#96 · our own recipe
Garlic chicken wings
Crispy pan-fried mid-joint wings finished with a whole head of toasted garlic.
Our own recipe, written out in full from our family kitchen.
Helper view
- Effort
- Easy
- Time
- ~25 min, plus at least 30 min marinating
- Equipment
- Frying pan
- Spice
- Not spicy
- Kids
- Kid-friendly without the optional wine
Tips for little ones
General tips for this type of dish, not from the recipe.
- Mid-joint wings have two thin bones. Take the meat off the bone and cut it into small pieces for little ones.
- Let the pieces cool a little first, and skip the optional wine when cooking for kids.
- Keep the seasoning light on their portion and let the grown-ups add more at the table.
Ingredients
- 15 mid-joint chicken wings
- 1 whole head of garlic, finely minced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp oil, for frying
Method
- Prep and marinate: Pat the chicken wings completely dry with paper towels. Toss the wings in a bowl with all the ingredients, ensuring the minced garlic coats the meat evenly. Marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
- Pan-fry: Heat 2 tablespoons of oil in a skillet over medium-low heat. Scrape the bulk of the excess minced garlic off the wings before placing them skin-side down in the pan - this prevents the raw garlic bits from burning before the chicken cooks.
- Cook through: Fry for 4 to 5 minutes per side until the wings are fully cooked and the skin is deeply golden brown and crisp.
- Finish with garlic: During the final minute of cooking, scrape the leftover minced garlic from your marinade bowl directly into the pan. Toss everything together until the garlic is toasted and fragrant, then serve immediately.
Tips
Marinating overnight in the fridge gives a deeper flavor. Keep the heat at medium-low so the minced garlic toasts without burning.
Keeping and reheating
General guidance from Hong Kong's Centre for Food Safety on handling leftovers and safe storage temperatures - not specific testing of this recipe.
After cooking, let it cool promptly - putting it in a shallow container speeds up cooling - then cover and refrigerate before 2 hours are up. The fridge should be at or below 4°C. Eat within 3 days, and reheat only once, until it is piping hot all the way through. Add together all periods the food spends at room temperature. If the total is under 2 hours, refrigerate promptly or eat now. At 2 to 4 hours, eat immediately and do not refrigerate for later; if the total exceeds 4 hours, discard it.
More of our own recipes
- Sweet & sour (red sauce) pork chop - easy, ~30 min
- Mapo tofu - easy, ~20 min
- Water chestnut steamed meat patty - easy, ~25 min
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