Crispy Garlic Chicken Wings

Ingredients

• 900 g Chicken wings (Separated into two pieces if whole)
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ½ tsp Ground white pepper
• 2 tbsp Soy sauce (Low‑sodium if possible)
• 1 tbsp Rice wine
• 1 Egg (Beaten)
• 10 Garlic cloves (Cut into 2‑3 pieces)
• 120 g All‑purpose flour
• 60 g Corn starch
• 60 g Potato starch
• 2 L Frying oil (peanut or sunflower) (For frying at 380 °F / 195 °C)

Instructions

1. Prepare the wings

   Rinse the chicken wings under cold water, pat them dry with paper towels and then thoroughly dry them with a clean kitchen cloth.

   Time: PT5M

2. Marinade

   In a large bowl, combine the salt, sugar, garlic powder, onion powder, white pepper, soy sauce, rice wine, beaten egg and garlic pieces. Add the wings and coat well. Cover and refrigerate for at least 6 hours or overnight.

   Time: PT6H5M

   Temperature: 4°C

3. Prepare the dry batter

   In a second bowl, combine the all‑purpose flour, corn starch and potato starch. Mix until a homogeneous mixture is obtained.

   Time: PT3M

4. Coat the wings

   Lightly drain the marinated wings, then roll them in the flour mixture until fully coated.

   Time: PT5M

5. Heat the oil (first fry)

   Heat 2 L of oil in the pot to 380 °F (195 °C).

   Time: PT5M

   Temperature: 380°F

6. First fry

   Drop the wings one by one into the hot oil. After the first minute, gently stir to separate any wings that stick together. Fry for a total of 5 minutes.

   Time: PT5M

   Temperature: 380°F

7. Rest between fries

   Remove the wings, place them on a rack or paper towels and let rest for 15 minutes. Slightly reduce the oil temperature to 330 °F (165 °C).

   Time: PT15M

   Temperature: 330°F

8. Heat the oil (second fry)

   Raise the oil temperature back to 380 °F (195 °C).

   Time: PT5M

   Temperature: 380°F

9. Second fry

   Return the wings to the hot oil and fry for 3 minutes, turning them regularly for even coloration.

   Time: PT3M

   Temperature: 380°F

10. Drain and serve

    Remove the wings, place them on a rack or paper towels. Serve immediately, optionally with a sauce of your choice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken wings: Boneless chicken thighs
• Instead of Sugar: Honey
• Instead of Garlic powder: Fresh minced garlic
• Instead of Onion powder: Fresh grated onion
• Instead of Ground white pepper: Black pepper
• Instead of Soy sauce: Tamari
• Instead of Rice wine: Dry sake
• Instead of Egg: Aquafaba (for vegan version)
• Instead of Garlic cloves: Garlic powder (will reduce texture)
• Instead of All‑purpose flour: Rice flour (gluten‑free version)
• Instead of Corn starch: Potato starch
• Instead of Potato starch: Corn starch
• Instead of Frying oil (peanut or sunflower): Light olive oil, canola oil

Equipment Needed

• Deep pot or Dutch oven
• Cooking thermometer
• Kitchen tongs
• Two mixing bowls
• Cooling rack (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Completely dry the wings before marinating
• Marinate for at least 6 hours so the garlic infuses the meat
• Maintain oil temperature at 380 °F during each fry
• Rest for 15 minutes between the two fries

Chef Tips from the Video

• Use a probe thermometer for precise oil temperature.
• Dust the wings with a little extra corn starch if the batter seems too thin.
• Serve with a honey‑sriracha sauce for a sweet‑spicy contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days maximum.

Freezer: Can be frozen for up to 1 month; reheat in the oven at 180 °C to regain crispness.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the wings the night before to save time on the day.
• Prepare the dry batter ahead of time and keep it in an airtight container.