Salt and Pepper Chicken Wings

I just realized that it has been a little while since I posted a chicken wing recipe. And with all of the football we’ve been watching lately that just seems like blasphemy! So I decided that today I’d share another one. This version is baked, yet crispy but has an Asian twist with a salt and pepper base and then tossed in a mixture of sesame oil, jalapenos, garlic and green onions.

Whenever I think of a salt and pepper dish I always think of my favorite salt and pepper calamari. The pepper adds just the right amount of kick and it is just salty enough. That is exactly what I had in mind when I thought of making salt and pepper chicken wings. And it worked really well with them. I wanted a little bit more of a kick so I also added some diced jalapenos to the mix. The result was the perfect chicken wing a little spicy, a little crispy and all kinds of delicious.

Salt and Pepper Chicken Wings Recipe

Serves 2 - 4 Prep Time: Cook Time:


  • 1 3/4 pound party wings
  • 1 teaspoon salt
  • 2 teaspoons crushed black pepper
  • 2 teaspoons sesame oil
  • 3 cloves garlic, chopped
  • 2 green onions, diced
  • 1 jalapeno, seeded, diced



Preheat oven to 450 degrees.


Combine salt and pepper together in a bowl. Place chicken wings on a baking sheet. Sprinkle with salt and pepper. Toss to coat completely. Bake for 15 minutes. Turn and bake for another 15 minutes or until crispy and cooked through.


During the last 2 minutes of cooking time, heat sesame oil in a skillet over medium heat. Add garlic, onions and jalapeno. Cook just until jalapeno is softened. Reduce heat to low.


Remove chicken wings from oven. Toss in garlic/jalapeno mixture. Transfer to a serving platter. Spoon any left over garlic/jalapeno mixture over the top. Serve.



Leave a Comment

  • Reply
    January 11, 2014 at 10:24 pm

    I just had these tonight at my local Chinese restaurant and had to find the recipe! O. M. G. Thanks for posting this.

  • Reply
    Sheila Johnson
    December 14, 2013 at 12:48 pm

    OOh these would be so good with a beer! Me want some now!

  • Reply
    December 14, 2013 at 5:13 am

    Another reason I love your blog. You have a love for heat, as do I, and a love for dill – My favorite herb ever.
    I already know this recipe is a keeper. Do you think it would work well with chicken thighs?

    • Reply
      December 14, 2013 at 8:03 am

      Thanks Jae! I don’t see why not. The cooking time would probably be just a bit longer. I would also use the thighs that have skin since the crispy chicken skin is the best part :)