Crispy Garlic Ginger Chicken Wings (Restaurant Copycat)

⏱️ 40 minutes👥 4 servings❤️ Taste: 10/10
Crispy Garlic Ginger Chicken Wings (Restaurant Copycat)

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control5/10

Ingredients

  • •- 2½ lbs chicken wings (drumettes and flats separated)
  • •- 3 tablespoons cornstarch (for coating)
  • •- 2 tablespoons all-purpose flour
  • •- 1 teaspoon salt
  • •- ½ teaspoon freshly ground black pepper
  • •- 2-3 cups vegetable oil (for deep frying)
  • •For the Sauce:
  • •- 5 cloves fresh garlic, minced very finely
  • •- 1½ tablespoons fresh ginger root, minced very finely
  • •- 3 tablespoons soy sauce
  • •- 2½ tablespoons honey
  • •- 2 tablespoons rice vinegar
  • •- ¼ cup low-sodium chicken broth
  • •- 1½ teaspoons toasted sesame oil
  • •- ¾ teaspoon red pepper flakes
  • •- 1 tablespoon cornstarch mixed with 2 tablespoons water
  • •For Garnish:
  • •- 1½ tablespoons sesame seeds, lightly toasted
  • •- 3 scallions, thinly sliced on the diagonal

Instructions

  1. 1Pat chicken wings completely dry using paper towels, ensuring no moisture remains on the surface. Combine 3 tablespoons cornstarch, flour, salt, and black pepper in a large mixing bowl. Toss wings thoroughly in the coating mixture until every piece is evenly covered.
  2. 2Heat vegetable oil in a deep heavy-bottomed pot or Dutch oven to 365°F, using a thermometer to monitor temperature accurately. Work in two batches to avoid overcrowding. Carefully lower half the wings into the hot oil using tongs or a slotted spoon. Fry until golden brown and crispy, about 10-12 minutes, turning occasionally for even cooking. Remove to a wire rack set over a baking sheet to drain. Allow oil to return to 365°F before frying the second batch.
  3. 3Prepare the sauce while wings are frying. Combine garlic, ginger, soy sauce, honey, rice vinegar, chicken broth, sesame oil, and red pepper flakes in a medium saucepan. Bring mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 3-4 minutes until fragrant and flavors meld together. Stir cornstarch slurry to recombine, then pour into the sauce while whisking continuously. Simmer until sauce thickens to a glossy coating consistency, about 1-2 minutes more.
  4. 4Toast sesame seeds in a dry skillet over medium heat until lightly golden and fragrant, about 2-3 minutes, shaking pan frequently to prevent burning.
  5. 5Transfer all fried wings to a large mixing bowl. Pour hot sauce over wings and toss vigorously until every piece is completely coated with the glossy garlic ginger sauce. Arrange wings on a serving platter immediately. Sprinkle toasted sesame seeds and sliced scallions over the top for restaurant-style presentation.