Glaze and Serve
- Glaze the Wings: Once the wings have drained for a minute or two, transfer them to a clean large bowl. Pour the prepared soy sauce glaze over the hot wings.
- Toss to Coat: Toss the wings gently with tongs until they are evenly coated in the sticky, flavorful glaze. Alternatively, you can brush the glaze onto each wing with a pastry brush for a more precise coating.
- Serve Immediately: Arrange the salt and pepper chicken wings with soy sauce on a serving platter.
- Serve hot and enjoy! These wings are best eaten fresh while they are still crispy. While they can be refrigerated and reheated, their crispness will diminish over time.