Salt and Pepper Oven-Baked Chicken Wings with Shallots and Chili Recipe

I absolutely love sharing this Salt and Pepper Oven-Baked Chicken Wings with Shallots and Chili Recipe because it perfectly balances spicy, savory, and aromatic flavors while being so easy to make at home. These chicken wings come out irresistibly crispy from the oven with a delightful kick of chili heat and the subtle sweetness of shallots, making every bite a true flavor explosion. If you’re looking for a crowd-pleaser that doesn’t require deep frying or complicated steps, this is your go-to recipe.

Why You’ll Love This Salt and Pepper Oven-Baked Chicken Wings with Shallots and Chili Recipe

What really excites me about this recipe is the incredible flavor profile. The combination of salt and white pepper provides that signature seasoning punch, while fresh shallots and chili slices bring a wonderfully fragrant and slightly spicy twist that elevates the classic chicken wing into something truly special. I find that the subtle sweetness from the shallots and the warmth from the Shaoxing wine marinade add so much depth, making these wings unforgettable.

Another reason I’m passionate about this Salt and Pepper Oven-Baked Chicken Wings with Shallots and Chili Recipe is how simple it is to prepare and bake in the oven. No messy frying or constant attention needed — just marinate, coat, then bake until golden and crispy. It’s a perfect recipe for weeknight dinners or casual parties when you want delicious wings but without the fuss. Plus, it’s fantastic for sharing with family or friends because it always disappears quickly!

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds several raw chicken wings lightly coated with white flour, their pale skin showing texture details. Next to it is a silver metal tray that carries five small clear glass bowls arranged neatly: one with thinly sliced green jalapeño rings, one with chopped white garlic, one with thinly shredded white onions, one with chopped green onions showing a mix of light and dark green rounds, and one with a mix of white salt, black pepper, and reddish-brown spices. The overall look is clean and organized with natural daylight highlighting the different textures and colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward ingredients—each one brings something special to the table, from savory depth to texture and color. These essentials come together seamlessly to create a perfectly balanced dish without overwhelming your pantry.

2 lbs chicken wings: The star ingredient that turns crispy and juicy when baked.
2 1/2 tablespoons soy sauce: Adds umami richness and helps tenderize the wings.
1 tablespoon Shaoxing wine: Provides a subtle sweetness and depth of flavor.
3/4 teaspoon salt: Enhances the overall taste by seasoning the wings.
1 teaspoon sugar: Balances the saltiness and adds a light caramel note.
1 teaspoon white pepper: Gives the signature peppery heat without overpowering.
1 teaspoon garlic powder: Adds a mellow, savory garlic flavor.
1/2 teaspoon sugar: Reappears in the spice mix to enhance sweetness.
1/4 teaspoon salt: Seasoning layered into the spice mixture for extra flavor.
1/4 teaspoon five spice powder: Introduces complex, warm aromatic notes.
3 tablespoons cornstarch: Key for creating that irresistible crispy coating.
1 tablespoon baking powder: Works with cornstarch to ensure the wings crisp perfectly.
2 tablespoons vegetable oil: Used to sauté the aromatics and give wings a glossy finish.
4 shallots, sliced: Adds a sweet, slightly tangy crunch and lovely color.
3 fresno chilis, sliced: Provides a fresh, medium heat kick; jalapenos work too.
3 scallions, sliced: The whites cook with the aromatics while the greens garnish and add freshness.
4 cloves garlic, minced: Intensifies the savory aroma and flavor.

Directions

Step 1: Preheat your oven to 400°F (200°C). Place the chicken wings in a large bowl. Add the soy sauce, Shaoxing wine, 3/4 teaspoon salt, and 1 teaspoon sugar. Toss the wings well to coat evenly and let them marinate for 20 minutes while getting the rest of your ingredients ready.

Step 2: In a small bowl, mix together the white pepper, garlic powder, 1/2 teaspoon sugar, 1/4 teaspoon salt, and five spice powder. Set this flavor-packed spice blend aside for finishing the wings later.

Step 3: After marinating, add the cornstarch and baking powder to the wings. Toss thoroughly so each wing is well coated—this is the secret to that amazing crispy skin. Arrange the wings in a single layer on a baking tray lined with a rack to ensure even heat circulation underneath.

Step 4: Bake the wings in the preheated oven for 35 minutes. You want the wings to turn a gorgeous golden brown and be cooked through with crispy skin. Keep an eye on them towards the end so they don’t burn.

Step 5: While the wings bake, heat the vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the shallots, fresno chilis, scallion whites, and minced garlic. Stir-fry quickly until the shallots soften and the garlic is fragrant, about 1 minute.

Step 6: When the wings are done, let them cool slightly on the counter. Add them to the wok with your sautéed aromatics, sprinkle the spice blend over everything, and toss well so each wing is coated with that punchy, fragrant mixture. Finally, stir in the scallion greens and serve immediately while hot and crispy.

Servings and Timing

This recipe makes enough wings to serve 6 people as an appetizer (or fewer if these are the star of your meal). Prep time is about 10 minutes plus 20 minutes marinating. The cook time is 35 minutes, making the total time around 1 hour and 5 minutes. There’s no resting time needed beyond a quick cooldown after baking, which you can do while preparing the aromatics.

How to Serve This Salt and Pepper Oven-Baked Chicken Wings with Shallots and Chili Recipe

A steel skillet filled with 15 golden brown cooked chicken wings, each with crispy skin and some slightly darker edges. The wings are scattered with thin white slices of onion and bright green slices of jalapeño peppers. Small bits of green herbs and minced garlic pieces are spread evenly over the wings. The skillet shows some light oil spots and slight food residue around the edges. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve these wings, I love pairing them with something that balances their bold heat and savory crunch. A crisp cucumber salad or simple steamed jasmine rice works beautifully to cool and complement the spiciness. For something heartier, garlic fried rice or even roasted sweet potatoes bring the perfect counterbalance.

Presentation-wise, I sprinkle extra sliced scallion greens or fresh cilantro over the wings just before serving to brighten them up visually and add fresh notes. Serving them on a large platter allows everyone to dig in easily, making them ideal for casual family dinners or fun gatherings. You can even include small bowls with extra chili slices or lime wedges to let guests add a personal touch.

For drinks, I find that a chilled lager or a light, fruity white wine like Riesling is irresistibly refreshing with these wings. If you prefer non-alcoholic options, a sparkling water with a squeeze of lime or iced green tea are fantastic choices. These wings are best enjoyed hot from the pan or still warm, as the texture and flavors really shine at that temperature.

Variations

I enjoy experimenting with this recipe by switching up a few ingredients or cooking methods depending on my mood or dietary needs. For instance, if you want to turn this gluten-free, use tamari in place of soy sauce and make sure your baking powder is gluten-free, which keeps all the flavor with none of the gluten.

For a spicier version, I sometimes add a dash of chili oil or fresh chopped bird’s eye chilies. If you prefer milder flavors, feel free to reduce the fresno chilis or swap in sweet bell peppers for color without heat. There’s also room to swap shallots with thinly sliced red onions or leeks for a slightly different but lovely aroma.

If you want a shortcut, you can grill these wings instead of baking—but baking guarantees even crispiness and less mess. Alternatively, air frying the wings works wonderfully and can cut down cook time while keeping that fantastic crunch.

Storage and Reheating

Storing Leftovers

If you have any leftovers (which is rare in my house!), I recommend placing the wings in an airtight container and refrigerating them. They’ll stay fresh for up to 3 days. I find glass containers ideal for preserving crispness and making reheating easier.

Freezing

You can freeze these wings if you want to meal prep in advance. Arrange the cooked wings in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating to ensure even warming.

Reheating

The best way to reheat wings like these is in a preheated oven at 375°F (190°C) for about 8–10 minutes until hot and the skin crisps back up. Avoid microwaving if you want to preserve the texture, as it can make the wings soggy. You can refresh the aromatic topping by tossing the wings again with freshly sautéed shallots, garlic, and chilis after reheating.

FAQs

Can I use chicken drumettes instead of wings?

Absolutely! Chicken drumettes work just as well with this recipe and will need about the same cooking time. Just make sure to coat them evenly and check that they’re cooked through before serving.

What’s the purpose of baking powder in the coating?

Baking powder helps to break down proteins and creates tiny air pockets in the skin during baking, which results in that extra crispy texture we crave in chicken wings without frying.

Can I make this recipe spicier or milder?

Definitely! You can increase the number or type of chilies for more heat or reduce them to suit your taste. You can also add chili flakes or a dash of hot sauce to the final toss if you want a quick heat boost.

Is Shaoxing wine necessary, or can it be substituted?

If you don’t have Shaoxing wine, dry sherry or even a splash of white wine or rice vinegar can be used. It contributes a subtle sweetness and depth, but the recipe will still work well without it.

How do I ensure the wings cook evenly in the oven?

Spacing the wings out on a baking rack is key to even cooking and crisping because it allows air to circulate around each wing. Flipping the wings halfway through baking can help if you notice uneven browning.

Conclusion

If you’re craving a dish that delivers bold flavors with minimal fuss, I wholeheartedly encourage you to try this Salt and Pepper Oven-Baked Chicken Wings with Shallots and Chili Recipe. It has become one of my favorite go-to recipes for its perfect crispy texture, vibrant aromatics, and delightful spice. Whether feeding family, impressing friends at a party, or treating yourself on a weeknight, these wings never disappoint. Give them a try—I’m sure you’ll love them as much as I do!