Crispy Garlic Fried Chicken Wings Recipe | Easy Homemade Fried Chicken Wings

Ingredients:
For the Chicken Wings:
12 chicken wings (cleaned and drained)
1 tablespoon salt (adjust to taste)
½ teaspoon white pepper
1 tablespoon sugar
1 tablespoon chicken bouillon powder
1 heaped tablespoon crushed garlic (store-bought or freshly grated)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon sesame oil
½ tablespoon olive oil
1 tablespoon brandy (optional – can substitute with Chinese Shaoxing wine or rice wine)
1 egg
5–6 teaspoons cornstarch (for marinade)

For the Coating:
1 cup all-purpose flour
2 teaspoons cornstarch

For Frying:
Sunflower oil (or any neutral oil suitable for deep frying)

Instructions:
1. Prepare the Chicken Wings
Clean and drain the chicken wings well.
Pat dry with paper towels to remove excess moisture.

2. Marinate the Wings
Place wings in a large bowl.
Sprinkle salt, white pepper, sugar, and chicken bouillon powder evenly over the wings.
Add crushed garlic, oyster sauce, light soy sauce, sesame oil, olive oil, and brandy (or Chinese wine).
Crack one egg and mix thoroughly using a glove or hand to coat all the wings evenly.
Add cornstarch in stages (start with 3 tsp, then add more until the mixture becomes a thick, sticky marinade).

✅ You want the marinade thick like a light batter so it clings tightly to the wings.

Massage the mixture into the wings for a few minutes.
Cover and marinate in the fridge for 1 hour (or overnight for a stronger flavor).

3. Prepare the Coating
In a clean bowl, combine 1 cup all-purpose flour with 2 teaspoons cornstarch.
Mix well with a whisk.

4. Coat the Chicken Wings
Remove the marinated wings from the fridge.
Mix the marinade again to ensure it’s well distributed.
Coat each wing thoroughly in the flour mixture — make sure there are no wet spots.
Gently squeeze each coated wing so the flour adheres well and forms a crust.
Lay coated wings on a tray or plate, ready for frying.

5. Deep Fry the Wings
Heat sunflower oil in a deep pot over medium-high heat.
Test the oil temperature:
Dip a chopstick — if bubbles appear around it, the oil is ready.
Or drop a small bit of flour — if it floats and sizzles, it’s ready.
Lower the heat to medium before frying.
Carefully place 4–5 wings at a time (depending on pot size).
Don’t move the wings for the first 30 seconds to allow the coating to set.
After 30–40 seconds, gently move them around to prevent burning on the bottom.
Fry each batch for 6–10 minutes or until golden brown and crispy.
If bubbles reduce too much, it means the inside is cooked.
Avoid over-frying to keep the meat juicy.
Remove and drain on a paper towel or wire rack.

6. Serve and Enjoy
Plate up your golden garlic fried chicken wings.
Serve hot with chili mayo, sweet chili sauce, or garlic soy dip.
Perfect for dinner, parties, or snacks!

💡 Pro Tips:
Don’t overcrowd the pot — fry in small batches.
Keep oil temperature consistent (medium heat).
Using a deep pot concentrates the heat, giving crispier wings than a wide wok.
Always let wings rest for a minute before serving for extra crunch.

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