Oh my goodness. I’m a big time chicken wing fan. Any time, any where, I’ll eat wings. With darn near anything on them. But sesame oil infused with garlic, onion and jalapeno? I mean, it sounded good but not something I’d ever had on wings. And wow! Was I ever surprised as to just how great these salt and pepper wings were.
Oh you get the salt and lots of black pepper, but then you get this wonderful Asian-inspired flavor that is impossible to stop eating. The sauce is the perfect balance between sharp sesame oil, spicy pepper and garlic and onion. No one flavor overpowers the rest. It’s very, very good.
Next time I fry a chicken I’m coating it in the same sauce as I used for these salt and pepper wings. And next time I make these salt and pepper wings I might double the sauce because it’s seriously addictingly good.
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of favorite store-bought wing sauces and seasonings.
Salt and Pepper Wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- 2 tablespoons kosher salt
- 2 1/2 tablespoons coarsely ground black pepper
- 3 tablespoons sesame oil
- 6 cloves garlic minced
- 4 green onions sliced
- 1 large jalapenos sliced
- Place wings into a large resealable bag.
- Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake to coat.
- Refrigerate for 1-4 hours before cooking.
- While the wings are cooking, heat the oil in a small saucepan. Add the garlic, onion, and jalapeno and saute until the garlic starts to turn golden.
- Serve wings tossed in the sauce.