Garlic Butter Chicken Wings are a perfect East-meets-West dish. The wings are pan-fried until crispy and tender, then coated in a rich garlic butter sauce. The garlic, butter, and meat flavors blend perfectly—so good you’ll want to lick your fingers.
🌴 Ingredients:
· 500g chicken wings (score twice on each side)
· 1 whole head of garlic (minced, divided into two portions)
· 30g butter (unsalted)
· A little chopped parsley (for garnish, optional)
🌴 Aromatics:
· 3 slices of ginger (for marinating)
· A little crushed black pepper
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· 1 tbsp cooking wine (about 10ml, for marinating)
· A pinch of sugar (to enhance flavor)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Wings
Wash the wings, score twice on each side. Add ginger, cooking wine, light soy sauce, oyster sauce, sugar, black pepper, and salt. Mix well and marinate for 30 minutes. ⚠️ Note: Marinate long enough, or the wings will be bland inside. I’ve tried marinating for only 10 minutes, and the flavor didn’t penetrate. - Pan-fry the Wings
Heat a little oil in a flat-bottomed pan. Add the marinated wings and pan-fry over medium heat until golden and cooked through. Remove and set aside. ⚠️ Note: Don’t use high heat, or they will burn outside and stay raw inside. I’ve tried it, and the wings were burnt outside and bloody inside. - Make the Garlic Butter
Add a little oil to the pan, turn to low heat, add the butter. Once melted, add half of the minced garlic and fry slowly until golden and fragrant. ⚠️ Note: Never use high heat; both butter and garlic burn easily and turn bitter. I’ve tried it, and they turned black, ruining the dish. - Combine and Serve
Turn to high heat, add the fried wings and the remaining raw garlic. Stir-fry quickly to coat the wings with the garlic butter. Turn off the heat, sprinkle with parsley, and serve. ⚠️ Note: The raw garlic adds a deeper garlic aroma. I’ve tried using only cooked garlic, and the flavor wasn’t strong enough.
💡 Tips:
The key to Garlic Butter Chicken Wings is “crispy outside, tender inside, rich garlic and butter flavor.” Marinate the wings long enough, and pan-fry over medium heat until cooked through. Fry the garlic butter over low heat; never burn it. Add raw garlic at the end for a deeper garlic aroma.
If you enjoy this savory and buttery chicken dish, you should also try my Coca-Cola Chicken Wings. For more classic home-style dishes, check out my Home-style category.
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