Salt-and-Pepper Dry-Brined Wings (with Scallion–Ginger Oil)

Name: Salt-and-Pepper Dry-Brined Wings (with Scallion–Ginger Oil)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 2–3
Cuisine: Chinese-American
Ingredients: 1 lb (450 g) chicken wings, already dry-brined (salted) and chilled; 1 tsp aluminum-free baking powder (optional, for extra crisp); 1/2 tsp white pepper (or black pepper); 1/2 tsp garlic powder; 1 tsp neutral oil (optional, only if wings look very dry); 1/8 tsp five-spice powder (optional); Up to 1/4 tsp kosher salt, only if needed after tasting; 1/2 tsp freshly ground black pepper, plus more to taste; 2–4 Tbsp scallion–ginger oil, for drizzling (I’m assuming you have this on hand—let me know if not and I’ll add a quick recipe); Sliced scallions, optional

Davis Whitehead·55 min·Serves 2–3

These salt-and-pepper wings start with a quick dry roast for shatteringly crisp skin, then get finished with a hit of fragrant pepper and a drizzle of scallion–ginger oil. They’re savory, punchy, and not saucy-heavy—perfect when you want wings that stay crisp. Designed for wings you’ve already dry-brined, but you can also salt them ahead for best results. Great for game night, a snacky dinner, or alongside stir-fried vegetables.

appetizer
wings
oven-baked
crispy
salt-and-pepper

55 min total · 10 min prep · 45 min cook

520 kcal · 38g protein · 1g carbs · 40g fat total

Rimmed sheet pan · Wire rack

Ingredients

Wings
•1 lb (450 g) chicken wings, already dry-brined (salted) and chilled
•1 tsp aluminum-free baking powder (optional, for extra crisp)
•1/2 tsp white pepper (or black pepper)
•1/2 tsp garlic powder
•1 tsp neutral oil (optional, only if wings look very dry)
•1/8 tsp five-spice powder (optional)
Salt-and-pepper finish
•Up to 1/4 tsp kosher salt, only if needed after tasting
•1/2 tsp freshly ground black pepper, plus more to taste
To serve
•2–4 Tbsp scallion–ginger oil, for drizzling (I’m assuming you have this on hand—let me know if not and I’ll add a quick recipe)
•Sliced scallions, optional

Instructions

Prep

Heat the oven to 450°F / 230°C. Set a wire rack on a rimmed sheet pan for airflow.

Pat the wings very dry with paper towels. Let them sit at room temp for 10 minutes while the oven heats—drier skin = crispier wings.

If you see visible clumps of salt on the skin from the dry brine, brush some off so the final wings don’t oversalt.

Season (lightly)

In a large bowl, toss wings with white pepper, garlic powder, and (optional) baking powder. Add neutral oil only if the wings look chalky-dry and won’t take seasoning evenly. Add the tiny pinch of five-spice if using.

Roast until crisp

Arrange wings on the rack in a single layer, not touching.

Roast for 20 minutes, then flip each wing.

Roast 15–25 minutes more, until the skin is deeply golden, blistered, and crackly and the rendered fat is sizzling. (If you probe, aim for 175–185°F / 80–85°C in the thickest part for juicy wings.)

Optional: For extra crackle, broil 1–2 minutes at the end. Stay close—peppery wings can go from perfect to scorched fast.

Finish + serve

Taste one wing. If it needs salt, add a tiny pinch at a time (up to 1/4 tsp total for the batch).

Add freshly ground black pepper and toss quickly.

Plate and drizzle with scallion–ginger oil (or drizzle each piece so the wings stay crisp). Finish with sliced scallions if you like.

Serving note

If serving with saucy vegetables, keep the wings on top so steam doesn’t soften the skin.

Notes

If starting from unsalted wings: salt with 1 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton) per lb of wings and chill uncovered on a rack 8–24 hours before cooking. Baking powder boosts crispness by raising skin pH—use aluminum-free to avoid metallic taste. If wings aren’t crisp, the two culprits are crowding and moisture: space them out and roast longer; finish with a brief broil. Storage: refrigerate up to 3 days; re-crisp on a rack at 425°F / 220°C until crackly and hot.

Ingredients

Wings

•1 lb (450 g) chicken wings, already dry-brined (salted) and chilled

•1 tsp aluminum-free baking powder (optional, for extra crisp)

•1/2 tsp white pepper (or black pepper)

•1/2 tsp garlic powder

•1 tsp neutral oil (optional, only if wings look very dry)

•1/8 tsp five-spice powder (optional)

Salt-and-pepper finish

•Up to 1/4 tsp kosher salt, only if needed after tasting

•1/2 tsp freshly ground black pepper, plus more to taste

To serve

•2–4 Tbsp scallion–ginger oil, for drizzling (I’m assuming you have this on hand—let me know if not and I’ll add a quick recipe)

•Sliced scallions, optional