770 minutes
Deliciously crispy chicken wings infused with a deep and savory garlic essence.
Whole Large Chicken Wings
0 lb
Large egg, lightly beaten
each
Garlic Clove, finely chopped
cloves
Shaoxing Wine
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
tablespoons
tablespoons
tablespoons
for frying
1. Pat Chicken Wings Dry
Pat the chicken wings dry with paper towels to ensure the coating adheres well and to achieve a crispy texture.
2. Prepare Marination
In a large bowl, combine the lightly beaten egg, finely chopped garlic, Shaoxing wine, fine sea salt, sugar, garlic powder, light soy sauce, toasted sesame oil, onion powder, and white pepper powder. Mix thoroughly to create a flavorful marination mixture.
3. Coat the Wings
Add the all-purpose flour, cornstarch, and potato starch to the bowl with the marinated wings. Stir well to ensure the wings are uniformly coated.
4. Marinate the Wings
Cover the bowl and allow the wings to marinate. Refrigerate them overnight or leave them at room temperature for at least 2 hours.
5. Bring to Room Temperature
Before frying, let the marinated wings come to room temperature for about 1 to 2 hours.
6. First Frying Step
Heat peanut oil in a medium pot to 325°F. Fry the wings in small batches for about 5 minutes until they turn light golden brown.
7. Drain and Rest
Remove the wings from the oil and let them drain on a sheet pan lined with paper towels and a wire rack. Allow the wings to rest for about 10 minutes.
8. Second Frying Step
Reheat the oil to 325°F and fry the wings again for an additional 3 minutes to achieve extra crispiness.
9. Final Drain and Serve
Drain the wings on paper towels once more to remove any excess oil. Serve hot and enjoy.
If you're looking to add some heat, incorporate a few teaspoons of your favorite chili flakes, cayenne pepper, or a swirl of sriracha into the garlic coating. The heat will play well with the crispy texture and the robust garlic flavor.
For an Asian-inspired variant, mix in some grated ginger and a touch of sesame oil into your garlic mixture. Finish the wings with a sprinkle of toasted sesame seeds and a light drizzle of hoisin or oyster sauce for a sweet and savory glaze.
Near the end of the cooking time, sprinkle finely grated Parmesan or pecorino cheese over the wings. The cheese will melt and create a savory crust that complements the garlic.
Brighten up the wings with some citrus zest. Lemon or lime zest mixed into the garlic sauce can add a refreshing tang that cuts through the richness of the crispy skin. Consider a light squeeze of citrus juice just before serving to amplify the effect.
Create a sticky glaze by adding a bit of honey or maple syrup to the garlic mixture. The sweetness will balance the pungent garlic and add a caramelized finish to the wings as they cook.
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