Garlic Butter Chicken Wings with Crispy Skin and Juicy Meat
I’ve finally found the ultimate recipe for garlic butter chicken wings! With just simple ingredients, you no longer need to spend money on takeout! Follow me and learn how to make garlic butter wings at home that taste even better than those from restaurants!
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Why I love this recipe
1.A craving-satisfying snack: salty, crispy, and satisfying in one bite!
2.High cost-performance! Easily made at home!
3.Simple and straightforward steps, even beginners can do it!
4.Perfect for many occasions: friend gatherings, afternoon tea, or as a snack while binge-watching shows.
Can I use frozen chicken wings?
I do not recommend using frozen chicken wings for this recipe.
During the freezing and thawing process, the cell structure of the chicken wings is damaged by ice crystals, causing the loss of moisture.
This makes it hard for the wings to fully absorb the marinade, which affects the flavor.
After cooking, the texture will be dry, losing its tenderness and juiciness.
What is the secret ingredient to crispy wings?
1.Choosing fresh chicken wings is the foundation for crispy, tender wings.
2.Marinating the chicken wings is key. Use basic seasonings like salt and pepper, and marinate for at least 30 minutes.
3.Coat the wings with a thin, even layer of flour, and gently press to ensure it sticks.
4.Control the oil temperature, 160℃~180℃ is best. Fry in batches to avoid dropping the oil temperature.
5.The frying time should be moderate, usually 3~5 minutes. Once the shape is set, flip the wings for even heating.
6.Absorb excess oil, and let the wings cool for a few minutes before eating for the crispiest texture.
INGREDIENTS
MAIN INGREDIENTS
- 15 chicken wings
ACCESSORIES
- 10g spring onion whites (cut into sections)
- 15g ginger (sliced)
- 30g minced garlic
- Cornstarch (about 30-50g, for coating the wings to make them crispy)
- 1 block butter (about 50g, for making the sauce)
- 1 tablespoon honey
SEASONINGS
- 2 tablespoons cooking wine
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil (for frying the wings)
DIRECTIONS
STEP 1
Clean and dry the chicken wings, then poke small holes on the surface with a toothpick or fork to help the seasoning absorb.
STEP 2
Mix the spring onion, ginger, cooking wine, light soy sauce, oyster sauce, salt, and black pepper with the chicken wings, and marinate for at least 30 minutes.
STEP 3
Evenly coat both sides of the marinated chicken wings with a thin layer of cornstarch.
STEP 4
Heat a suitable amount of cooking oil in a pan over medium-low heat. Fry the wings until golden brown on both sides, then remove and set aside.
STEP 5
In the same pan, melt the butter over low heat, add the minced garlic and sauté until fragrant. Then, add the light soy sauce and honey, stir to make the garlic butter sauce.
STEP 6
Return the fried chicken wings to the pan and quickly stir to evenly coat them with the garlic butter sauce, then serve.
STEP 7
Delicious garlic butter chicken wings are ready! You can sprinkle chili powder or chopped parsley according to your taste.
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How to confirm if the chicken wings are fully cooked?
When the internal temperature of the chicken wings reaches 165°F (74°C), they are cooked.
The best way to check the doneness is to insert a kitchen thermometer into the thickest part of the wing, but avoid touching the bone. The skin of the wings should also be golden brown and crispy.
Can garlic butter chicken wings be made in the oven?
Yes.
After coating the wings with cornstarch, place them on a parchment-lined baking sheet, brush with a layer of cooking oil, and bake at 200°C (392°F) for 20-25 minutes. Flip the wings 1-2 times during baking until golden and crispy.
This method reduces the amount of oil used, making the wings relatively healthier.
Storage Tips
Storage
If you have leftover wings, allow them to cool completely before storing. Place them in a sealed container or ziplock bag. Store in the fridge for up to 3 days.
Reheating
Oven: Reheating in the oven helps restore the crispiness without drying out the chicken. Preheat the oven to 350°F (180°C) and place the wings on a baking tray. Heat for about 10-15 minutes.
Air fryer: The air fryer is also great for reheating and keeping the wings crispy. Preheat the air fryer to 350°F (180°C), then place the wings in a single layer in the basket. Heat for about 5-8 minutes.
Microwave: In urgent situations, you can microwave for 30-60 seconds until heated through, but note that the skin won't be as crispy.
Recipe Variations
1. Protein Substitution:
Substitute chicken thighs or chicken breast for the chicken wings. Cut into chunks or strips for marinating and cooking, which will make the texture even more tender and juicy.
2. Vegetable Pairings:
Onions: Add diced onions when making the garlic butter sauce for extra flavor and sweetness.
Shiitake mushrooms: You can fry shiitake mushroom slices along with the chicken wings. The mushrooms will absorb the chicken and butter flavors, making them very aromatic.
3. Sauce Variations:
Thai Sweet Chili Sauce: Replace honey with Thai sweet chili sauce to create a unique sweet and spicy flavor for the wings.
Curry Powder: Add some curry powder to the garlic butter sauce for a curry garlic butter flavor.
Serving Suggestions
Pair with pasta: Toss the garlic butter sauce with pasta for an Italian twist.
Pair with vegetable salad: A refreshing balance to cut through the richness.
Pair with fruit juices: Orange juice or apple juice is sweet and tangy, helping to relieve the greasiness.
Pair with beer: The refreshing malt flavor pairs wonderfully with wings at a gathering.
Recipe analyzer
- Recipes: Garlic Butter Chicken Wings with Crispy Skin and Juicy Meat
- Main Ingredients:7
- Servings per recipe:1
- Servings size:611 g
-
Energy (calories)：1221 kcal
-
Protein：98.55 g
-
Fat：56.26 g
Why gray?
-
Carbohydrates：76.29 g
-
Protein: 34%417 kcal
-
Fat: 41%498 kcal
-
Carbohydrates: 25%305 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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