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Take 1 1/2 pounds of chicken wings and poke them all over with bamboo skewers or a fork. This helps the marinade penetrate the chicken.

Place the poked chicken wings into a large mixing bowl.

To the chicken wings, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice wine (if using), 1/4 teaspoon of white pepper, and 10 grated cloves of garlic.

Mix all ingredients thoroughly with your hands (wearing a glove is recommended) until each chicken wing is evenly coated with the marinade.

Allow the chicken wings to marinate for at least 5 minutes.

After marinating, crack 1 large egg into the bowl with the chicken wings.

Add 1/2 cup of rice flour to the bowl.

Mix again until each wing is evenly coated with the egg and rice flour mixture, forming a batter.

Place a pan or wok on high heat on a stove. Add cooking oil, ensuring enough to deep fry the chicken wings.

Heat the cooking oil to an initial temperature of 325°F (163°C).

Carefully drop the coated chicken wings into the hot oil one at a time. Deep fry for about 5 minutes until they are completely cooked through.

Remove the fried chicken wings from the oil using a spider strainer and set them aside.

Increase the oil temperature to 350°F (177°C).

Return the previously fried chicken wings to the hotter oil for a second fry. Deep fry for another 2 minutes until the wings are super crispy. This double-frying technique is key for a crispy exterior and juicy interior.

Remove the double-fried chicken wings from the oil using a spider strainer and drain any excess oil, ideally on a wire rack.

Serve the crispy, garlicky wings immediately and enjoy!


Take 1 1/2 pounds of chicken wings and poke them all over with bamboo skewers or a fork. This helps the marinade penetrate the chicken.

Place the poked chicken wings into a large mixing bowl.

To the chicken wings, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice wine (if using), 1/4 teaspoon of white pepper, and 10 grated cloves of garlic.

Mix all ingredients thoroughly with your hands (wearing a glove is recommended) until each chicken wing is evenly coated with the marinade.

Allow the chicken wings to marinate for at least 5 minutes.

After marinating, crack 1 large egg into the bowl with the chicken wings.

Add 1/2 cup of rice flour to the bowl.

Mix again until each wing is evenly coated with the egg and rice flour mixture, forming a batter.

Place a pan or wok on high heat on a stove. Add cooking oil, ensuring enough to deep fry the chicken wings.

Heat the cooking oil to an initial temperature of 325°F (163°C).

Carefully drop the coated chicken wings into the hot oil one at a time. Deep fry for about 5 minutes until they are completely cooked through.

Remove the fried chicken wings from the oil using a spider strainer and set them aside.

Increase the oil temperature to 350°F (177°C).

Return the previously fried chicken wings to the hotter oil for a second fry. Deep fry for another 2 minutes until the wings are super crispy. This double-frying technique is key for a crispy exterior and juicy interior.

Remove the double-fried chicken wings from the oil using a spider strainer and drain any excess oil, ideally on a wire rack.

Serve the crispy, garlicky wings immediately and enjoy!
