Crispy Garlic Chicken Wings Recipes

CRISPY HONEY GARLIC CHICKEN WINGS

Steps:

• For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside.
• The coating: Mix together the 'coating mixture'; set aside.
• The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water.
• Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
• Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
• Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.

CRISPY GARLIC CHICKEN WINGS

Steps:

• Remove the tips and cut wings into two sections. Place the sectioned wings into the marinate and let sit for 1/2 hour while preparing other ingredients.
• After 1/2 hour drain and place wings into a bowl. Add the egg, and mix so that the egg evenly coats the wings.
• Toss wings in the powder mixture until well coated. Leave them in the powder until they are ready to fry.
• Heat 2 cups of peanut oil on high in a wok.
• Fry wings until golden brown (about 5 minutes).
• For extra crispy skin fry the wings a second time for 2-3 minutes.

CRISPY GARLIC BUTTER CHICKEN WINGS

Steps:

• Wash and prepare the chicken wings. Put them in a bowl and season with salt, pepper and garlic powder. Add the all purpose flour and water. Mix until well combined. Let this marinate for 30 minutes.
• In another bowl, add the cornstarch. Coat each chicken wing with the cornstarch. Shake off to remove the excess. Do these steps with the rest of the chicken wings.
• Heat a lot of oil in a pan. Deep fry the chicken wings using medium heat for 10 to 12 minutes. Do this in batches.
• After 10 minutes of cooking, strain the chicken wings and let them rest for a few minutes.
• For a crispier chicken wings, double fry them using high heat for 2 minutes until golden brown and crispy.
• For the garlic butter sauce, melt some butter in a pan. Add the garlic and saute for a few minutes until aromatic. Add the soy sauce, brown sugar, some pepper and water. Mix until well combined. Allow it to simmer until the sauce is slightly reduced and thick.
• Add the crispy chicken wings to the pan and toss gently to coat them well with the sauce.
• Transfer the crispy garlic butter chicken wings to a serving plate and garnish them with some freshly chopped spring onions. Make papak or have this as an ulam or a pulutan. Yum!

GARLIC AND PARMESAN CHICKEN WINGS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.