Garlic Fried Chicken Wings

Yield

6 servings · 3 lbs fried chicken wings

Rest / chill time

60 minutes

Ingredients

• 3 lbs chicken wings, split, tips removed
• 4 tablespoons soy sauce
• 12 garlic cloves, grated
• 1 tablespoon fresh ginger, grated
• ½ teaspoon salt
• 2 teaspoons ground white pepper
• 1 tablespoon Shaoxing wine
• 1 teaspoon ground turmeric
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 cups vegetable oil, for frying
• 1 cup sliced red and green chili peppers, optional

Method

1. Pat the chicken wings dry with paper towels.
2. In a large bowl, combine soy sauce, grated garlic, ginger, salt, white pepper, Shaoxing wine, turmeric, garlic powder, and onion powder.
3. Add the wings and toss thoroughly until evenly coated.
4. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
5. Remove the wings from the marinade, letting excess liquid drip off. Discard the used marinade.
6. Heat approximately ½ inch of vegetable oil in a 10-inch deep skillet over medium heat to 350°F (175°C).
7. Carefully add the wings in small batches without overcrowding the skillet.
8. Fry for approximately 8–12 minutes, turning frequently, until deeply golden, crispy, and cooked through to an internal temperature of 165°F (74°C). Larger wings may need additional time.
9. Transfer the cooked wings to a wire rack to drain excess oil.
10. If using chili peppers, carefully fry them in the hot oil for approximately 30–60 seconds until lightly crisp. Remove with a slotted spoon.
11. Arrange the wings on a serving platter, top with the fried peppers if using, and serve hot.

Kitchen notes

Practical Woman's Secret
Let excess marinade drip off before frying to reduce splattering. Cook the wings in small batches and maintain a steady oil temperature for a crisp, evenly golden finish.