Crispy chicken wings coated with aromatic garlic sauce for a delicious and flavorful dish perfect for any occasion.
Cooking Tips:
• Double frying ensures crispy skin while keeping the meat juicy.
• Frying with whole garlic cloves adds extra aroma and flavor.
• Keep the oil at medium heat to avoid burning the coating.
Ingredients Tips:
• Rice flour makes the coating light and crisp—do not substitute with regular flour for best results.
• Add a bit of chili flakes to the sauce for a spicy kick.
• Use fresh chicken wings instead of frozen for better texture.
Garlic Fried Chicken
Crispy chicken wings coated with aromatic garlic sauce for adelicious and flavorful dish perfect for any occasion.
Ingredients
For the Chicken:
- 2 kg chicken wings
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp paprika
- 1 tsp turmeric powder
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ cup rice flour
- 3 tbsp water
For the Sauce:
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium white onion chopped
- 3 cloves garlic minced
- ½ tsp salt
- 1 cup all-purpose cream
- ½ tsp garlic powder
- ¼ tsp parslery
- ¼ tsp thyme
- ¼ tsp ground black pepper
- Powder seasoning to taste
For Frying:
- Cooking oil for deep frying
- Whole cloves of garlic for final fry
Instructions
Prepare the Chicken:
- In a bowl, combine chicken wings, garlic powder, salt, paprika, turmeric, black pepper, onion powder, rice flour, and water.
- Mix until wings are evenly coated. Let rest for 10–15 minutes.
Cook the Sauce:
- Heat olive oil and butter in a pan over medium heat.
- Sauté onion and garlic until fragrant.
- Add salt, all-purpose cream, garlic powder, thyme, black pepper, and powder seasoning. Stir until smooth and slightly thickened. Set aside.
Fry the Chicken:
- Heat cooking oil in a deep pan. Fry chicken wings for 3–5 minutes, then remove and let rest for 1 minute.
- Double fry with whole cloves of garlic for 30 seconds–1 minute until crispy and golden brown.
Serve:
- Drizzle garlic cream sauce over fried chicken or serve on the side as dip.
