Spicy Garlic Chicken Wings
I like my wings like I like my men: a little sweet, a little salty, tender on the inside but hot and spicy throughout. What a tragedy it is to be in a bar, pub or on a dinner date and find that their chicken wings (or even your dining partner) are dry, lifeless and dull. Not just that dull either but lacking in any kind of spice, spark or seasoning.
Too many times I have munched down on what are supposed to be the ‘best wings ever’ only to find that they are overcooked and dry or worse, mushy and slimy because they did not treat them ahead of time to draw out all that wing moisture.
To add insult to injury, the sauce coating them plays it safe with the spice. Grandma may think it’s spicy but it holds no heat for me. I want a basket of wings that makes me order another drink or two. What can I say? I like the pain that comes from just the right amount of spice especially when paired with crispy chicken.
In a perfect world, a basket of fried chicken wings are delightfully hot. They are crispy on the outside with tender meat inside. Served with a cold beer and a mound of wet wipes, and you’ve got yourself one of the world’s perfect foods. That’s why, everyone needs this perfect wings recipe.
How does make the best batch of wings? The answer is simple: treat it right and with care. First, the wings must be be cured in sugar and salt to not only season the meat but also take out some of the moisture. This easy trickwill help to make them crispy when coated in cornstarch and fried to crunchy perfection.
As for the sauce, you don’t have to coat your chicken in my homemade sauce if you don’t want to. You can use any combination of sauces you’d like the traditional buffalo sauce, a light and tangy lemon pepper or even good old-fashioned barbeque sauce. The only thing I really must insist on is to not skimp on the curing and be sure to cook them twice: once to cook the juicy meat inside and a second very quick time to get that crispy coating.
The Chicken Wings
Finger-licking Good Spicy Garlic Chicken Wings
- Total Time: 2 hours 40 minutes
- Yield: 12 wings 1x
Description
These spicy garlic chicken wings are perfectly seasoned and tender on the inside. The homemade sauce is something you are sure to crave. #chicken #wings #garlic #spicy
Ingredients
- 2–3 tablespoons of melted butter
- 2–3 tablespoons of hot sauce (whichever is your favorite)
- 9–12 chicken wings
- 2 tsp of sea salt
- 2 tsp of sugar
- 1/2 cup of cornstarch
- 1/2 cup of flour
- your favorite wing sauce
- 4 cloves of garlic (minced)
- 4 tablespoons of apple cider vinegar
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1 tsp sugar
- 4 oz (120 ml) water
- 1–2 pats of butter (cold)
Instructions
- Combine the salt and sugar together and mix well then sprinkle over whole chicken wings. Place over a grate or sieve with a container underneath to catch the liquid that drains off. Chill in the refrigerator for 2-6 hours.
- Rinse the salt and sugar off the chicken with water. Drain excess moisture off the chicken and pat dry.
- If the wings are whole, cut them into flats and drumettes. Leave the tips on the flats if you’d like, otherwise cut them off and discard.
- Toss the wing parts in melted butter and hot sauce.
- Place wings tossed with butter and hot sauce into a baking tray and bake in the oven at 200C/400F for 20-30 min. You want them just slightly undercooked as you will be frying them again in oil.
- In a large mixing bowl, mix together flour, cornstarch, onion powder and garlic powder until thoroughly combined.
- Toss the baked wings in the juices of the pan and dip in the seasoned flour and cornstarch mixture. Toss until evenly coated.
- Fry in hot oil until crispy and slightly golden brown.
- Remove from oil, drain on paper towels and toss in your favorite wing sauce.
- Combine minced garlic, apple cider vinegar, cayenne pepper, salt, sugar and water.
- Mix together and heat in a saucepan over medium-high heat until reduced by half.
- Once reduced by half, turn off the heat and stir in 1-2 pats of cold butter until thoroughly combined. The sauce should thicken slightly.
- Drizzle over cooked chicken wings and toss until evenly coated.
- Prep Time: 2 hours
- Cook Time: 40 min
- Category: Chicken
- Method: Frying
- Cuisine: Western
If you love wings, try my Saucy Oven-Baked Kung Pao Chicken Wings.
