Chicken Wings Recipe Salt and Pepper Style

A plate of baked chicken wings seasoned with pepper and garnished with chopped green onions, served with a small bowl of honey dipping sauce. Red pepper flakes and stacked white plates are in the background.

Chicken Wings Recipe Salt and Pepper Style

This chicken wings recipe salt and pepper is a simple crockpot method that gives you tender, flavorful wings with a bold peppery bite. The garlic, sesame oil, and chili flakes build deep flavor, while a drizzle of hot honey adds a light sticky finish. These wings cook hands-off, making them easy for busy days or casual gatherings. For a crispier finish, you can quickly broil them right before serving.

Course Appetizer, Dinner, main course, Snack

Cuisine Chinese

Keyword crockpot, easy, party food, spicy

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 324

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

3 pounds chicken wings flats and drumettes
2 teaspoons sea salt
2 teaspoons black pepper freshly coarse ground
4 cloves garlic about 2 tablespoons fresh minced garlic
1/4 teaspoon crushed red pepper chili flakes
4 teaspoons sesame oil
3 green onions washed and sliced thin, white and green parts

Sauce

2 tablespoons hot honey

Instructions

Prepare the Chicken Wings

Remove the chicken wings from the packaging and place them in a colander in the sink.
3 pounds chicken wings
Pat the chicken wings dry with paper towels to remove excess moisture. This helps the seasoning stick better.
Discard the paper towels and packaging, then wash your hands thoroughly with soap and warm water.
Clean and sanitize the sink and any surfaces that touched the raw chicken.

Make the Salt and Pepper Seasoning

In a small bowl, combine the sea salt, black pepper, minced garlic, and crushed red pepper chili flakes. Set aside.
2 teaspoons sea salt, 2 teaspoons black pepper, 4 cloves garlic, 1/4 teaspoon crushed red pepper chili flakes
Place the chicken wings in a large mixing bowl.
Drizzle the sesame oil over the wings and toss until evenly coated.
4 teaspoons sesame oil
Sprinkle the seasoning mixture over the wings and toss again until all wings are fully coated.

Cook the Wings

Arrange the wings in an even layer in the bottom of the crockpot. Do not add any liquid.
Cover with the lid and cook on high heat for 2 hours 30 minutes.
Check the internal temperature of the wings. Continue cooking if needed until the wings reach 165 degrees Fahrenheit.

Finish and Serve

Remove the cooked wings from the crockpot and transfer them to a large bowl. Do not add the cooking liquid.
Discard the liquid left in the crockpot.
Drizzle the hot honey over the wings and toss lightly to coat.
2 tablespoons hot honey
Top with sliced green onions and serve warm.
3 green onions

Optional Step for Crispier Wings

If you’re like me and want a little crisp on the outside, this is where you can take it one step further. After cooking, place the wings on a wire rack over a baking sheet and give them a quick drizzle of honey.
Slide them under the broiler for 2 to 3 minutes per side. Keep a close eye on them because that honey can go from perfect to burned pretty fast. This step gives you those slightly crispy edges without having to fry anything.

Notes

Leftover Storage, Freezing, and Reheating

Let the wings cool, then store them in an airtight container in the fridge for up to 4 days.
To reheat, I usually use the oven at 350°F until heated through. This helps keep the texture crisp compared to a microwave, but the microwave works if you’re in a hurry.
If you want to freeze them, you can, but the texture may soften a bit after thawing. Let them thaw in the fridge before reheating.

Nutrition