20-Min Garlicky Fried Chicken Wings
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
Instructions
- To marinate the chicken wings, poke the chicken wing flats all over with bamboo skewers or a fork to help the marinade absorb more quickly. In a bowl, add the wings, soy sauce, oyster sauce, rice wine, white pepper, and grated garlic. Mix well and let marinate for at least 5 minutes, or longer for deeper flavor.
- To coat the wings, crack the egg directly into the bowl with the marinated wings. Add the rice flour and mix until each wing is evenly coated.
- To fry the wings the first time, in a pot over high heat, add the cooking oil and heat to 325°F (163°C). Carefully add the wings one at a time and fry for about 5 minutes until fully cooked. Remove and let drain briefly.
- To fry the wings the second time, 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 should reach at least 165°F (74°C). Remove and drain well before serving.
Video
Notes
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.
- Air fryer option: No egg needed—toss the marinated wings with the rice flour until coated, drizzle with about 1 tablespoon of cooking oil, then air fry at 400°F (204°C) for about 16–18 minutes, flipping halfway, until deeply golden and 165°F internal.
- Serving idea: These wings are amazing on their own, but pairing them with a fresh cucumber salad adds the perfect cooling crunch.