Salt and Pepper Chicken Wings
Craving crispy wings without the wait? These salt and pepper chicken wings marinate in just 5–10 minutes but deliver bold, savory flavor in every bite. Best of all—they’re naturally gluten-free and perfectly crunchy!
Why Gluten-Free Flour Makes the Perfect Crispy Coating
Thai-style fried chicken often relies on rice flour for its light, crispy texture—making gluten-free flour an ideal match for this salt and pepper chicken wings recipe. When combined with a touch of baking powder, the batter turns ultra crispy without being heavy or greasy. Here’s a breakdown of the ingredients and how each one contributes to the dish:
- Chicken wings: Best to separate the flats from the drummettes for even cooking and maximum crisp.
- Sea salt: Enhances the flavor of the wings and helps draw out moisture before frying.
- Garlic powder: Adds a warm, savory depth that blends well with the pepper and coriander.
- Ground pepper: Use freshly ground black or white pepper for a bold, fragrant heat.
- Ground coriander (optional): Adds a citrusy, earthy note that complements the Makrut lime garnish.
- Baking powder: Helps create air pockets in the batter for a light, crispy texture.
- Gluten-free flour: Or use a mix of rice flour and tapioca or cornstarch. Thai fried chicken only use rice flour but tapioca or cornstarch adds more crispiness too.
- Water: Helps thin out the batter to the right consistency for a light coating.
- Oil (as needed): Use a neutral oil like vegetable or canola for frying; enough to cover the wings halfway when shallow frying.
- Sweet red and green chilies or dried chilies ( optional for garnish): Adds a pop of color and a hint of sweet heat to finish.
- Makrut lime leaves (optional for garnish): Fry them briefly until crisp—they add a fragrant, zesty crunch that makes this dish unmistakably Thai.
How to Make Salt and Pepper Chicken Wings in 4 Simple Steps
- Prep and Marinate: Use a fork or knife to poke the chicken wings so the seasoning penetrates. Mix sea salt, garlic powder, ground pepper, and ground coriander (if using), then toss with the wings and marinate for 5–10 minutes.
- Make the Coating: In a separate bowl, mix gluten-free flour and baking powder. Add the dry mix directly into the marinated wings, pour in water, and stir until the wings are evenly coated in a smooth batter.
- Fry the Wings: Heat oil over medium heat. Fry wings for about 7 minutes if fully submerged, or 3–4 minutes per side if shallow frying. Once all wings are fried, double fry them in batches for 1–2 minutes to make them extra crispy.
- Garnish and Serve: Quickly fry chopped red and green chilies or dried chilies with Makrut lime leaves for about 30 seconds. Sprinkle the crispy garnish over the wings before serving. Condiments that pair well with this Thai style salt and pepper wings are the Thai sweet chili sauce and Nam Jim Jeaw.
How to Air Fry Salt and Pepper Wings
Alternatively, you can make these salt and pepper chicken wings in the air fryer for a lighter, less oily option. Reduce the gluten-free flour to 1/4 cup and skip the water—this creates a dry batter that still crisps up beautifully. After coating the wings with the flour and baking powder mixture, lightly spray them with oil before placing them in the air fryer. Cook at 350–360°F for 10 minutes on each side, or until golden and crispy.
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How to Store and Reheat Salt and Pepper Wings
Storage: Let the wings cool completely, then store them in an airtight container and refrigerate for up to 3 days.
Best Reheating Method: Air fry at 350°F for about 5 minutes until hot and crispy.
Alternative Method: Refry the wings in hot oil for 1–2 minutes to bring back the crispiness.
Microwave Option: You can microwave the wings to reheat, but they won’t be as crispy compared to air frying or refrying.
Related Recipes
- Thai Fried Chicken
- Korean Chicken Wings : Make the Korean or the Sotteok Sotteok sauce to cover these salt and pepper wings and you’ll get the delicious Korean fried chicken!
- Thai Gai Yang
- Lemon Grass Chicken
Salt and Pepper Chicken Wings
Ingredients
- 1.5 lb chicken wings
- 1/2 tbsp sea salt
- 1/2 tbsp garlic powder
- 1/2 tsp ground pepper (black or white)
- 1/2 tsp groun coriander (optional)
- 1/2 tsp baking powder
- 1/2 cup gluten free flour (or 2 tbsp rice flour and 2 tbsp corn starch or tapioca starch)
- 1/2 cup water
- Oil as needed
- 4-5 sweet pepper (optional and for garnish) (or dried chilies and Makrut lime leaves)
Instructions
Prep the Chicken Wings
- Separate the chicken wings into flats and drummettes for even cooking.
- Use a fork or knife to poke the wings to help the marinade penetrate better.
- In a large bowl, mix together sea salt, garlic powder, ground pepper, and ground coriander (if using).
- Add the wings to the seasoning mixture and toss to coat evenly. Let marinate for 5–10 minutes.
Make the Batter
- In a small bowl, combine gluten-free flour (or a mix of rice flour and tapioca or cornstarch) with baking powder.
- Right before cooking, add the dry flour mixture directly to the marinated wings.
- Pour in water and stir until the wings are evenly coated in a smooth, thick batter.
Cooking Method 1: Deep Frying
- Heat oil in a deep pot over medium heat. I normally dip the chop stick in the oil and when I see bubbles around chop stick then it's ready for frying. Or you can also use thermometer to measure the heat around 300 -350 ℉.
- Fry the wings for 7 minutes if fully submerged in oil or 3-4 minutes on each side.
- Remove the wings and let them drain on a wire rack or paper towels.
- Double Fry: For extra crispy wings, fry them a second time after all the wings are fried for the first time. Fry the second round for 1–2 minutes until golden brown and crunchy.
- In the same oil, briefly fry chopped red and green chilies or dried chilies and Makrut lime leaves for 30 seconds. Use them as garnish before serving.
Cooking Method 2: Air Frying
- Reduce gluten-free flour to 1/4 cup and do not add water—you’ll be using a dry coating.
- After seasoning and coating the wings with the dry flour and baking powder mix, lightly spray them with oil.
- Place the wings in a single layer in the air fryer basket.
- Air fry at 350–360°F for 10 minutes on each side, or until crispy and fully cooked through.
- Garnish with quick-fried chilies and Makrut lime leaves, if desired.
