Garlic Chicken Wings
" A weekend fried chicken and beer night! Crispy golden skin gives way to tender, juicy meat with mouthwatering juices in every bite—kids love it too. For a spicy kick, marinate an extra half kilo of wings with Cajun (Orleans) wing seasoning and serve them as a garlic & Cajun fried wing duo. "
Ingredients
Chicken mid-wings
500g
Sesame seaweed flakes
to taste
Instructions
1
Step 1
Mince 3 cloves of garlic into a paste, then add chicken broth, cooking wine, soy sauce, and mirin in a 4:1:1:1 ratio. Add 1 teaspoon of salt and 1 teaspoon of sugar, then mix well.
2
Step 2
Marinate the chicken wings with half of the garlic paste; marinating overnight will yield better flavor.
3
Step 3
Coat the marinated chicken wings with a mixture of equal parts all-purpose flour and cornstarch.
4
Step 4
Use enough oil to fully submerge the chicken wings. Fry over medium heat for 5 minutes until the skin hardens (the color will be very light at this stage), then remove and drain excess oil. Wait 3 minutes, then return the wings to the wok and fry over medium-high heat until the skin turns golden brown.
5
Step 5
Bring the leftover garlic paste from marinating the chicken wings to a boil, add a little cornstarch slurry to thicken it slightly, and use it as a dipping sauce for the fried chicken wings. (I think the wings are flavorful enough without dipping sauce, and the leftover garlic paste can also be used to make garlic tofu or other meat dishes.)
6
Step 6
Finish by sprinkling with sesame seaweed flakes or black pepper salt.
