Garlic Chicken Wings - A super simple chicken wing recipe when you’re craving a good old-fashioned batch of fried chicken wings! Coated in flavorful seasoning and potato starch, they’re shallow-fried in avocado oil until crispy and golden on the outside and fall off the bone tender on the inside!
There’s nothing better than biting into beautifully seasoned chicken wings that are crispy on the outside and juicy on the inside. The great thing about wings is that there are so many ways to make them and even more ways to flavor them!
I have made everything from crispy air fryer chicken wings to BBQ chicken wings in the oven, but sometimes I crave a batch of crispy fried wings!
This garlic chicken recipe is how I make fried chicken wings without the flour. Instead, I use potato starch which gives them just as much of a crispy coating and that just happens to be gluten-free!
Made with just a few simple ingredients and no marinating time, these sweet, spicy, and smoky wings are going to become your new favorite recipe! Serve them with a simple side of instant pot mashed potatoes or rice for dinner or have them as an appetizer on game day with a dip!
Whatever way you like to enjoy your wings just be sure to keep a lot of napkins handy. They’re crispy, juicy, and finger-lickin’ amazing!
Ingredients for Crispy Chicken Wings
- Chicken Wings: You’ll need about 1-2 lbs of chicken wings depending on how many people you’re serving. Make sure the wingettes and drumettes are separated. Pat them dry.
- Garlic: Fried garlic wings need lots of garlic! We’ll add one head into the marinade and another to infuse the oil as the wings are frying.
- Shallots: Another aromatic added to the marinade for flavor.
- Water: This helps to thin out the sauce so that it evenly distributes over all the wings, leaving nothing uncovered.
- Seasoning: Salt, sugar, chili powder, and cumin. A sweet and smoky combination with a kick!
- Potato starch: This replaces the flour in a traditional coating. It helps to absorb the excess moisture on the surface of the wings and gives them a nice crispy exterior.
- Avocado oil: For frying. You can use olive oil, vegetable oil, or canola oil if you prefer, however, I like to keep it a bit healthier by using a non hydrogenated oil.
- Chopped parsley or dill: For garnish.
- Lemon wedges: I like to serve these with a few lemon wedges so people can squirt a little juice onto theirs for a refreshing finish.
How to Make Garlic Chicken Wings
Step 1: To your blender, add 1 peeled garlic head, shallots, and water. Purée at high speed until smooth.
Step 2: Add your chicken to a large mixing bowl and pour the garlic and onion purée overtop.
Step 3: Then, add the salt, sugar, chili powder, cumin, and potato starch. Mix well with your hands or a wooden spoon to make sure each piece of chicken is well coated.
Step 4: In a large skillet, heat 1 inch of oil. Once the oil is hot enough, use tongs to carefully add the wings to the heated oil.
Step 5: Fry the chicken until fully cooked, flipping halfway. Crust the rest of the garlic cloves and add it to the oil to infuse it as the wings finish cooking through.
Step 6: Use tongs or a slotted spoon to remove the garlic chicken wings to a paper towel-lined plate. Garnish with parsley and serve with lemon wedges.
Enjoy!
Cooking Tips
- Remember to clean your wings first. Pluck out any feathers that may have been left behind. It’s no fun biting into those! Also, pat the chicken wings dry with paper towel.
- Always make sure the oil is hot before adding the wings. If it’s not, the wings will absorb too much oil while it waits to heat up leaving you with greasy, soggy wings.
- Do not overcrowd the skillet. Make sure you leave enough room between each chicken wing so they are cooking evenly and all around.
- Work in batches if necessary and always make sure your oil is at the correct temperature between each batch.
Recipe FAQs
Use a digital thermometer for an accurate reading. It should be at 375 degrees F at all times. If it’s too hot, it’ll burn the wings and cook the outside too quickly. If it’s too low, it’ll result in soggy wings.
Use your thermometer to insert it into the thickest part of the wing. It should be at 165 degrees before it’s ready to come out of the oil.
This will vary depending on the size of your wings and how many are in the skillet, however, the average is about 4 minutes per side, for a total of 8 minutes. As always, the best way to tell is by using the thermometer.
Other Chicken Recipes
- Honey Garlic Chicken Thighs
- Creamy Oven Baked Chicken Thighs
- Baked BBQ Chicken Thighs
- Creamy Chicken and Rice Casserole
- Greek Chicken Quinoa Bowl
When YOU make these Chicken Wings please tag us on @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this Garlic Chicken Wings Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how it went in the comments below. Thanks for visiting! 😀
📖 Recipe
Garlic Chicken Wings
Equipment
Ingredients
- 2 lb chicken wings pat dry with paper towel
- 2 head garlic peeled and divided
- 4 shallots peeled and cut in half
- ¼ cup water
- 1 teaspoon sea salt
- 2 teaspoons sugar
- 2 teaspoons chilli powder
- 1 teaspoon cumin
- ¼ cup potato starch
- 1 inch avocado oil
- 1 tablespoon dill finely chopped or parsley or any greens of your choice
- 1 small lemon cut into wedges, for serving
Instructions
- Into blender add half of the garlic cloves, 4 shallots, ¼ water, blend until smooth.
- In the large bowl add chicken wings, garlic mixture, salt, sugar, chili powder, cumin and potato starch. Give it a good mix. Marinate over night or cook it right of way.
- In large pan or skillet add 1 inch of oil. Add chicken to heated oil (350- 375F) and fry it until golden color then flip to the other side, crush the rest of the garlic cloves and add to the oil, fry until chicken wings are cooked thru.
- Transfer to a plate lined with paper towel. Garnish with dill and a sprinkle of black pepper. Serve with lemon wedges and dipping sauce like ranch or yum yum sauce. Enjoy!
Video
Notes
- To start with, make sure you clean the wings properly and remove any remaining feathers. Also, don't forget to pat them dry with a paper towel.
- It's important to ensure that the oil is hot enough before adding the wings. If it's not, the wings will absorb too much oil, making them greasy and soggy. To avoid that, check the temperature of the oil before adding the wings.
- Another crucial thing to remember is not to overcrowd the skillet. Make sure there's enough space between each wing so that they can cook evenly and thoroughly. In case you have a large batch, you can work in batches and make sure that the oil is at the correct temperature between each batch.
Leave a Reply