Crispy garlic fried chicken wings that will leave you wanting more @thefarahjeats
Crispy garlic fried chicken wings that will leave you wanting more @thefarahjeats is a medium American recipe that serves 4. 210 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 1 hr 15 min | Cook: 20 min | Total: 1 hr 45 min
Cost: $14.97 total, $3.74 per serving
Ingredients
- 2 pounds Chicken Wings (whole wings, tips attached)
- 1 medium Sweet Onion (peeled and roughly chopped)
- 8 pieces Garlic Cloves (peeled, keep skins on for extra flavor)
- 1/4 cup Fresh Parsley (tightly packed, stems removed)
- 1/4 cup Water (room temperature)
- 2 tablespoons Cornstarch (helps create a crisp coating)
- 1 teaspoon Curry Powder (mild blend)
- 1 teaspoon Caesar Dressing (used as seasoned salt for umami)
- 1 teaspoon Smoked Paprika (adds smoky depth)
- 1 teaspoon Chili Powder (for mild heat)
- 1 teaspoon Granulated Sugar (balances spice)
- 4 cups Vegetable Oil (for deep frying, high smoke point)
Instructions
Make Garlic‑Onion‑Parsley Paste
Place the chopped sweet onion, peeled garlic cloves, fresh parsley, and 1/4 cup water into the blender. Blend until smooth, scraping down the sides as needed.
Time: PT5M
Coat Wings with Paste and Seasonings
Transfer the paste to a large mixing bowl. Add the chicken wings, curry powder, Caesar dressing, smoked paprika, chili powder, sugar, and cornstarch. Using your hands, massage everything together until the wings are fully coated.
Time: PT5M
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) to let the flavors penetrate the meat.
Time: PT1H
Heat Oil
Pour 4 cups vegetable oil into the deep fryer or large pot. Heat to 350°F (175°C). Use a thermometer to monitor the temperature.
Time: PT5M
Temperature: 350°F
First Fry Batch
Carefully lower a portion of the wings into the hot oil using tongs. Fry for 7‑10 minutes, or until the wings float to the surface and are golden brown.
Time: PT10M
Temperature: 350°F
Add Garlic to Oil Mid‑Fry
When the first batch is about halfway done, add the remaining peeled garlic cloves (with skins) to the oil. Let them sizzle for the remaining cooking time to infuse the oil.
Time: PT5M
Temperature: 350°F
Finish Frying Remaining Batches
Remove the first batch onto the wire rack to drain. Continue frying the remaining wings in the same oil, adding the garlic cloves again for each new batch.
Time: PT10M
Temperature: 350°F
Drain and Serve
Place all fried wings on the wire rack or paper towels to remove excess oil. Serve immediately while hot and crispy.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 12 g
- Carbohydrates
- 6 g
- Fat
- 14 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains fish, Gluten‑free (cornstarch used), Not vegetarian
Allergens: Dairy (Caesar dressing), Fish (anchovies in Caesar dressing)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes
- Instead of Sweet Onion: Yellow onion, Shallot
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Parsley: Cilantro
- Instead of Cornstarch: Potato starch
- Instead of Curry Powder: Garam masala (less intense)
- Instead of Caesar Dressing: Regular salt, Worcestershire sauce
- Instead of Smoked Paprika: Regular paprika
- Instead of Chili Powder: Paprika + cayenne
- Instead of Granulated Sugar: Honey (use less)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Blender
- Mixing Bowl
- Deep Fryer or Large Pot
- Thermometer
- Tongs
- Wire Rack (Bacon Rack)
- Paper Towels
- Cutting Board
Critical Steps — Do Not Skip
- Blending the onion‑garlic‑parsley paste to a smooth consistency
- Ensuring the wings are fully coated with cornstarch and spices before marinating
- Maintaining oil temperature at 350°F throughout frying
- Adding whole garlic cloves to the oil midway to infuse flavor without burning
Chef Tips from the Video
- Use a sweet onion for a milder, sweeter base in the paste.
- Fresh parsley adds a bright herb note that balances the garlic.
- Smashed garlic cloves in the oil give an aromatic boost without overwhelming the wings.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the oil stays at 350°F; if it drops below 330°F, the coating will absorb oil. Fry in small batches and dry the wings thoroughly before coating.
Garlic burns and turns bitter.
Add the whole garlic cloves only after the wings have been cooking for a few minutes, and keep the oil temperature steady. If the garlic starts to brown too fast, lower the heat slightly.
Coating falls off during frying.
Ensure the wings are evenly coated with cornstarch and that the paste is not too watery. Pat the wings dry with paper towels before adding the paste.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.
Freezer: Can be frozen on a baking sheet, then transferred to a zip‑top bag for up to 2 months. Reheat directly from frozen in a preheated 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 in advance for deeper flavor.
- The garlic‑infused oil can be strained and stored in the fridge for up to a week; use it to drizzle over other fried foods.
Frequently Asked Questions
What is the cultural significance and history of garlic fried chicken wings in American cuisine?
Chicken wings became popular in the United States after the 1964 St. Louis baseball World Series, and garlic‑infused variations have emerged as a modern twist that reflects the American love for bold, layered flavors.
What regional variations of garlic fried chicken wings exist within the United States?
In the South, wings are often double‑fried and tossed in a buttery garlic sauce, while in the Midwest you’ll find them coated with a seasoned flour mixture and served with a tangy ranch dip. The All Wings Everything version adds a fresh herb‑garlic paste for extra depth.
How are garlic fried chicken wings traditionally served in American bar and sports‑watching settings?
They are typically served hot, on a platter with celery sticks and a side of blue‑cheese or ranch dressing for dipping, making them perfect finger food for gatherings and game nights.
What occasions or celebrations are garlic fried chicken wings commonly associated with in American culture?
Wings are a staple at Super Bowl parties, tailgate gatherings, casual bar nights, and birthday celebrations, especially when a crowd-friendly, shareable snack is needed.
What authentic ingredients are essential for traditional American garlic fried chicken wings versus acceptable substitutes?
Traditional recipes use chicken wings, all‑purpose flour or cornstarch, garlic, and a hot oil for frying. Substitutes like potato starch, shallots instead of onion, or Caesar dressing in place of plain salt are acceptable but change the flavor profile slightly.
What other American dishes pair well with garlic fried chicken wings?
Serve them alongside loaded potato skins, coleslaw, mac and cheese, or a crisp garden salad to balance the richness of the fried wings.
What makes garlic fried chicken wings from All Wings Everything special compared to other wing recipes?
The recipe uses a blended onion‑parsley‑garlic paste that coats the wings before frying, and it infuses the oil with whole garlic cloves midway through cooking, delivering an intense garlic flavor throughout the crust.
How has the garlic fried chicken wing evolved over time in American bar food culture?
Originally, wings were simply fried and tossed in buffalo sauce. Over the decades, chefs have experimented with global spices, herb pastes, and infused oils, leading to variations like the garlic‑infused version showcased by All Wings Everything.
What are the most common mistakes to avoid when making garlic fried chicken wings at home?
Common errors include overcrowding the pot, which drops oil temperature; using too much water in the paste, resulting in a soggy coating; and adding garlic too early, which can cause it to burn and turn bitter.
Why does this garlic fried chicken wing recipe use cornstarch instead of flour for the coating?
Cornstarch creates a lighter, crispier crust because it forms a thin barrier that fries quickly without absorbing as much oil as flour would, keeping the wings crisp.
Can I make garlic fried chicken wings ahead of time and how should I store them?
Yes, you can marinate the wings up to 24 hours in the refrigerator. After frying, store them in an airtight container in the fridge for up to 2 days and reheat in a hot oven (375°F) to restore crispness.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything focuses exclusively on wing recipes, ranging from classic buffalo to creative global flavors, and provides step‑by‑step tutorials for home cooks who love wing variations.
How does the YouTube channel All Wings Everything's approach to wing cooking differ from other cooking channels?
All Wings Everything emphasizes hands‑on techniques, such as making custom pastes and infusing oils, and often experiments with unconventional seasonings, whereas many other channels stick to standard buffalo or BBQ wing recipes.
Last updated: August 20, 2026
