Crispy Double-Fried Garlic Chicken Wings

1. Pat Chicken Wings Dry

Pat your chicken wings dry with paper towels. This step is crucial as removing excess moisture helps the wings get extra crispy.

2. Marinate the Wings

In a large bowl, combine the wings with the beaten egg, chopped garlic, Shaoxing wine, sea salt, sugar, garlic powder, light soy sauce, toasted sesame oil, onion powder, and white pepper powder. Stir well with a rubber spatula to ensure each wing is uniformly coated with the flavorful marinade. The marinade should cling to the wings, giving them a nice even coating.

3. Add Dry Ingredients

Next, add the all-purpose flour, cornstarch, and potato starch to the bowl with the wings. Mix everything again until the wings are fully covered with the dry ingredients. This combination of flours and starches will create the ultimate crispy texture. Let the wings marinate overnight in the refrigerator or for at least 2 hours at room temperature. If you refrigerate the wings, be sure to bring them back to room temperature for 1-2 hours before frying.

4. First Fry

When you’re ready to fry, heat a medium pot of peanut oil to 325°F. While the oil heats, give the wings one last stir to make sure the garlic bits are evenly distributed. Fry the wings in batches, making sure not to overcrowd the pot. Cook each batch for about 5 minutes, flipping halfway through, until the wings are lightly golden. Remove the wings and drain them on a paper towel-lined sheet pan.

5. Rest the Wings

Allow the wings to rest for 10 minutes, which helps the skin settle and prepares them for the second fry.

6. Second Fry

After resting, fry the wings again in batches for an additional 3 minutes each, still at 325°F. This second fry ensures the wings achieve that perfect deep golden brown color and ultimate crispiness. Once done, drain the crispy wings on a fresh paper towel-lined sheet pan.

7. Serve

Serve your beautifully golden, crispy double-fried garlic chicken wings hot, and enjoy the satisfying crunch with every bite!