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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Crispy Oven-baked Salt & Pepper Wings

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These chicken wings are crazy crispy – and there’s no deep frying needed when you’ve got my secret ingredient up your sleeve! This baked version brings serious crunch and serious flavour. Try them dipped into some spicy sriracha or chilli sauce and you’re ready to go.

WATCH THIS RECIPE

CRISPY OVEN-BAKED SALT & PEPPER WINGS

PREP TIME

5 minutes

COOK TIME

1 hour 5 minutes

SERVES

4

Ingredients

1 tsp black peppercorns

1 tsp Sichuan peppercorns

1kg (2 lb) chicken wings

1tbsp baking powder

1tbsp sea salt

vegetable oil for brushing

1 tsp finely chopped spring onion (scallions) 

¼ cup hot sauce (e.g. my Coconut Sriracha) or any other kind of dipping sauce you fancy 

Steps

Step 1

Preheat the oven to 120°C/250°F. 

Step 2

Use a mortar and pestle or a spice grinder to grind the peppercorns to a fine powder. Sprinkle over the chicken wings. Add the baking powder and salt to to the wings and mix well. 

Step 3

Place a rack into a baking tray and brush with oil. Spread the wings out on the rack. Cook in the oven for 30 minutes. Turn the wings over. Increase oven heat to 200°C/390°F and cook for another 30-40 minutes or until crispy and cooked through. 

Step 4

Transfer to a serving plate. Sprinkle with spring onions and serve with your choice of sauce.

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