Ultra delicious with Chinese-inspired flavor, these salt and pepper chicken wings are baked crispy and tossed with sauteed hot peppers, shallot, and seasonings.

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Top down view of a bowl full of salt and pepper chicken wings, served with sauteed peppers and shallot.

About Salt and Pepper Chicken Wings

Deliciously spicy and great for feeding a crowd, these salt and pepper chicken wings are infused with Chinese flavor and coated in spicy peppers and tender shallot.

What’s in salt and pepper chicken wings?

Despite the name, these Chinese-style chicken wings are packed with plenty of flavor beyond salt and pepper, such as:

  • Chicken wings – The star of the show. Be sure to cut and trim the chicken wings before getting started.
  • Sake – Helps soften the meat and gives it great flavor.
  • Garlic, ginger, butter, peppercorn, and salt – All the great seasonings and flavors.
  • Sesame oil – Assists with marinading the chicken and gives a more Asian-inspired flavor.
  • Rice vinegar – The same as “rice wine vinegar,” this adds some sweetness and tartness.
  • Red chili pepper, jalapeno, and shallot – Sauteed vegetables that the chicken wings are tossed in, providing heat and more flavor.

How long are chicken wings good for?

Once prepared and cooled, salt and pepper chicken wings can be stored in a sealed container in the refrigerator for up to three to four days.

Top down view of a bowl lined with parchment paper, filled with salt and pepper chicken wings, and surrounded by sliced peppers, shallots, and seasonings.

Can you make chicken wings in advance?

While I would recommend enjoying these wings for the first time when they’re freshly made, you can also crisp the wings and prepare the sauce in advance.

To do this, prepare the recipe as instructed, then store the wings and sauteed vegetables/sauce in separate sealed containers in the refrigerator for up to 24 hours.

When ready to serve, bake the chicken wings per the instructions on this page for reheating chicken wings (click here to jump right to it). For the sauce and vegetables, they can be reheated on the stovetop or in the microwave.

Can you freeze chicken wings?

Yes, you can definitely freeze your salt and pepper chicken wings!

Once prepared, allow the chicken wings to cool to room temperature before transferring them to a freezer bag, removing as much air as possible before sealing.

Once frozen, chicken wings can be stored up to four months.

How to Thaw Salt and Pepper Chicken Wings:

  • Recommended: Remove from freezer and allow to thaw in the refrigerator overnight.
  • In Cold Water: Place the wings in a sealed bag into a large bowl filled with cold water. Make sure that your wings are fully submerged; you can use a plate or other weighted item to hold them down. Flip the bag often and change the water out every 30 minutes or so to make the process faster.
  • In Microwave: Use your microwave’s defrost setting to thaw your wings in the microwave. Take note to rotate your wings throughout the cooking process because the microwave can reheat them unevenly. Some microwaves will beep at the times it is necessary to rotate your wings.
  • Never put wings out on the counter to thaw out. It can contaminate your chicken, allowing it to become unsafe to eat.
Close up top down view of a bowl of salt and pepper chicken wings.

How to reheat chicken wings

  • Preheat oven to 350 degrees F.
  • Grab a baking sheet and spray it with cooking spray. You can also line the sheet with aluminum foil or parchment paper for easy cleanup.
  • Arrange chilled/thawed chicken wings on the baking sheet, spaced about one inch apart.
  • Reheat the wings for five to six minutes on one side.
  • Quickly flip the wings, then bake for another five to six minutes.
  • If you have a meat thermometer, test the internal temperature of the chicken wings. It should be at least 165 degrees F.
  • Serve and enjoy!

How long can chicken wings be left out?

No matter the situation or circumstance, you never want to leave chicken sitting out for too long. This is especially important for chicken wings, as they are a popular party food and are easily forgotten on counters.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. This time may vary depending on the temperature of the room.

Since these chicken wings will be served hot, you “should” have a solid one hour (and up to two hours) before you need to pack them up (depending on other factors, such as the temperature of the room, etc). However, be sure to still check on the chicken wings every now and then and use your best judgment. When it comes to chicken, most guests will appreciate the peace of mind it gives them if you either reheat or refrigerate the chicken wings after one hour.

For best results, I’d recommend using a warming tray so that these tasty wings stay warm and above the “danger zone” temperature for as long as possible.

Notes & tips for salt and pepper wings

  • This recipe gets right to cooking and skips the step of preparing the chicken wings. If you’re not sure how to do this, check out this article: How to cut chicken wings.
  • When preparing jalapenos, be sure to wear food safety gloves while handling them and avoid any contact with your eyes while you work. Also, you have a crucial choice to include the jalapeno seeds or remove them. The seeds are where this pepper gets its trademark fire, so only include them if you want the extra kick. For a full tutorial on cutting jalapeno peppers, check out How to Cut a Jalapeno Pepper the Right Way.
Close up of a few salt and pepper wings on an individual serving plate, stacked high.

More delicious chicken recipes

How to make salt and pepper chicken wings

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large mixing bowl, add the sake, sesame oil, some garlic, and ginger paste. Whisk everything together until combined.

Step 2 – Add the chicken wings to the bowl, then gently toss to coat them in the sake mixture.

Step 3 – Cover the bowl and let chicken wings marinate in the refrigerator for one hour.

Step 4 – When ready to bake, set up your work area: Line a baking sheet with aluminum foil, add an oven-safe wire baking rack, and then arrange the chicken wings on top. Set the oven to broil (with an oven rack 10 inches from the broiler) and start warming a skillet over medium heat.

Step 5 – Melt the butter in the skillet, then sautee the sliced peppers and shallot with some more garlic, szechuan peppercorn medley, salt, and rice vinegar until vegetables are tender.

Step 6 – Bake the chicken wings!

Step 7 – Add the chicken wings to a serving bowl and pour the sauteed vegetables and sauce on top. Toss to coat.

Step 8 – Serve and enjoy!

Recipe Details

Top down view of a bowl full of salt and pepper chicken wings, served with sauteed peppers and shallot.
5 from 1 vote

Salt and Pepper Chicken Wings

20 minutes prep + 20 minutes cook + 1 hour Marinating Time
437 kcal
Yields: 4 servings (5 wings per)
Ultra delicious with Chinese-inspired flavor, these salt and pepper chicken wings are baked crispy and tossed with sauteed hot peppers, shallot, and seasonings.



  • In a large bowl, whisk together sake, sesame oil, 1 teaspoon garlic, and ginger paste until combined.
    1 cup sake, 1/2 tablespoon sesame oil, 1 1/2 tablespoons fresh minced garlic, 1 teaspoon ginger paste
  • Add chicken to bowl, then toss to coat with sake mixture.
    2 pounds chicken wings
  • Cover bowl and let chicken marinate in the refrigerator for 1 hour.
  • When ready to cook, line a baking sheet with aluminum foil and place an oven-safe wire baking rack inside. Arrange chicken wings on rack, spacing them so that the chicken wings do not touch. Discard any remaining marinade. Once done, set pan aside.
  • Heat a small skillet over medium heat, and preheat oven to BROIL for 10 minutes with a rack 10 inches from broiler.
  • Once skillet is hot, melt butter. Add red chili pepper, jalapeno, shallot, remaining 3 teaspoons garlic, 1-2 teaspoon szechuan peppercorn medley (to taste), 1 teaspoon salt, and rice vinegar. Stir and saute for 5 minutes. Once done, remove skillet from heat.
    2 tablespoons salted butter, 1 red chili pepper, 1 jalapeno pepper, 1 shallot, 2 teaspoons flaky sea salt, 1 teaspoon rice vinegar, 1/2 tablespoon szechuan peppercorn medley, 1 1/2 tablespoons fresh minced garlic
  • Bake chicken wings on the prepared rack for 8 minutes. Flip chicken, then cook for 7 minutes more.
  • Add baked chicken to a serving bowl, then top with sauteed vegetables and sauce. Toss to coat. Do a taste test and season with remainig szechuan peppercorn medley or salt if desired.
    2 teaspoons flaky sea salt, 1/2 tablespoon szechuan peppercorn medley
  • Serve immediately.


Serving: 1serving (5 wings per) | Calories: 437kcal | Carbohydrates: 7g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1301mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy