Garlic Fried Chicken Wings
蒜香炸鸡翅 · pan chinese cuisine
A home-style Chinese fried chicken wing recipe. The wings are scored, marinated with garlic, scallion, soy sauce, oyster sauce, cooking wine, and black pepper, then coated in a flour and starch blend and double-fried for a crisp shell.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
9.0 piece
scallion葱花
0.06 cup
0.53 oz
black pepper黑胡椒粉
0.18 oz
1.2 oz
0.74 oz
1.06 oz
salt盐
0.11 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
Steps
- 1
Step 1
Prepare all the ingredients.
✅ Done when: All ingredients are measured out and within reach before you start.
- 2
Step 2
Cut two slits on each side of the chicken wings.
✅ Done when: Each wing has two visible cuts on both sides.
- 3
Step 3
Add the minced garlic and chopped scallion to the wings.
✅ Done when: The garlic and scallion are distributed over the wings.
- 4
Step 4
Add 2 spoonfuls of light soy sauce.
✅ Done when: The soy sauce has been added to the bowl with the wings.
- 5
Step 5
Add 1 spoonful of oyster sauce.
✅ Done when: The oyster sauce has been added to the marinade.
- 6
Step 6
Add about half a small spoonful of salt.
✅ Done when: The salt has been added to the marinade.
- 7
Step 7
Add 1 spoonful of Chinese cooking wine.
✅ Done when: The cooking wine has been added to the bowl.
- 8
Step 8
Add 1 small spoonful of ground black pepper.
✅ Done when: The black pepper has been added to the marinade.
Marinate for 1 hour.
✅ Done when: The wings have rested in the marinade for a full hour.
- 10
Step 10
Mix the flour and starch together evenly.
✅ Done when: The flour and starch are blended into a uniform dry mixture.
- 11
Step 11
Coat the marinated wings with the dry flour-starch mixture.
✅ Done when: Each wing is evenly covered with the dry coating.
Heat the oil to about 60% heat (medium, roughly 160-170 C) and fry the wings over low heat for 7-8 minutes.
✅ Done when: After 7-8 minutes in gently bubbling oil, the wings are cooked through and lightly golden.
- 13
Step 13
Remove the wings and let them drain.
✅ Done when: The wings are out of the oil and no longer dripping.
Heat the oil again, then fry the wings a second time for 1 minute.
✅ Done when: After 1 minute in the hotter oil, the wings look crisper.
Fry until golden, then remove and drain the oil.
✅ Done when: The wings are evenly golden brown and drained of excess oil.
- 16
Step 16
The wings are crispy outside and tender inside.
✅ Done when: The coating crackles when bitten and the interior is juicy.
- 17
Step 17
Serve and enjoy.
✅ Done when: The wings are plated and ready to eat.