Crispy Garlic Chicken Wings

Ingredients

• 1 kgchicken wings, wingettes or drumettes
• 10 clovesgarlic, minced
• ½ tspminced ginger
• 1 tsponion powder
• 1 tspchilli powder (optional)
• 1 tspground white pepper
• 2 tbspfish sauce
• 1½ tbspsoy sauce
• 1 tbspoyster sauce
• 1 tspsugar
• 125 g (1 cup)plain flour
• 60 g (½ cup)cornflour
• as neededoil for deep-frying

Instructions

1. 1

   Marinate the wings

   Mix the chicken wings with the garlic, ginger, onion powder, chilli powder if using, white pepper, fish sauce, soy sauce, oyster sauce and sugar. Cover and marinate in the fridge for 30 minutes.

2. 2

   Coat in flour

   Combine the plain flour and cornflour in a shallow bowl. Add the chicken and turn the pieces until coated.

3. 3

   Fry until golden

   Heat oil in a deep pan. Fry the wings in 2–3 batches in medium-hot oil for 7–10 minutes, until golden brown. Avoid overcrowding the pan.

4. 4

   Drain and serve

   Transfer the wings to a wire rack to drain, then serve with Thai chilli sauce or a sauce of your choice.

What are crispy garlic chicken wings?

Chicken wings are a popular finger food in many cuisines, with countless ways to season, coat and fry them. This version brings together garlic, ginger and savoury Asian-style sauces before giving the wings a crisp flour coating.

The two-flour coating helps create a crunchy outside, while frying in batches gives the pieces room to brown. Serve them fresh from the rack, when the coating is at its crispest.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 35g carbs, 39g fat.

Chicken supplies most of the protein, while the flour coating and sugar contribute carbohydrates. The chicken skin and deep-frying oil provide much of the fat, and the sauces contribute a substantial share of the sodium. Pair a portion with vegetables or salad, and serve rice according to how filling you want the meal to be.

The marinade's flavour

Garlic: ten minced cloves give the wings their defining savoury flavour, while ginger and white pepper add warmth. Onion powder rounds out the seasoning without adding extra moisture.

Sauces: fish sauce, soy sauce and oyster sauce bring saltiness and savoury depth, balanced by a little sugar. The chilli powder is optional, so leave it out for a milder result.

Why use two flours?

Plain flour: this forms the main coating and helps the marinade cling to the wings. Cornflour: mixed with it, cornflour gives the crust a lighter, crisp texture.

Coating: turn each wing through the flour mixture so it is covered all over, then let any loose excess fall back into the bowl. A thick, clumpy layer can fry unevenly.

Frying in batches

Batch size: fry the wings in 2–3 batches, as directed, rather than filling the pan. Crowded wings lower the oil temperature and can turn out greasy instead of crisp.

Oil: use a deep pan and enough oil to fry the pieces, taking care not to overfill it. Keep the oil at a steady medium-hot temperature and adjust the heat if the coating colours too quickly.

How to judge when they are done

Colour: the recipe's cue is a golden-brown coating after 7–10 minutes of frying. The exact time can vary with wing size and oil temperature.

Doneness: check the largest piece at the bone before serving; the chicken should be cooked through, not pink, and piping hot inside. If it needs longer, continue frying carefully rather than relying on colour alone.

Serving the wings

Sauce: Thai chilli sauce is the suggested accompaniment, but any preferred dipping sauce works. Serve it alongside rather than coating the wings, to help keep the crust crisp.

On the side: rice, fresh salad or steamed vegetables make a simple meal around the wings. For a sharing spread, add crunchy vegetables and a mild dip to balance the savoury seasoning.

Recipe notes & tips

• Marinate the wings in the fridge for the full 30 minutes so the seasoning has time to coat them.
• Mix the flour and cornflour thoroughly before adding the chicken.
• Shake off loose flour so it does not fall into the oil and darken.
• Fry in 2–3 batches and leave space around each piece.
• Drain the cooked wings on a wire rack rather than stacking them.
• Serve soon after frying for the best crunch.

Variations

• Milder wings: leave out the optional chilli powder.
• Extra garlic: serve with a little freshly minced garlic alongside the dipping sauce.
• Citrus finish: add a squeeze of lemon just before serving.
• Different dip: serve with your preferred dipping sauce instead of Thai chilli sauce.
• Rice meal: serve the wings with steamed rice and vegetables for a more substantial plate.

Common mistakes to avoid

• Crowding the pan: the oil temperature can drop and the wings may turn greasy; fry in 2–3 batches.
• Skipping the marinade: the seasoning will be less evenly distributed; chill the wings for 30 minutes as directed.
• Uneven coating: bare patches will not crisp in the same way; turn each wing through the flour mixture.
• Oil too hot: the coating can brown before the chicken cooks through; keep the heat at medium-hot.
• Stacking after frying: trapped steam softens the crust; drain the wings in a single layer on a wire rack.

How to store

Refrigerate leftover wings in a covered container within 2 hours and use within 3 days. Reheat in an oven or air fryer until piping hot; the coating may not be as crisp as when freshly fried.

Frequently asked questions