Black Pepper Chicken Wings
This black pepper chicken wing recipe is really special. It’s one of my new favorite ways to make chicken wings, loosely adapted from my favorite black pepper tofu situation. The thing about using this much black pepper in a recipe (it looks like a typo when you see tablespoon instead of teaspoon) is that it turns black pepper from a seasoning into a spice.
While you could fry the wings if you have a fryer that’s easy to set up, this recipe works equally well by baking the wings and then tossing them in the peppery sauce after they are done baking. Either way works, both ways are wonderful.
We are in the season of wings in my opinion: World Series, football, basketball…
In short, you’ll need some wings and these are the wings you should make.
- Dust wings in cornstarch. Lay out on a baking sheet lined with foil for easier cleanup. Bake wings at 375 degrees F. for 35-40 minutes until they are cooked through.
- Meanwhile, prep other ingredients: Chop chilis, chop shallots, peel garlic (but leave whole), and chop ginger. Coarsely grind black pepper. Whisk together soy sauce, sesame oil, vinegar, and sugar.
- When wings are done, heat a large skillet or wok over medium-high heat. Melt butter and add shallot, chili, ginger, and garlic cloves. Cook for 2-3 minutes and then remove garlic cloves once they start to take on some color.
- Add soy sauce mixture to the skillet along with baked chicken wings and black pepper. Toss together vigorously to coat the wings in the sauce. It should thicken very quickly.
- Serve wings immediately garnished with fresh scallions.
Black Pepper Chicken Wings
I did a baked version of these for this post, but frying them is fine also. Either way, give them a corn starch dusting before you cook them. This will form a nice crust and give the sauce something to stick to.
If you’re baking them, go for about 35-40 minutes at 375 degrees F. Simple and easy.
Meanwhile, you can prep all this stuff!
I like the leave the garlic cloves whole and I remove them before tossing in the wings. You could chop them and leave them in, but you have to be careful not to burn the garlic if you do that.
PEPPER. The star of the show. Nothing fancy here… just plain black pepper but you do need it to be a coarse grind. The pre-ground stuff won’t work really. It’s too fine to really work in this dish.
Don’t even bother starting the sauce until the wings are done baking because everything else is really fast.
Start by melting the butter and adding in the aromatics. Let them cook over medium-high heat for just a few minutes.
Then you can add the soy sauce mixture (whisked with sugar, sesame oil, vinegar). Also toss in the wings and the pepper.
Toss everything to combine and the sauce should thicken really nicely and stick to the wings.
Serve up the black pepper chicken wings PRONTO with fresh scallions on top.
Pretty hard to beat, team.
WING lovers, raise your hand!