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Why You’ll Love My Recipe
These Amazing Salt and Pepper Chicken Wings might be some of the simplest wings I’ve ever made, but they’re also the most flavorful! They use the everyday ingredients I already had on hand, but adding the sesame oil, garlic, and green onions takes them to another level. This Asian-inspired twist on classic salt and pepper wings turns easy wings into something seriously delicious!
This big-batch recipe makes about 36 wings – plenty for six people to enjoy as a snack! Add a side of Air Fryer Potato Wedges or some Fast & Easy Teriyaki Fried Mushrooms for a quick, tasty spread.
Reader Review
Thanks for sharing this recipe. These are incredible…. sooooooooo good! I have made them a few times, and we all love them. I have also used the same recipe with thighs and drumsticks!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy and beginner-friendly. Anyone can make these wings with confidence!
- Total Time: Your chicken wings are ready in about 35 minutes from start to finish.
- Variations: Pair these wings with my Chicken Fried Rice and Homemade Teriyaki Sauce as a dip or glaze. For a spicy twist, you can also add diced jalapeño or red pepper flakes into your garlic oil before drizzling!
- Tools For This Recipe: You will need a small bowl for the seasoning, a large baking sheet, a skillet, a large mixing bowl, a spoon for drizzling, and a serving platter.
What You’ll Need for Ingredients
Party Wings: These wings bake into crunchy, golden perfection and make enough to feed a crowd – about 36 per batch. Karlynn’s Tip: Pat the wings extra dry before seasoning to help the skin crisp up beautifully in the oven.
Salt & Pepper: The simple seasoning blend that delivers a classic, savory wing every time. Karlynn’s Tip: Toast whole peppercorns and crush them yourself for the boldest pepper flavor, or use pre-ground pepper, which works just as well!
Sesame Oil: Sesame oil adds a toasty, slightly nutty taste that takes these wings from good to unforgettable!
Green Onion: Diced green onions add freshness, a little crunch, and a pop of color that brightens the whole dish. Karlynn’s Tip: Thinly slice some of them on the diagonal for a nice garnish that clings beautifully to the wings.
Garlic: Fresh chopped garlic adds a rich, aromatic flavor that infuses the oil and spreads through every bite!
How To Make Amazing Salt and Pepper Chicken Wings
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 450°F.
- Combine salt and pepper in a bowl. Place chicken wings on a lightly oiled baking sheet and sprinkle them with the salt and pepper.
- Shake wings on the baking tray to completely coat them in the seasoning.
- Bake for 15 minutes, then flip the pieces and continue baking for another 15-20 minutes, until crispy and cooked to a safe internal temperature of 160°F. We like our wings very crispy!
- As soon as the wings are close to done, heat the sesame oil in a skillet over medium heat, then add the garlic and onions.
- Cook until the garlic has browned slightly.
- Remove chicken wings from the oven and place them in a large bowl.
- Toss the chicken wings with the garlic oil until completely coated.
- Place on a serving platter, spooning any leftover garlic oil over the top.
- Serve and enjoy!
Karlynn’s Tips and Tricks for the Perfect Salt and Pepper Chicken Wings
- A Little Heat Goes a Long Way: Adding red pepper flakes to sesame oil is a tried-and-true combination – just like in my favorite Chinese takeout dishes. Don’t be afraid to sprinkle some in your oil for a little kick!
- Customize Your Seasoning: Try adding a pinch of ginger, garlic powder, or paprika to the salt-pepper blend on your chicken wings for even more layered flavor.
Storage Instructions
These salt and pepper chicken wings hold up well after cooking, so they’re perfect for make-ahead snacks or quick meals!
Refrigerator: Keep your cooked wings in an airtight container in the fridge for 3-4 days. They’ll stay juicy and flavorful, and reheat beautifully in the oven or air fryer.
Freezer: Once fully cooled, place the wings in a freezer-safe container or freezer bag. They’ll keep for up to 4 months, according to USDA food safety guidelines. Reheat straight from frozen in the oven until hot and crispy!
More Delicious Chicken Legs & Wings Recipes
If you loved these wings, you’ll want to try more of my favorite Chicken Legs & Wings recipes next:
- Baked Sticky Honey Sesame Chicken Wings are sweet, savory, and coated in the most irresistible sticky sauce.
- Salt & Pepper Oven Baked Chicken Legs give you the same classic flavor combo in a juicy, meaty cut of chicken.
- Lemon Pepper Wings bring a bright, zesty, citrus-pepper taste to every bite.
That’s all, folks! These Amazing Salt and Pepper Chicken Wings come together so easily and turn out seriously delicious every time.
Make a batch, enjoy every bite, and don’t forget to tell me in the comments how your wings turned out!
Happy Cooking!
Karlynn
Amazing Salt and Pepper Chicken Wings
Video
Ingredients
- 3 pounds party wings approx. 36 wings
- 3 teaspoons salt
- 4 teaspoons crushed black pepper
- 4 teaspoons sesame oil
- 5 cloves garlic chopped
- 4 green onions diced
- chili pepper flakes, optional but the heat is nice!
Instructions
- Preheat oven to 450 degrees.
- Combine salt and pepper together in a bowl. Place chicken wings on a lightly oiled baking sheet. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely.
- Bake for 15 minutes then turn and bake for another 15-20 minutes until crispy and cooked through. We like our wings very crispy.
- As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat then add the garlic and onions. (jalapeno as well if you are adding it in.)
- Cook until the garlic has browned slightly.
- Remove chicken wings from oven and place in a large bowl.
- Toss the chicken wings with the garlic oil until completely coated.
- Place on a serving platter, spooning any leftover garlic oil over the top.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tabatha says
Made a few batches for New Year’s and everyone enjoyed them. This will be my go to recipe from now on. Thanks for sharing
Vivian says
My go to recipe. I just use salt and pepper as per the recipe. A T of oil. I find the time is off as it’s closer to an hour before these babies are done
Jules says
My husband’s absolute favourite wings recipe.
Made in many times. Never fails to please.
Olga says
I would like to try this recipe however not sure what to soak the wings in overnight. Please elaborate.
Thank you
Cecile Chiasson says
Are these good reheated
Lorraine Larson says
“The flavors were just soaked in overnight” …. does this mean they are to be marinated overnight or ?
Mr. Kitchen Magpie says
What she meant is she made them, threw the leftovers in the fridge and tried not to eat them on me for lunch. 😉
Vivian Morris says
This is seriously one of the best meat dish I have made. We had friends over and we just drooled and ate. They are phenomenal. I am a renowned cook and this will become one of my standards.
I think the garlic topping is a nice addition but not necessary.
Carolyn says
Can you freeze these. and heat to serve later. if you could would to lessen cooking time by 10 to allow you to heat and serve and not dry out.
Betty says
I love salt and pepper calamari. I can’t wait to try these wings this weekend. Salivating just thinking about them.
Sue S says
Thanks for sharing this recipe. These are incredible…. sooooooooo good! I have made them a few times, and we all love them. I have also used the same recipe with thighs and drumsticks Yuuuum!
Ananda Mercer says
These were so good!!! I might add a bit less pepper next time but they were still amazing following the recipe. Everyone loved them!
Bridget Kelly says
made these for SuperbBowl Sunday a resounding hit! They are the best😅😉😍
DEBORAH TYMURA says
The most awesomest recipe I have found yet!
Andrea C says
Would definitely cut the pepper down if making again. 4 teaspoons seemed a little excessive but I added it anyway and was way too much……wings were black with pepper and way too hot! Not very crispy weigh but maybe next time I would put under broiler for a short time.
Crystal Edwards says
This is our family favorite. I make it exactly as the recipes states without any of the optional ingredients (jalapeños, chilis).
I’ve even brought it to our family bbq “wing off” and won!
Callie says
These are amazing!!! I’ve made them over and over, they’re a go-to for sure. They taste exactly like the salt and pepper squid or wings you get in Asian restaurants.
SherA says
I made these tonight, but cut way back on the salt. Otherwise, I made them to the recipe, and they were delicious. Will make them again, for sure.
Nathan says
2 stars for wasting my time on numeroues devices trying to find the ingredients list(where the hell is it?!)
nathan says
cant see the ingredients, forgotton to add them or is it one of the frankly far too many adds getting in the way?!
Mala says
It’s the ads but here is the recipe:
3 pounds party wings approx. 36 wings
3 teaspoons salt
4 teaspoons crushed black pepper
4 teaspoons sesame oil
5 cloves garlic chopped
4 green onions diced
chili pepper flakes optional but the heat is nice!
Preheat oven to 450 degrees.
Combine salt and pepper together in a bowl. Place chicken wings on a lightly oiled baking sheet. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely.
Bake for 15 minutes then turn and bake for another 15-20 minutes until crispy and cooked through. We like our wings very crispy.
As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat then add the garlic and onions. (jalapeno as well if you are adding it in.)
Cook until the garlic has browned slightly.
Remove chicken wings from oven and place in a large bowl.
Toss the chicken wings with the garlic oil until completely coated.
Place on a serving platter, spooning any leftover garlic oil over the top.
Serve and enjoy!
Herman says
Tried these when my granddaughters were here. They loved them(5 and 8yrs old). The 5 yr old requested them for her birthday party next weekend.
Lucy says
I don’t usually comment, but i just had to for these as they were AMAZING! so yummy! I will definitely be making them again.
Em kat says
Great recipe. Made this twice. Small tweak, cook garlic in high heat friendly oil (canola, corn,peanut) a teaspoon or so. Add the remaining 3 tsp sesame,off heat, to garlic. Doing this will maintain the delicate sesame flavor.
Diana Ambrose says
Truly ‘Amazing’ wings!!! Made them today, absolutely loved it.
Samantha says
Made these a few times. These are my kids’ favourite. I toss them in olive oil after I salt and pepper them. The high heat and olive oil make the outside crispy and the inside juicy. The sesame oil sauce is next level…especially with red pepper flakes and chopped jalapeños. I questioned whether the sauce would compliment it at first but it really kicks this up a few notches.
Gin says
I have yet to try these but saved the recipe and forgot about it. I was going to say add red pepper flakes because the Chinese place we used to get them from (we moved away) had red pepper flakes and they are the best thing ever! Now I gotta make these.
Sophie says
Making them tonight for the first time and I don’t think they will be crispy. So sad.
Shanda says
I am not a huge fan of wings but decided to make these for Superbowl. We will be making these again. Thanks. They were great!
Susan Lilly says
These are my favorite wings I’ve ever had, and believe me I’ve had them everywhere! However I did use less salt and I always use 1 tsp baking powder to mixture. Mixed the wings in a bowl and heavily sprayed the foil on pan with Pam let wing set uncovered in fridge all day then cooked them a little longer then said . To die for!! I made a dipping sauce of sweet chili sauce and Sambal mixed ?I will be forever grateful
Heather says
Really tasty. They were very sticky for some reason, not too crispy as I was anticipating.
Stewart says
Far. Too. Salty.
Great flavours otherwise. If I make it again, I’ll use less salt.