20-Min Garlicky Fried Chicken Wings

https://youtu.be/OxI3cOz3cyk

 

20-Min Garlicky Fried Chicken Wings are everything you crave when that Chinese takeout craving hits—extra crispy, intensely garlicky, and unbelievably juicy inside. The best part? These wings are ready in just 20 minutes, no long marinades, no complicated batter. The secret is a simple double-fry technique and rice flour, which creates a light, shatteringly crisp coating that stays crunchy without feeling greasy. One bite and you’ll understand why my friends swear these beat takeout every single time.

Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
1 ½ pounds chicken wing flats
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons rice wine (or water)
¼ teaspoon white pepper
10 cloves garlic, grated
1 large egg
6 tablespoons rice flour
4 cups cooking oil (high-smoking-point oil such as avocado, grapeseed, or peanut oil)

Instructions

1. Marinate the chicken wings:

• Poke the chicken wing flats all over with bamboo skewers or a fork. This helps the marinade absorb faster and also speeds up cooking.
• Add the soy sauce, oyster sauce, rice wine, white pepper, and grated garlic.
• Mix well and let the wings marinate for at least 5 minutes. For a deeper flavor, you can marinate longer if time allows.

2. Coat the chicken wings:

• Crack the egg directly into the bowl with the marinated wings.
• Add the rice flour and mix until each wing is evenly coated.

3. First Round of frying:

• In a pot over high heat, add the cooking oil and heat it to 325°F (163°C).
• Carefully add the wings one at a time and fry for 5 minutes, until fully cooked.
• Remove the wings and let them drain briefly.

4. Second Round of Frying:

• Increase the oil temperature to 350°F (177°C).
• Return the wings to the oil and fry for another 2 minutes until deeply golden and extra crispy.
• The internal temperature of the chicken should reach at least 165°F (74°C).
• Remove and drain well before serving.

Tips & notes

• Poking the wings: This small step makes a big difference—it helps the garlic and seasoning penetrate quickly.
• Rice flour for crispiness: Rice flour creates a lighter, crunchier coating than wheat flour, and it’s gluten-free.
• Double frying is key: The first fry cooks the chicken through, the second fry at higher heat delivers maximum crunch.
• Oil temperature matters: Keep the oil hot and steady for the crispiest results and to prevent oily wings.
• Serving idea: These wings are amazing on their own, but pairing them with a fresh cucumber salad adds the perfect cooling crunch.