Salt and Pepper Wings. The simplest, easiest wing recipe ever and one of the tastiest too. Perfect with your favourite dips too!
Salt and Pepper Wings
Originally published Feb. 2019.
Salt and Pepper Wings? Is that even a recipe? I mean, these are simply just well seasoned wings aren’t they?
The answer is, of course, yes but it points out a basic fact about good home cooking. Sometimes simple perfection is all you need.
I recently saw these wings on a restaurant appetizer menu while we were on vacation and thought, “That’s not a very exciting choice.”
As we waited for the different appetizer we ordered, I could not help but notice the number of orders of these wings that came out of the kitchen. And they looked fantastic!
As I have talked about before, there is absolutely nothing wrong (and everything right) about a perfectly roasted chicken. A case in point is our very popular recipe for One Hour Roast Chicken.
How to Roast a Chicken
For Salt and Pepper Wings, it’s all about the flavour of the chicken skin.
If you are the type of person, like me, who sneaks into the kitchen to snag a little piece of chicken or turkey skin off the bird before it is carved, then this recipe is for you.
There is just something about the taste of perfectly crisp, well-rendered chicken skin, with its beautifully caramelized colour and deep, rich flavour. The rendering of the fat, though, is essential.
I hate fatty wings. Recipes that have wings simmering in sauce without browning the wings first are very off-putting to me. I just don’t like the texture and the flavour is not fully formed in any of these recipes.
Ready for the oven.
When it comes to great chicken flavour, the skin is where it’s at. I never throw it out, even when I am deboning fresh chicken breast or thighs.
I save it, roast it off on a cookie sheet and add the finely chopped rendered skin to soups, gravy and stews like our amazing, economical recipe for Drumstick Stew.
The secret to the gravy for Drumstick Stew is crispy rendered chopped chicken skin.
Simply put, if you are throwing out chicken skin, you are throwing away a heap of flavour for future dishes. I’ve even used chopped crispy chicken mixed with a little sea salt to sprinkle on french fries!
That will take your fries to a whole new level!
Salt and Pepper Wings fresh from the oven.
Salt and Pepper Wings for Entertaining.
But back to those Salt and Pepper Wings. The easy simple cooking method will bring out all of that crispy chicken skin flavour that everyone enjoys. They can impress all on their own.
That doesn’t mean they can’t be paired with practically any dip you like though. This is a very versatile recipe that you can also serve with many dips from honey garlic sauce, BBQ sauce or even our Low Fat Chipotle Ranch Dressing or Roasted Garlic Caesar Dressing.
Roasted Garlic Caesar Salad Dressing
When entertaining or serving these as finger food at parties, serve your Salt and Pepper Wings plain on a platter with several dipping options. Your guests will love them!
I’m writing this recipe for a singe pound of chicken wings. Because it is such a simple preparation this will make the recipe easier to double, triple, quadruple or make whatever amount you need.
If you are a huge fan of great chicken wing recipes, like me, be sure to check out this delicious collection of 20 Fantastic Chicken Wing Recipes.
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Yield: 3 servings
Salt and Pepper Wings
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Salt and Pepper Wings. The simplest, easiest wing recipe ever and one of the tastiest too. Perfect with your favourite dips too!
Ingredients
- 12 chicken wings (approximately 1 lb)
- 1 tsp salt
- 1 1/2 tsp black pepper, coarsely ground
- 1/4 tsp MSG (optional)
Instructions
Wash and pat dry the chicken wings before patting them dry with paper towels.
Add the wings to a Ziploc bag along with the salt. pepper and MSG if you are using it.
Seal the bag and toss the wings well so that the season ing is well distributed.
I like to leave the wings in the bag for an hour or so to let the seasoning flavour the skin well, but even a few minutes helps if you are in a rush.
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper.
Spread the wings out evenly spaced on the sheet without touching. This helps to ensure a crispy skin.
Bake for 40-45 miinutes, depending on the size of the wings you are using. Turn them every 10 to 15 minutes.
Serve immediately.
Notes
I'm writing this recipe for a singe pound of chicken wings. Because it is such a simple preparation this will make the recipe easier to double, triple, quadruple or make whatever amount you need.
Nutrition Information
Yield
3Serving Size
4 wings
Amount Per ServingCalories 867Total Fat 57gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 38gCholesterol 479mgSodium 1109mgCarbohydrates 1gFiber 0gSugar 0gProtein 81g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
