Are these The Best wings?!?
Are these THE BEST wings?!? is a medium Japanese‑American Fusion recipe that serves 4. 350 calories per serving. Recipe by Ian Fujimoto on YouTube.
Prep: 1 hr 20 min | Cook: 18 min | Total: 1 hr 53 min
Cost: $8.77 total, $2.19 per serving
Ingredients
- 2 pounds Chicken Wings (trimmed of loose skin)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Ginger Powder
- 1 tablespoon Dry Sherry (adds depth, optional)
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Salt (hefty pinch for seasoning)
- 0.5 teaspoon White Pepper
- 2 Green Chilies (thinly sliced)
- 3 Garlic Cloves (crushed)
- 0.5 cup All‑Purpose Flour (sifted)
- 0.25 cup Cornstarch
- 1 teaspoon Baking Powder
- 4 cups Vegetable Oil (for deep‑frying, high smoke point)
- 1 teaspoon Sugar
- 0.5 teaspoon MSG (Monosodium Glutamate) (optional, for umami boost)
Instructions
Trim the Wings
Place the chicken wings on a cutting board and trim away any loose or hanging skin with a sharp knife.
Time: PT5M
Season and Marinate
Transfer the trimmed wings to a large mixing bowl. Add garlic powder, onion powder, ginger powder, dry sherry, light soy sauce, salt, and white pepper. Toss until every piece is evenly coated. Cover and refrigerate for at least 1 hour.
Time: PT1H5M
Prepare Aromatics
While the wings marinate, thinly slice the green chilies and crush the garlic cloves.
Time: PT5M
Make the Dredge
In a shallow dish combine the all‑purpose flour, cornstarch, and baking powder. Mix well.
Time: PT5M
Heat the Oil
Fill a deep pot with vegetable oil (about 4 cups) and heat to 350°F (175°C). Use a thermometer to check the temperature.
Time: PT5M
Temperature: 350°F
First Fry
Working in small batches, dredge each wing in the flour mixture, tapping off excess. Gently lower into the hot oil and fry for 4 minutes, until lightly golden.
Time: PT4M
Temperature: 350°F
Rest the Wings
Remove the wings with the slotted spoon and place on a wire rack set over paper towels. Let rest for 2 minutes.
Time: PT2M
Second Fry
Return the rested wings to the oil for a second fry of 3 minutes, or until deep golden‑brown and crisp.
Time: PT3M
Temperature: 350°F
Flavor Toss
In a clean small pan, add a splash of hot oil, then quickly sauté the crushed garlic and sliced chilies for about 30 seconds. Add the fried wings back to the pan.
Time: PT2M
Temperature: Medium‑high
Add Crack Dust
Sprinkle the mixture of salt, white pepper, sugar, and MSG over the wings. Toss once more for a final coating.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains gluten, Not vegan, Not vegetarian
Allergens: Wheat (flour), Soy (soy sauce), MSG
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes, Chicken thigh pieces
- Instead of Garlic Powder: Fresh minced garlic (use 2 cloves), Garlic salt (reduce added salt)
- Instead of Onion Powder: Finely minced onion, Shallot powder
- Instead of Ginger Powder: Fresh grated ginger (1 tsp), Ground white pepper
- Instead of Dry Sherry: Rice wine, Apple cider vinegar (½ tsp less)
- Instead of Light Soy Sauce: Tamari, Low‑sodium soy sauce
- Instead of Salt: Kosher salt, Sea salt
- Instead of White Pepper: Black pepper, Ground coriander
- Instead of Green Chilies: Jalapeño, Thai bird’s eye chilies
- Instead of Garlic Cloves: Garlic paste (½ tsp), Garlic powder (½ tsp)
- Instead of All‑Purpose Flour: Rice flour (gluten‑free), Cake flour
- Instead of Cornstarch: Potato starch, Tapioca starch
- Instead of Baking Powder: Club soda (replace liquid portion), Cream of tartar + baking soda
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Sugar: Honey (½ tsp), Brown sugar
- Instead of MSG (Monosodium Glutamate): Soy sauce (increase ½ tbsp), Mushroom powder
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Deep Pot or Fryer
- Thermometer
- Slotted Spoon or Wire Mesh Skimmer
- Wire Rack
- Paper Towels
- Small Bowl
Critical Steps — Do Not Skip
- Trimming excess skin to ensure coating adhesion
- Marinating the wings for at least 1 hour
- Maintaining oil temperature at 350°F
- Double‑frying (first 4 min, second 3 min) for crispness
- Final toss with garlic, chilies, and crack dust
Chef Tips from the Video
- Use a wire rack after each fry to let excess oil drip off; this keeps the crust crisp.
- A 1:1 ratio of flour to cornstarch yields the best texture.
- For extra aroma, add a splash of sesame oil to the final sauté with garlic and chilies.
Troubleshooting
Wings are soggy after frying.
Make sure the oil stays at 350°F and perform the second fry. Overcrowding the pot drops temperature and leads to greasiness.
Coating falls off during frying.
Pat the wings dry after marinating, and press the dredge onto the surface before frying. Let the first fry set the crust before turning.
Wings are too salty.
Reduce the added salt in the marinade and in the crack dust. Use low‑sodium soy sauce.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.
Freezer: Cool completely, then freeze in a zip‑top bag for up to 2 months. Re‑heat from frozen in a preheated oven.
Room temperature: Not recommended; wings will become soggy and may spoil.
Make-Ahead Tips
- Marinate the wings overnight for deeper flavor.
- Prepare the dredge and crack dust in advance; store in airtight containers.
- Pre‑heat the oil while you finish the aromatics to save time.
Frequently Asked Questions
What is the cultural significance and history of Salt and Pepper Chicken Wings in Japanese‑American cuisine?
Salt and pepper wings originated in Hong Kong and Taiwan as a street‑food favorite, then spread to Japanese‑American eateries where the technique of double‑frying and a light soy‑ginger marinade became popular. The dish reflects a blend of Chinese seasoning with Japanese crisp‑fried textures, making it a staple at izakayas and casual gatherings.
What are the traditional regional variations of Salt and Pepper Chicken Wings in Asian cuisine?
In Taiwan, the wings are often tossed with basil and a splash of rice wine; in Hong Kong, they may include five‑spice powder. Japanese versions, like the one on Ian Fujimoto’s channel, favor a lighter soy‑ginger base and a crisp flour‑cornstarch coating, while Korean style adds gochugaru for a spicier kick.
How is Salt and Pepper Chicken Wings traditionally served in Japanese izakayas?
They are usually served hot, directly from the fryer, on a platter with a side of lemon wedges and a small bowl of soy‑based dipping sauce. The wings are meant to be eaten with fingers, accompanied by cold beer or sake.
What occasions or celebrations is Salt and Pepper Chicken Wings traditionally associated with in Japanese‑American culture?
These wings are a popular bar snack for casual gatherings, sports events, and after‑work drinks. They also appear on party platters for festivals and birthday celebrations where finger foods are favored.
What makes Salt and Pepper Chicken Wings special or unique in Japanese‑American cuisine?
The combination of a quick soy‑ginger marinate, a light flour‑cornstarch dredge, and a double‑fry technique creates an ultra‑crisp exterior while keeping the meat juicy. The final toss with garlic, chilies, and a simple “crack dust” of salt, pepper, sugar, and MSG adds a balanced savory‑sweet‑umami flavor profile.
What are the most common mistakes to avoid when making Salt and Pepper Chicken Wings at home?
Common errors include frying at the wrong temperature (too low makes wings greasy), overcrowding the pot (drops oil temperature), and not drying the wings after marinating, which prevents the coating from sticking. Also, skipping the second fry will result in a softer crust.
Why does this Salt and Pepper Chicken Wings recipe use a double‑fry method instead of a single fry?
The first fry cooks the meat through and sets a thin crust; the second, short fry at the same temperature removes surface moisture and creates a deep, crunchy exterior. This two‑step process is essential for the signature texture that single‑frying cannot achieve.
Can I make Salt and Pepper Chicken Wings ahead of time and how should I store them?
Yes. Marinate the wings up to 24 hours in the refrigerator. After frying, let them cool completely, then store in an airtight container in the fridge for up to 3 days. Re‑heat in a preheated oven at 350°F for 10 minutes to restore crispness.
What texture and appearance should I look for when making Salt and Pepper Chicken Wings?
The wings should have a golden‑brown, slightly glossy crust with a light dusting of the crack dust. Inside, the meat should be juicy and fully cooked (165°F internal). The coating should be crisp to the touch, not soggy.
How do I know when Salt and Pepper Chicken Wings are done cooking?
After the second fry, the wings will float and turn deep golden‑brown. Use an instant‑read thermometer to check that the thickest part of the wing reaches 165°F (74°C). The crust should be firm and crackle when tapped.
What does the YouTube channel Ian Fujimoto specialize in?
Ian Fujimoto’s YouTube channel focuses on approachable Asian‑inspired home cooking, especially Japanese and fusion dishes. He emphasizes technique, flavor balance, and practical tips for home cooks using everyday kitchen tools.
How does the YouTube channel Ian Fujimoto’s approach to Japanese‑American cooking differ from other cooking channels?
Ian Fujimoto blends traditional Japanese techniques with American convenience, often simplifying classic recipes without sacrificing authenticity. He frequently explains the science behind each step, making the dishes accessible to beginners while still appealing to seasoned cooks.
Last updated: August 30, 2026
