Air Fryer Salt and Pepper Chicken Wings (Chinese Takeout Style)

These air fryer salt and pepper chicken wings taste like the ones from your favorite Chinese takeout. The wings get a light cornstarch coating that turns shatteringly crisp in the air fryer. Then they’re tossed with sizzling garlic, fresh chilies, scallions, and a five-spice pepper salt. You get all the crunch of deep-fried wings without a pot of oil.

Most “salt and pepper wings” recipes are just wings with salt and pepper sprinkled on top. The Chinese restaurant version is different, and better. The flavor comes from the aromatics fried at the end and a seasoned salt that clings to the crispy coating. This recipe recreates both steps at home.

Why This Recipe Works

A starch coating makes them crunchy. Cornstarch plus a little baking powder dries the surface of the skin. The skin crisps up and stays crisp even after you toss the wings with the aromatics.

Two temperatures, one basket. The wings cook through at 380°F, then finish at 400°F to render the fat and brown the coating.

The finish carries the flavor. A quick toss with garlic, chilies, and scallions in a hot skillet adds the fragrant, savory punch that defines takeout salt and pepper wings.

Everyday ingredients. Aside from five-spice powder, which most grocery stores stock in the spice aisle, you likely have everything already.

Ingredients for Salt and Pepper Chicken Wings

For the wings

• Chicken wings: Use split drumettes and flats. Two pounds fits most air fryers in two batches.
• Kosher salt and white pepper: White pepper is the classic choice in Chinese salt and pepper dishes. It has a sharper, earthier heat than black pepper.
• Cornstarch: Creates the crisp shell. Potato starch works too.
• Baking powder: Use aluminum-free. It helps the skin blister and crisp. Don’t swap in baking soda, which tastes metallic.
• Neutral oil spray: Avocado, canola, or vegetable oil.

For the salt and pepper finish

• Five-spice powder: A small amount adds warmth without taking over.
• Garlic: Fresh garlic, finely minced. Garlic powder can’t give the same flavor.
• Fresh chilies: A jalapeño for mild heat, or red Thai chilies for more.
• Scallions: Both the white and green parts.
• Sesame oil: Just a drizzle at the end for nutty aroma.

How to Make Air Fryer Salt and Pepper Chicken Wings

Step 1: Dry the wings well. Pat the wings very dry with paper towels. Moisture is the enemy of crispy skin. If you have time, refrigerate them uncovered on a rack for an hour or up to overnight to dry the skin further.

Step 2: Season and coat. Toss the wings with 1 teaspoon kosher salt and ½ teaspoon white pepper. Then add the cornstarch and baking powder and toss until every piece has a thin, even, dusty coating. Shake off any excess so there are no clumps of dry starch.

Step 3: Air fry. Preheat the air fryer to 380°F. Arrange the wings in a single layer with space between pieces, working in batches if needed. Spray the tops lightly with oil. Air fry for 20 minutes, flipping at the 10-minute mark and spraying any dry, powdery spots.

Step 4: Crisp at high heat. Increase the temperature to 400°F and cook 5 to 7 minutes more. The wings are done when they’re deep golden and the thickest drumette reads at least 165°F. For the best texture, aim for 175°F to 185°F. Wings have plenty of connective tissue and get more tender at the higher temperature.

Step 5: Make the salt and pepper finish. While the wings cook, stir together the finishing salt: ½ teaspoon kosher salt, ¼ teaspoon white pepper, and ¼ teaspoon five-spice powder. Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the garlic, chilies, and scallion whites and stir for 45 to 60 seconds, until fragrant and just turning golden. Don’t let the garlic brown too much or it turns bitter.

Step 6: Toss and serve. Add the hot wings to the skillet. Sprinkle with about half of the finishing salt and the sesame oil, and toss for 30 seconds to coat. Taste one, add more finishing salt if you like, then top with the scallion greens and serve right away.

Tips for the Crispiest Salt and Pepper Wings

• Don’t crowd the basket. Wings that touch steam instead of crisp. Two batches are better than one soggy batch. Keep the first batch warm in a 200°F oven.
• Spray any dry starch. Powdery white patches after the flip mean the coating needs a little oil to brown.
• Season in two stages. Salt before cooking seasons the meat. The finishing salt at the end gives you that signature salty, peppery bite on the crust.
• Toss right before serving. The coating holds up well, but the wings are at their best within a few minutes of hitting the skillet.
• Adjust the heat. Remove the chili seeds for a milder wing, or add a pinch of red pepper flakes to the finishing salt for more.

Air Fryer-Only Option (No Skillet)

If you’d rather skip the stove, put the garlic, chilies, and scallion whites in a small oven-safe dish that fits in your air fryer. Toss them with 1 tablespoon oil and air fry at 350°F for 3 to 4 minutes, stirring once, until fragrant. Then toss the finished wings with the aromatics, finishing salt, and sesame oil in a large bowl.

Using Frozen Chicken Wings

You can cook raw frozen wings without thawing them first, but it takes a couple of extra steps.

1. Air fry the frozen wings at 380°F for about 8 to 10 minutes, until they separate and thaw on the surface.
2. Pat them dry.
3. Season and coat them as described above.
4. Return them to the air fryer and follow the normal cooking steps, adding 3 to 5 minutes as needed.

Always check that the thickest piece reaches at least 165°F.

If you’re using precooked frozen wings, skip the coating. Air fry them according to the package directions, then toss with the aromatics and finishing salt.

What to Serve with Salt and Pepper Wings

For a takeout-style spread, serve these wings with steamed jasmine rice, egg fried rice, or garlicky stir-fried green beans. They’re also great on their own as a game-day appetizer with a sweet chili sauce or a quick soy-vinegar dip for contrast.

If you’d like a sticky, sauced version instead, try my Air Fryer Chinese Chicken Wings (Better Than Takeout).

Storing and Reheating

Refrigerator. Let the wings cool completely, then store them in an airtight container for up to 3 days.

Freezer. Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

Reheating. Air fry at 375°F for 5 to 7 minutes from refrigerated, or 10 to 12 minutes from frozen, until hot and crisp again. Skip the microwave, which softens the coating.

Frequently Asked Questions

What makes salt and pepper wings “Chinese style”? In Chinese restaurants, salt and pepper dishes are fried until crisp and then tossed with fried garlic, chilies, scallions, and a seasoned salt that often includes white pepper or five-spice. The aromatics and seasoned salt are what set them apart from plain salted wings.

Can I use black pepper instead of white pepper? Yes. Black pepper tastes a little fruitier and less earthy, and you’ll see dark specks on the crust. Use the same amount.

Do I need baking powder? It isn’t required, but it makes the skin noticeably crispier. Without it, the wings are still good, just a little less crunchy. Use aluminum-free baking powder, and never substitute baking soda.

Can I add Sichuan peppercorns? Yes. Toast ½ teaspoon of Sichuan peppercorns in a dry pan until fragrant, grind them, and add them to the finishing salt. They add a tingly, citrusy note found in many restaurant versions.

Why aren’t my wings crispy? The usual causes are wet skin, a crowded basket, or dry patches of starch that never got oil. Dry the wings thoroughly, cook in batches, and spray any powdery spots after the flip.

What internal temperature should chicken wings reach? The minimum safe temperature is 165°F, but wings are more tender and render more fat at 175°F to 185°F.

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