Crispy Peppercorn Coriander Chicken Wings Recipe

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Peppercorn Coriander Chicken Wings are baked to a crisp, golden finish with a smashed dry rub of black peppercorns, coriander seeds and Chinese 5 spice. Ready in 4 simple steps, these crispy baked chicken wings work for an easy weeknight dinner or a sharing platter on game day.

Plate of Crispy Peppercorn Coriander Chicken Wings with lemon wedges and spring onions on a wicker placemat.

This Peppercorn Coriander Chicken Wings recipe sits somewhere between a proper takeaway and a fancy dinner — and the result is better than both. The skin turns shatteringly crisp in the oven, the meat stays juicy, and the dry rub does the heavy lifting.

I crush whole black peppercorns and coriander seeds by hand for that uneven texture you cannot get from pre-ground spice, then mix in Chinese 5 spice powder, ground coriander, ground cumin and a small amount of bicarbonate of soda. The bicarb is the real trick behind oven baked chicken wings that come out properly crunchy every single time. It is a simple, dry rub recipe with a real punch of flavour, and once you get the timing right, it is hard to go back to plain salt and pepper wings.

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Ingredients for Crispy Peppercorn Coriander Chicken Wings
How to Make Crispy Peppercorn Coriander Chicken Wings — 4 Steps
How to Serve and Store These Peppercorn Coriander Chicken Wings
Tips and Notes for the Crispiest Baked Chicken Wings
FAQ - Crispy Peppercorn Coriander Chicken Wings
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Crispy Peppercorn Coriander Chicken Wings Recipe

Ingredients for Crispy Peppercorn Coriander Chicken Wings

Here is what you need to make these crispy peppercorn and coriander chicken wings:

Whole black peppercorns — the backbone of the rub. Crushing them by hand gives uneven pieces, so you get little bursts of pepper heat in every bite.
Whole coriander seeds — bring a citrusy, slightly sweet warmth that softens the peppery edge.
Chinese 5 spice powder — adds depth with star anise, cloves, cinnamon, fennel and Sichuan pepper, all in one spoon.
Ground coriander — boosts the coriander flavour without the texture of whole seeds.
Ground cumin — earthy and warm, it ties the rub together and adds a subtle smokiness.
Sea salt — seasons the meat from the outside in and works with the bicarb on the skin.
Bicarbonate of soda — the secret to crisp skin on baked chicken wings. It raises the pH of the skin so it browns and crisps faster in the oven.
Chicken wings — I use a pack of whole wings and split them into drumettes and flats myself. Pre-separated wingettes are absolutely fine too.
Neutral oil or olive oil — helps the rub stick and pushes the skin towards a deep, golden brown.
Spring onions and fresh lemon — for serving. The lemon cuts through the richness and the spring onions add a fresh, sharp finish.

Close-up of Crispy Peppercorn Coriander Chicken Wings with golden skin and sliced spring onions on top.

How to Make Crispy Peppercorn Coriander Chicken Wings — 4 Steps

Smashed peppercorn and coriander dry rub with Chinese 5 spice, cumin and bicarbonate of soda in a bowl.

Step 1: Place the whole black peppercorns on a large chopping board and crush them with the wide side of a heavy knife. Press down hard — you want them properly broken, not powdered. Tip them into a wide bowl, then crush the whole coriander seeds the same way and add them in. Stir through the Chinese 5 spice powder, ground coriander, ground cumin, sea salt and bicarbonate of soda.

Patting raw chicken wings dry with kitchen paper before adding the peppercorn coriander dry rub.

Step 2: If you have whole wings, separate them into drumettes and flats — they cook more evenly and are easier to eat. Pat every piece thoroughly dry with kitchen paper and remove as much surface moisture as you can. Dry skin is the difference between soft, pale wings and properly crisp ones.

Raw chicken wings coated in smashed black peppercorn and coriander spice rub in a bowl.

Step 3: Tip the chicken into the bowl with the spice mix and rub the rub into the skin with your fingers, working it into every fold. Cover the bowl and refrigerate for at least 3 hours, or overnight if you can. The longer rest gives you deeper flavour and drier skin - both good things for crispy baked chicken wings.

Raw chicken wings coated in smashed peppercorn and coriander dry rub on a foil-lined baking tray.

Step 4: Take the wings out of the fridge and bring them to room temperature for 20–30 minutes. Drizzle with the oil and toss until each piece is coated. Preheat the oven to 200°C / 400°F (180°C fan). Line a large baking tray with foil and arrange the wings skin side up in a single layer with space between each one - do not overcrowd. Bake for 40 minutes, turning halfway through. For extra crisp skin, switch to the grill (broiler) for the final 4–5 minutes and watch them carefully.

How to Serve and Store These Peppercorn Coriander Chicken Wings

I serve these Peppercorn Coriander Chicken Wings hot from the oven, piled onto a sharing platter with lemon wedges and a generous handful of sliced spring onions over the top. A squeeze of fresh lemon right before serving wakes up the whole rub and balances the warmth from the pepper. They go well with a cold beer, a simple green salad, soft flatbreads, or a bowl of plain rice. For a proper game day spread I add a yoghurt dip on the side and a quick coleslaw — done.

Leftovers keep in an airtight container in the fridge for up to 3 days. To reheat, place the wings on a baking tray in a 180°C / 350°F oven for 8–10 minutes — the skin crisps back up nicely. The microwave works in a pinch but the skin goes soft, so I avoid it where I can. You can also freeze the cooked Peppercorn Coriander Chicken Wings for up to 2 months — defrost overnight in the fridge and reheat in a hot oven.

Other Chicken Recipes You Might Like

If you enjoyed these Peppercorn Coriander Chicken Wings, here are a few more chicken recipes from the blog worth bookmarking:

If you like a bit of Cajun heat, try the Creole Chicken Wings Recipe — bold, smoky and full of warm spice.

For another spiced wing variation, the Five Spice Chicken Wings Recipe is a fragrant, sticky alternative that uses the same Chinese 5 spice base.

If you want something zestier and lighter, my Lemon Pepper Chicken Wings Recipe brings sharp citrus and cracked pepper to crisp baked wings.

For a bigger family meal, the Chicken Leg Quarters Recipe is a fresh mint and orange marinade traybake — easy and bright.

If you fancy a Georgian classic, my Tapaka Chicken Recipe is a flat-pressed garlic chicken cooked in a heavy pan until properly crisp.

Hand squeezing fresh lemon over Crispy Peppercorn Coriander Chicken Wings with spring onions.

Tips and Notes for the Crispiest Baked Chicken Wings

Crush the spices by hand, not in a grinder. A heavy knife or a pestle and mortar gives you uneven pieces of peppercorn and coriander seed, which is exactly what you want for these Peppercorn Coriander Chicken Wings. Pre-ground pepper is too fine - it sinks into the skin and gives you a flat, dusty heat instead of those proper bursts of pepper. Take your time and press down firmly with the wide side of the knife, working through small batches at a time. The texture matters as much as the flavour does here.
Do not skip the bicarbonate of soda. Half a teaspoon is all it takes, but it changes everything. Bicarbonate of soda raises the pH of the chicken skin, which helps it brown faster and gives you that shatteringly crisp finish you would expect from deep frying. Use the smallest amount listed — any more and the wings can taste a little soapy. This is the single trick that turns oven baked chicken wings from soft and disappointing into properly crunchy.
Pat the wings completely dry. Surface moisture is the enemy of crisp skin. Use plenty of kitchen paper and press firmly on each piece, even between the folds where water hides. If you have time, leave the wings uncovered on a rack in the fridge for an hour after patting them down — the cold air dries the skin out even more. Dry chicken equals crisp chicken, every time.
Marinate overnight whenever you can. Three hours is the minimum, but overnight is where the magic happens. The salt and bicarb keep working on the skin, and the spices push deeper into the meat. The wings come out tasting properly seasoned, not just coated on the outside. If you are meal-prepping, rub them down the night before and bake them straight from cold the next day — just bring them to room temperature first.
Bring the wings to room temperature before baking. Cold wings straight from the fridge cool the oven and steam in their own moisture for the first 10 minutes. Sitting them on the counter for 20–30 minutes before baking gives you a faster, drier start in the oven. The skin sets and starts browning from the moment they go in. It is a small step but it makes a real difference to the final texture.
Finish Peppercorn Coriander Chicken Wings under the grill for extra crunch. The last 4–5 minutes under the grill (broiler) takes these crispy peppercorn chicken wings from good to genuinely shatteringly crisp. The intense top heat browns the skin fast and gives you those dark, blistered edges that make all the difference.
Salt with care. The amount of salt in the rub looks small but it is enough for 800g of wings. If you go heavier, the salt can pull moisture out of the meat overnight and dry the chicken out. If you are worried, start with half a teaspoon and add a small pinch of flaky salt just before serving instead. Tasting one wing first before serving the rest is never a bad idea.

Crispy Peppercorn Coriander Chicken Wings plated with fresh lemon and spring onions on a wicker mat.

FAQ - Crispy Peppercorn Coriander Chicken Wings

Can I make these Peppercorn Coriander Chicken Wings in an air fryer?

Yes, the same dry rub and method works really well in an air fryer. Cook at 190°C / 375°F for around 22–25 minutes, shaking the basket halfway through. You may need to do them in batches so the wings sit in a single layer with space between them — overcrowding gives you the same soft skin you would get in the oven. Skip the grill stage at the end as the air fryer does that job already.

Why do my Peppercorn Coriander Chicken Wings come out soggy?

The most common reasons are wet skin, no bicarbonate of soda, and overcrowding the tray. Always pat the wings completely dry, use the small amount of bicarb in the rub, and arrange them with proper space between each piece. Cooking at a hot 200°C / 400°F also matters — lower temperatures steam the wings instead of crisping them.

Can I use ground black pepper instead of whole peppercorns?

You can, but the wings will not have the same texture or punch. Whole peppercorns crushed by hand give you uneven bursts of heat that ground pepper just cannot match. If you only have ground pepper, use about 1 tablespoon and accept that the rub will be milder and more even in flavour. The same logic applies to ground coriander vs whole coriander seeds.

Can I make these wings without bicarbonate of soda?

You can, but they will not be as crisp. The bicarb is the main reason oven baked chicken wings come out properly crunchy without deep frying. If you genuinely cannot use it, dry the wings really thoroughly and leave them uncovered in the fridge overnight on a rack to dry the skin out further. The result will still be tasty, just softer in texture.

Are these Peppercorn Coriander Chicken Wings spicy?

They have a peppery warmth from the black peppercorns and Chinese 5 spice, but they are not chilli-hot. The heat is more of a tingling, fragrant warmth that builds gently rather than burns the tongue. If you want proper chilli heat, add half a teaspoon of cayenne or a pinch of crushed dried chilli to the rub. For a milder version, halve the peppercorns.

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Yield: 4