Garlic Chicken Wings

Garlic Chicken Wings

These **Garlic-Infused Crispy Chicken Wings** are a game-changer for wing lovers! Marinated in a savory blend of **Shaoxing wine, soy sauce, minced garlic, and onions**, each bite bursts with deep, aromatic flavors. The secret? Stuffing garlic into the wings before marinating ensures every piece is packed with rich, garlicky goodness. Lightly coated in a **cornstarch-flour mix**, these wings fry to golden perfection, achieving an irresistible crunch. Cooked slowly in a wok or non-stick pan for even browning, they stay juicy inside while turning crispy outside. Perfectly balanced and more flavorful than store-bought, these wings are a must-try for anyone craving restaurant-quality wings at home. Serve hot and enjoy the addictive garlic punch!

60 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken wings
1 kg (about 10-12 pieces)
🥩
garlic
1 head (about 30g minced)

The aromatics

🧅
cornstarch
50g
🧅
flour
50g
🧅
onion
½ medium (about 50g chopped)

The sauce & seasonings

🧂
Shaoxing wine
50ml
🧂
soy sauce
50ml
🧂
oil
100ml (for frying)

Instructions

1. Step 1

Step 1
Rinse the chicken wings and pat them dry. Make a diagonal cut on the back of each wing to help the flavors penetrate. Mince one head of garlic and stuff some of it into each chicken wing for the garlic flavor. Add some chopped onion and soy sauce according to the amount of chicken wings. Then, pour in Shaoxing wine to marinate for 1 to 2 hours to allow the flavors to penetrate. Note: The ratio of Shaoxing wine to soy sauce is 1:1, and the amount should be just enough to cover the chicken wings.

2. Step 2

Step 2
Marinate for 1 to 2 hours to allow the flavors to penetrate. If you prefer a stronger garlic flavor, you can marinate for a longer time.

3. Step 3

Step 3
Coating: Mix cornstarch and flour in a 1:1 ratio to create a coating mixture. You can skip this step if you prefer not to coat the chicken wings. The mixture should be slightly thin and just enough to coat the chicken wings.

4. Step 4

Step 4
Heat more oil than usual in a wok or pan over medium heat. When the oil is 60% hot, add the chicken wings skin-side down and cook over low heat. Be patient and do not rush the process, as high heat can cause the chicken wings to burn. It is recommended to use a non-stick pan.

5. Step 5

Step 5
Cook until both sides are golden brown. Remove the chicken wings from the oil.

6. Step 6

Step 6
The garlic flavor has penetrated into the meat, making it taste better than KFC’s chicken wings.

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