Salt and pepper chicken wings is a popular dish served in many Chinese restaurants. And I must say, one of my favorite (it’s probably the MSG…). The wings are typically deep fried then tossed in chili, pepper and MSG.
Butter garlic chicken wings are also a popular way to serve chicken wings (my favorite being the wings at Phuong Trang in San Diego). The wings are typically baked or fried in a garlic butter sauce.
How We Created this Recipe
This recipe for crispy garlic butter salt and pepper chicken thighs is a combination of these two favorites of mine. Made with chicken thighs because, well, thighs are delicious and more substantial than wings for a meal. While the MSG certainly adds flavor to the chicken, I understand many people do not enjoy the side effects (including myself). So it is an optional part of this dish. Sometimes I use it, sometimes I don’t. However, if you are looking for additional flavor, I recommend biting the bullet and adding some in. The quick marinade in apple cider vinegar will work to slightly (30 minutes is not that long) tenderize the meat, and add a touch of pizazz to the thighs.
Lining your baking sheet with baking foil will help immensely during the cleanup stage (my boyfriend loves me for this). Adding the rack keeps your chicken crispy while baking. If it sits in its own juices while baking, it will never get that crispy skin we are looking for, which, by the way, is the best part of the dish.
There you have it, garlic butter salt and pepper chicken thighs. If chicken thighs are not your thing (which seems impossible to me), this recipe can be used on any cut of chicken or can even be used on pork.
Did you opt to use the MSG? If not, do you think the recipe still had good flavor? Is this something you would make again? Leave me your comments below, I would love to hear from you!