Chicken wings. I could honestly eat about thirty of them, but I don’t particularly want to die young, haha. However, when I do eat them, I really eat them! And there’s nothing more frustrating than seeing 12 pathetic little wings sold for almost €20 in some restaurants… plus the result will be dry!
Without further ado, I’m revealing the recipe for garlic chicken wings that will change your appetizers and evenings with friends (American-style, Super Bowl mode).
Unless you’re vegetarian, it’s IMPOSSIBLE not to love this recipe. It will change your appetizers forever; you’ll never want to buy those dry things sold in supermarkets again.
Main Ingredients for Chicken Wings
Light soy sauce: If you’re not sure what this is, I invite you to read my article on the different types of soy sauces
Shaoxing wine: Not essential but honestly adds a lot to the flavor. You can buy it here on Amazon or imperfectly substitute it with dry sherry.
Tips for Successful Chicken Wings
You can substitute rice flour with wheat flour; it turns out great, just a bit less crispy
To complete this amazing appetizer spread, why not make some shrimp pancakes?
Garlic Chicken Wings
Ingredients
- 24 Chicken wings/drumsticks
Marinade
- 2.5 tablespoons light soy sauce
- 5 minced garlic cloves
- 1 tablespoon of garlic powder
- 1 teaspoon black pepper
- 3 tablespoons of Shaoxing wine Optional
Frying batter
- 60 g cornstarch
- 120 g rice flour
- 2 eggs
- 180 g cold sparkling water
- 2 teaspoons of garlic powder
- 1.5 teaspoon of paprika
- 1 pinch salt
- 1 pinch pepper
Procédé
- Marinate the chicken for 20 minutes (or even overnight)
- In a large bowl, mix the batter
- Add the chicken and let it rest for 5 to 10 minutes
- In a pan, pour frying oil and heat it to 165°C (330F). Carefully add the chicken to the oil and fry for 6-7 minutes
- Remove the chicken, increase the heat to 180°C (360F) and fry for another 2-3 minutes or until crispy and golden
