{"id":35228,"date":"2019-12-11T00:07:48","date_gmt":"2019-12-11T05:07:48","guid":{"rendered":"https:\/\/thewoksoflife.com\/?p=35228"},"modified":"2020-08-17T20:17:52","modified_gmt":"2020-08-18T00:17:52","slug":"baked-white-pepper-chicken-wings","status":"publish","type":"post","link":"https:\/\/thewoksoflife.com\/baked-white-pepper-chicken-wings\/","title":{"rendered":"Baked White Pepper Chicken Wings"},"content":{"rendered":"

Salt and pepper are the foundation of all good things. In Chinese cooking, the \u201cpepper\u201d is usually white pepper, rather than your standard black pepper. These simple, perfectly crispy Baked White Pepper Chicken Wings let both flavors really shine.\u00a0<\/span><\/p>\n

Add a beer, or maybe a big scoop of white rice, and you\u2019ll be wondering how these simple baked chicken wings can be so tasty.\u00a0<\/span><\/p>\n

What does white pepper taste like?<\/h2>\n

While freshly ground black pepper has a certain floral, pungent aroma, white pepper has an earthy, more uniformly hot\/spicy character that gets right to the back of the throat.\u00a0\u00a0<\/span><\/p>\n

I think white pepper\u2019s heat gives it an edge relative to black pepper. Greater quantities of white pepper = spicier, whereas greater quantities of black pepper = simply more \u201cseasoned,\u201d if that makes sense.\u00a0<\/span><\/p>\n

For example, if you\u2019ve ever made our Hot and Sour Soup, you may have been surprised to realize that the \u201chot\u201d flavor comes from white pepper rather than chilies!\u00a0<\/span><\/p>\n

How to Bake Crispy Chicken Wings In The Oven<\/h2>\n

Anyone who\u2019s ever bitten into freshly fried <\/span>Salt and Pepper Pork Chops<\/span><\/a> or <\/span>Salt and Pepper Squid<\/span><\/a> knows that white pepper adds a great spicy kick to fried dishes!\u00a0<\/span><\/p>\n

While I love fried foods as much as the next animal brain, the mess of frying and unpredictable oil temperatures can sometimes be too much for this food blogger.\u00a0<\/span><\/p>\n

However, attempting \u201cbaked\u201d equivalents of fried foods can feel like rolling the dice on non-crispy results.\u00a0<\/span><\/p>\n

Not to worry, though! We did some careful experimenting in the kitchen\u2014I\u2019m talking side-by-side, single wing comparisons with carefully controlled variables\u2014to create the right formula for perfectly crispy baked chicken wings:<\/span><\/p>\n