It was the evening of my niece Lily’s birthday, and the house was buzzing with excitement. The smell of cake filled the air, and the sound of kids running through the house made it feel like a celebration in full swing
. I was in the kitchen, glancing over the spread of snacks for the party when I realized I hadn’t prepared the wings yet—an absolute must for any gathering in our family. I quickly pulled out the chicken wings, thinking about how I wanted to keep them simple but packed with flavor. After all, I knew the kids would love a crispy snack to munch on while they played games, and the adults could easily sneak a bite too.
I had recently discovered a new way to make chicken wings with just salt, pepper, and soy sauce, and I figured this would be the perfect chance to give it a try. As I tossed the wings with the seasoning and set them in the oven, I remembered the countless family parties where I’d helped my mom make her signature dishes.
The wings came out golden brown, crispy on the outside, yet juicy inside, just like the flavors I had grown up with. I couldn’t wait to see Lily’s face when she got her first bite. As the wings were devoured, I realized how much these simple moments meant—gathering around a table filled with food and laughter, just like we always did when I was a kid.
Short Description
These Salt and Pepper Chicken Wings with Soy Sauce are crispy, tender, and full of flavor. A blend of salty, peppery, and sweet, they’re the perfect finger food for any occasion. Easy to make and packed with umami, this recipe is a crowd-pleaser that anyone can enjoy!
Key Ingredients
- 1 pound chicken wings, cut into pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Green onions, chopped (for garnish) (optional)
Tools Needed
- Large skillet
- Paper towel-lined plate
- Separate skillet for sauce
- Knife and chopping board
- Measuring spoons
Cooking Instructions
Step 1: Prepare the Wings
Start by cleaning the chicken wings and patting them dry with paper towels. This is a crucial step because removing excess moisture will help the wings crisp up nicely when fried.
In a large bowl, toss the wings with cornstarch, salt, and black pepper. Make sure each piece is coated evenly. This coating gives the wings a crunchy exterior once they hit the hot oil.
Step 2: Fry the Wings
Heat vegetable oil in a large skillet over medium-high heat. You want the oil hot enough to crisp up the wings, but not so hot that they burn too quickly. Once the oil is shimmering, carefully add the wings to the skillet.
Fry them for about 8-10 minutes on each side until they are golden brown and crispy. You may need to do this in batches depending on the size of your skillet. Once fried, remove the wings from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a separate skillet, heat a little oil over medium heat. Add the minced garlic and ginger to the pan and sauté for about 30 seconds. The aroma will fill your kitchen as the garlic and ginger become fragrant.
Then, add the soy sauce, honey, rice vinegar, and sesame oil. Stir well to combine. Let the mixture simmer for 1-2 minutes until it thickens slightly and becomes glossy.
Step 4: Toss the Wings
Add the fried wings to the skillet with the sauce. Toss the wings in the sauce, ensuring they are evenly coated. Cook for another 1-2 minutes until the wings are heated through and the sauce is slightly sticky, adhering to the crispy skin.
Step 5: Serve
Transfer the wings to a serving platter and garnish with chopped green onions for a fresh, crisp touch. If you want a little extra zing, feel free to drizzle a bit more soy sauce over the top.
Why You’ll Love This Recipe
Crispy & Tender: The cornstarch coating ensures the wings are crispy on the outside while staying tender and juicy on the inside.
Flavorful Sauce: The combination of soy sauce, honey, and rice vinegar creates a delicious balance of salty, sweet, and tangy.
Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights or when you’re craving something simple yet delicious.
Versatile: Serve these wings as an appetizer, a party snack, or even a main course with a side of rice.
Mistakes to Avoid & Solutions
1. Wings aren’t crispy
Solution: Make sure to pat the wings dry before coating them with cornstarch. Excess moisture will prevent them from crisping up properly. Also, ensure the oil is hot enough when frying. If it’s too cold, the wings will absorb more oil and become soggy.
2. The sauce is too thin
Solution: If your sauce isn’t thickening, continue to simmer it for an extra minute or two. The honey will help to thicken it naturally, so give it time.
3. The wings burn during frying
Solution: Control the heat by adjusting it to medium-high. If the oil is too hot, the wings will brown too quickly on the outside but remain raw on the inside.
Serving and Pairing Suggestions
Serve with: Pair these wings with a simple side of steamed rice or a light salad for balance.
Drink Pairing: A cold beer or iced tea would complement the savory flavors beautifully.
Serving Style: These wings are perfect for a family-style meal or buffet. You can serve them on a large platter with extra soy sauce and green onions for garnish.
Storage and Reheating Tips
Storage: Place leftover wings in an airtight container and refrigerate for up to 3 days.
Reheating: To reheat, place the wings on a baking sheet and bake at 350°F for 10-12 minutes to crisp them back up. You can also reheat them in a skillet with a little bit of oil, making sure they’re heated through and crispy on the outside.
FAQs
1. Can I use frozen chicken wings?
Yes! Just make sure to thaw them completely before patting them dry and proceeding with the recipe.
2. Can I make this recipe without sesame oil?
If you don’t have sesame oil, you can substitute it with a little extra vegetable oil, although you’ll miss the nutty flavor it provides.
3. Can I make the wings ahead of time?
Yes! You can fry the wings ahead of time and store them in the fridge. Reheat them in the oven to crisp them up again before tossing in the sauce.
4. Can I adjust the spiciness of the dish?
If you like a little heat, you can add some red pepper flakes or fresh chilies to the sauce to give it a spicy kick.
5. Can I make this recipe in the oven instead of frying?
Absolutely! Bake the wings in a preheated oven at 400°F for 25-30 minutes, flipping them halfway through. This method is a healthier alternative if you want to avoid frying.
Tips & Tricks
Extra Crispy Wings: For even crispier wings, try double-dipping them in the cornstarch mixture. Coat them once, let them sit for a few minutes, then coat them again before frying.
Sauce Variations: If you like a touch of heat, add chili paste or hot sauce to the soy sauce mixture for a spicy version of this dish.
Recipe Variations
Garlic Parmesan Wings: After tossing the wings in the sauce, sprinkle them with freshly grated parmesan cheese for a cheesy, savory twist.
Lemon Pepper Wings: Substitute the soy sauce with lemon juice and add lemon zest to the sauce. Toss the wings in lemon pepper seasoning for a zesty, citrusy flavor.
Final Thoughts
At the end of the night, with everyone happily full and the kitchen filled with leftover cake crumbs, I couldn’t help but smile. The Salt and Pepper Chicken Wings with Soy Sauce weren’t just a hit—they were the highlight of the party. It’s funny how something so simple can make a gathering feel even more special. I can’t wait for the next time I get to bring these wings to the table, knowing they’ll add even more warmth to another unforgettable family celebration.
Salt And Pepper Chicken Wings With Soy Sauce
Print ThisIngredients
- 1 pound chicken wings, cut into pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Green onions, chopped (for garnish) (optional)
Instructions
Step 1: Prepare the Wings
Clean the wings and pat them dry. Toss them in a bowl with cornstarch, salt, and black pepper for an even coating.
Step 2: Fry the Wings
Heat vegetable oil in a skillet over medium-high heat. Fry the wings for 8-10 minutes on each side until golden and crispy. Remove and drain on paper towels.
Step 3: Make the Sauce
In a separate skillet, sauté minced garlic and ginger in oil for 30 seconds. Add soy sauce, honey, rice vinegar, and sesame oil, simmer for 1-2 minutes until thickened.
Step 4: Toss the Wings
Add the fried wings to the sauce and toss to coat. Cook for another 1-2 minutes until heated through and sticky.
Step 5: Serve
Transfer to a platter, garnish with chopped green onions, and drizzle with extra soy sauce if desired.
