Crispy Chicken Wings are my go-to recipe when I want something that’s both easy to make and guaranteed to please a crowd. I learned this recipe from my mom, who always made them for family gatherings. The secret lies in the double-punch of flavor – first from the marinade, then from the sauce. The cornflour coating creates that perfect crunch we all love in wings.
About the Recipe
This recipe takes basic chicken wings and turns them into something special. The marinade helps tenderize the meat while adding depth of flavor. The cornflour coating creates an amazingly crispy shell, and the final sauce brings everything together with a perfect balance of sweet, savory, and spicy notes.
Why You’ll Love This Recipe
You’ll love how simple these wings are to make. There’s no complicated technique – just marinate, coat, and fry. The result is always crowd-pleasing wings that are crispy outside and juicy inside. The sauce can be adjusted to your taste – make it spicier or milder. Best of all, you probably have most ingredients in your kitchen already.
Crispy Chicken Wings
Cooking Tips
– Pat the wings really dry before coating with cornflour
– Don’t overcrowd the pan when frying
– Keep the oil at medium heat to cook the wings through without burning
– If the wings brown too quickly, lower the heat
– Let the wings rest for a few minutes after frying
Serving and Storing Suggestions
Serves 2-3 people as a main dish or 4-5 as an appetizer. Total prep and cooking time: 1 hour 30 minutes (including marination). Serve hot with extra sauce on the side. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Similar Recipes
- Honey Garlic Wings
- Lemon Pepper Wings
- Salt and Pepper Wings
Nutrient Benefits
Chicken wings provide protein for muscle health and zinc for immune support. The garlic offers natural antibacterial properties, while chilies contain capsaicin, which can boost metabolism. Fresh coriander adds vitamin K and antioxidants to the dish.
Crispy Chicken Wings
Ingredients
- 4 to 5 Chicken Wings (cut into 3 pieces each)
- 1/4 cup Cornflour
- 1 clove Garlic (finely chopped)
- 2 tbsp Fish Sauce - 2 tblsp
- 2 tbsp Sugar - 2 tblsp
- 1 Red Chilli (chopped)
- Coriander Leaves (small handful, chopped)
- 1 Green Chillies (finely chopped)
For the Marinade:
- 1 clove Garlic (finely chopped)
- 2 tsp Fish Sauce
- Black Pepper Powder (a pinch)
Instructions
- Mix the marinade ingredients in a large bowl.
- Add the chicken pieces and toss well until evenly coated.
- Keep the bowl in the fridge for 60 minutes.
- Heat oil in a frying pan over medium flame.
- Remove the chicken from the marinade and pat dry.
- Dredge them in the cornflour, shaking off any excess flour.
- Add them to the hot oil and fry until crisp and golden brown.
- Remove and drain excess oil.
- In a bowl, mix the fish sauce, garlic, sugar and 2 tblsp of water.
- Heat this in a pan over medium flame for 3 to 4 minutes.
- Add red chillies and the chicken wings.
- Toss well to mix, until evenly coated.
- Garnish with coriander leaves and green chillies.
- Serve.
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Frequently Asked Questions
Can I bake these wings instead of frying?
Yes. Bake at 400°F (200°C) for 40-45 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
How can I make these wings less spicy?
Skip the red chili in the sauce and use fewer green chilies for garnish. The flavor will still be great.
Can I prepare the wings ahead of time?
You can marinate the wings up to 24 hours in advance. Just coat and fry them right before serving.
