Your New Favorite Chicken Wing
Your New Favorite Chicken Wing! is a easy American recipe that serves 4. 300 calories per serving. Recipe by Jorts Kitchen on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $17.58 total, $4.40 per serving
Ingredients
- 2 pounds Chicken Wings (split into flats and drumettes; flats saved for later use)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black Pepper (freshly ground)
- 0.25 cup Cornstarch (for dredging, creates a crisp coating)
- 0.5 teaspoon Monosodium Glutamate (MSG) (optional, adds umami)
- 2 cups Vegetable Oil (for shallow frying; use a high smoke‑point oil)
- 4 tablespoons Unsalted Butter (for brown butter sauce)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Parsley (chopped, for garnish)
Instructions
Marinate the Wings
Place the chicken wings in a large mixing bowl. Add soy sauce, garlic powder, paprika, and black pepper. Toss until every piece is evenly coated, then cover and refrigerate while you prepare the dredge.
Time: PT10M
Prepare Dredge and Coat Wings
In a shallow tray combine cornstarch and MSG (if using). Remove the wings from the fridge, let excess liquid drip off, then roll each wing in the cornstarch mixture, shaking off any excess.
Time: PT5M
Shallow Fry the Wings
Heat vegetable oil in a large skillet over medium‑high heat until it reaches about 350°F (use a thermometer or test with a small breadcrumb). Carefully add the coated wings in a single layer, frying 4‑5 minutes per side until golden and crispy. Transfer to a paper‑towel‑lined plate to drain.
Time: PT12M
Temperature: 350°F
Make Brown Butter Garlic Sauce
In a small saucepan melt the butter over medium heat, stirring constantly. Continue until the butter turns a nutty amber color and releases a fragrant aroma (about 3‑4 minutes). Add the minced garlic and sauté for another 30 seconds, then remove from heat.
Time: PT5M
Temperature: medium
Toss Wings in Sauce and Garnish
Return the fried wings to the large mixing bowl, pour the brown butter garlic sauce over them, and toss until every wing is glossy. Sprinkle chopped parsley on top for color and a fresh finish.
Time: PT3M
Nutrition Facts
- Calories
- 300
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Gluten‑free (cornstarch is gluten‑free), Contains dairy, Contains soy
Allergens: Soy, Dairy, MSG
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Soy Sauce: Tamari, Coconut Aminos
- Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
- Instead of Paprika: Smoked paprika, Cayenne (for heat)
- Instead of Black Pepper: White pepper
- Instead of Cornstarch: All‑purpose flour (will be less crisp)
- Instead of Monosodium Glutamate (MSG): Soy sauce (extra), mushroom powder
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Unsalted Butter: Ghee (will be already brown)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
Equipment Needed
- Large Mixing Bowl
- Plate or Shallow Tray
- Large Skillet or Frying Pan
- Tongs
- Small Saucepan
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Marinating the wings with soy sauce and spices before coating.
- Achieving a proper brown butter color without burning.
- Maintaining oil temperature around 350°F for a crispy crust.
Chef Tips from the Video
- For extra flavor, add a splash of sherry or white wine to the butter just before adding garlic.
- Use clarified butter (ghee) if you want a deeper nutty flavor without the risk of burning.
- Finish with a squeeze of fresh lemon juice for a bright contrast.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the oil is hot enough (≈350°F) before adding wings and avoid crowding the pan; fry in batches.
Brown butter turns black and tastes burnt.
Reduce heat as soon as the butter starts to foam and turn amber; stir continuously and remove from heat the moment it smells nutty.
Sauce is too thin and doesn’t coat the wings.
Let the butter brown a little longer to reduce, or add an extra teaspoon of cornstarch mixed with a splash of water to thicken.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat directly from frozen in a 375°F oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings up to 24 hours ahead for deeper flavor.
- You can fry the wings a day ahead, then re‑heat in a hot oven (375°F) before tossing in the sauce.
Frequently Asked Questions
What is the cultural significance and history of brown butter garlic chicken wings in American cuisine?
Crispy chicken wings became popular in the United States as a bar snack in the 1960s, and the addition of brown butter and garlic reflects a modern, upscale twist that blends classic comfort food with French technique.
What are the traditional regional variations of garlic chicken wings in the United States?
In the South, wings are often deep‑fried and tossed in a spicy cayenne‑based sauce, while in the Midwest they may be coated in a sweet honey‑garlic glaze. The brown butter version is a newer, gourmet variation that emphasizes nutty richness.
How is brown butter garlic chicken wings traditionally served in American bar settings?
They are typically served hot on a platter with celery sticks and a side of blue‑cheese or ranch dressing for dipping, allowing the buttery sauce to be enjoyed with a cool, creamy contrast.
What occasions or celebrations are brown butter garlic chicken wings associated with in American culture?
Wings are a staple for sports‑watching parties, casual gatherings, and game‑day menus. The richer brown butter version is often featured at upscale brunches or small dinner parties where a gourmet twist is appreciated.
What authentic ingredients are essential for traditional American garlic chicken wings versus acceptable substitutes?
Traditional wings use plain chicken wings, soy sauce, garlic, and butter. Substitutes like tamari for soy sauce, ghee for butter, or MSG for extra umami are acceptable and still keep the dish authentic to its flavor profile.
What other American dishes pair well with brown butter garlic chicken wings?
Serve them alongside loaded potato skins, coleslaw, or a crisp Caesar salad. A side of sweet potato fries or a cheesy mac and cheese also complements the rich buttery flavor.
What are the most common mistakes to avoid when making brown butter garlic chicken wings?
Common errors include overcrowding the pan, which drops oil temperature and makes the coating soggy, and letting the butter burn, which adds a bitter taste. Also, skipping the brief refrigeration step can result in uneven seasoning.
Why does this recipe use shallow frying instead of deep frying for the wings?
Shallow frying uses less oil, makes cleanup easier, and still achieves a crisp exterior when the oil temperature is properly maintained. It also allows the wings to finish cooking in the buttery sauce without becoming overly greasy.
Can I make brown butter garlic chicken wings ahead of time and how should I store them?
Yes, you can marinate the wings up to 24 hours ahead. After frying, store the wings in an airtight container in the refrigerator for up to 3 days and reheat in a 375°F oven before tossing with the sauce.
What texture and appearance should I look for when making brown butter garlic chicken wings?
The wings should have a deep golden‑brown crust, be crisp to the bite, and be coated in a glossy amber sauce with flecks of minced garlic. The butter should smell nutty, not burnt.
What does the YouTube channel Jorts Kitchen specialize in?
The YouTube channel Jorts Kitchen specializes in quick, budget‑friendly comfort food recipes that often feature simple techniques and bold flavors, aimed at home cooks who want tasty meals with minimal fuss.
How does the YouTube channel Jorts Kitchen's approach to American comfort food differ from other cooking channels?
Jorts Kitchen focuses on ultra‑lazy, one‑pan or minimal‑equipment dishes, emphasizing flavor hacks like brown butter and MSG, whereas many other channels may use more elaborate methods or premium ingredients.
Last updated: August 21, 2026
