{"id":29481,"title":"Garlic Chicken Wings","modified":"2025-02-10T09:52:50+01:00","plain":"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 \u20ac20 in some restaurants... plus the result will be dry!    \n\n\n\nWithout 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). \n\n\n\nUnless 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.\n\n\n\nMain Ingredients for Chicken Wings\n\n\n\nLight soy sauce: If you're not sure what this is, I invite you to read my article on the different types of soy sauces\n\n\n\nShaoxing 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.  \n\n\n\nTips for Successful Chicken Wings\n\n\n\nYou can substitute rice flour with wheat flour; it turns out great, just a bit less crispy\n\n\n\nTo complete this amazing appetizer spread, why not make some shrimp pancakes?\n\n\n\n\n\n\tGarlic Chicken Wings\n\t\t\n\t\tCripsy chicken wings fried in a garlic-based batter\t\n\t\n\t\t\t\n\t\n\t\t24 Chicken wings\/drumsticksMarinade2.5 tablespoons   light soy sauce5 minced garlic cloves1 tablespoon   of garlic powder1 teaspoon   black pepper3 tablespoons   of Shaoxing wine   (Optional)Frying batter60 g cornstarch120 g rice flour2 eggs180 g cold sparkling water2 teaspoons   of garlic powder1.5 teaspoon   of paprika1 pinch   salt1 pinch   pepper\t\n\t\n\t\t 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\u00b0C (330F). Carefully add the chicken to the oil and fry for 6-7 minutes  Remove the chicken, increase the heat to 180\u00b0C (360F) and fry for another 2-3 minutes or until crispy and golden\t\n\t\n\t\t\t\n\t\n\t\tAppetizersAsianMa\u00efzena, Oeufs, Sans sucre, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29481"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29481\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20482"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}