Crispy garlic fried chicken wings that will leave you wanting more @thefarahjeats

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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