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!
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.
Video
@stickyricethaikitchen This crazy idea paid off when both my little helpers and gluten free friends approved the dish! Salt & Pepper 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) Full detail click the link in my bio or comment “wings” so I can send you the link. #saltandpepperwings#saltandpepperchicken#easyrecipe#friedchickenwings
♬ original sound - Mary J. Thatcher
Notes
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