Spicy Garlic & Onion Fried Chicken Wings
Spicy Garlic & Onion Fried Chicken Wings
Ingredients
For the Chicken Marinade
- 2 1/2 pounds chicken wings, cleaned and separated into drumettes and flats
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 packet Sazon seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup Kroger Zesty Italian Dressing
For the Dry Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 packet Sazon seasoning
For Frying & Garnish
- 4 cups cooking oil, for deep frying
- 8 garlic cloves, smashed
- 2 jalapeños, sliced into rings
- 1 white onion, cut into wedges
- 2 green onions, chopped
- 2 cups arugula, for serving base
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup buffalo sauce, optional, for serving
Instructions
- 1
In a large bowl, combine the cleaned and separated chicken wings with salt, black pepper, onion powder, Sazon seasoning, garlic powder, olive oil, and Kroger Zesty Italian Dressing. Mix thoroughly by hand, ensuring all chicken pieces are well coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours.
⏱️ 15 min
- 2
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, onion powder, garlic powder, smoked paprika, and Sazon seasoning for the dry coating. Ensure all ingredients are well combined.
⏱️ 5 min
- 3
Prepare the aromatics: slice the jalapeños into rings, cut the white onion into large wedges, smash the garlic cloves, and chop the green onions. Set these aside.
⏱️ 10 min
- 4
Heat the cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F. Carefully add the smashed garlic cloves to the hot oil and fry until golden brown, about 2-3 minutes. Remove the fried garlic with a slotted spoon and set aside.
⏱️ 3 min•🌡️ 360
- 5
Add the chopped green onions to the hot oil and fry for 1-2 minutes. Then, add the sliced jalapeños and white onion wedges. Cover the pot and fry for 3-4 minutes, or until softened and slightly charred. Remove these fried vegetables with a slotted spoon and set aside.
⏱️ 5 min•🌡️ 360
- 6
Take the marinated chicken wings and dredge each piece thoroughly in the seasoned dry coating mixture. Press the flour mixture onto the chicken to ensure good adhesion, then shake off any excess flour.
⏱️ 5 min
- 7
Bring the frying oil back up to temperature (350-375°F). Carefully place the battered chicken wings into the hot oil, frying in batches to avoid overcrowding. Fry for 7-10 minutes per batch, or until the chicken is cooked through, golden brown, and crispy. The internal temperature should reach 165°F. Remove fried chicken and place on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 360
- 8
Once all chicken is fried, return the previously fried jalapeños and onion wedges to the hot oil with the last batch of chicken, or briefly add them back to the hot oil for 1-2 minutes to warm through and combine flavors.
⏱️ 2 min•🌡️ 360
- 9
To serve, arrange a bed of fresh arugula on a large serving platter. Pile the fried chicken, jalapeños, onions, and fried garlic on top of the arugula. Garnish generously with chopped fresh parsley.
⏱️ 5 min
- 10
Serve immediately. For an extra kick, offer buffalo sauce on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic & Onion Fried Chicken Wings
Ingredients
For the Chicken Marinade
- 2 1/2 pounds chicken wings, cleaned and separated into drumettes and flats
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 packet Sazon seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup Kroger Zesty Italian Dressing
For the Dry Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 packet Sazon seasoning
For Frying & Garnish
- 4 cups cooking oil, for deep frying
- 8 garlic cloves, smashed
- 2 jalapeños, sliced into rings
- 1 white onion, cut into wedges
- 2 green onions, chopped
- 2 cups arugula, for serving base
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup buffalo sauce, optional, for serving
Instructions
- 1
In a large bowl, combine the cleaned and separated chicken wings with salt, black pepper, onion powder, Sazon seasoning, garlic powder, olive oil, and Kroger Zesty Italian Dressing. Mix thoroughly by hand, ensuring all chicken pieces are well coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours.
⏱️ 15 min - 2
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, onion powder, garlic powder, smoked paprika, and Sazon seasoning for the dry coating. Ensure all ingredients are well combined.
⏱️ 5 min - 3
Prepare the aromatics: slice the jalapeños into rings, cut the white onion into large wedges, smash the garlic cloves, and chop the green onions. Set these aside.
⏱️ 10 min - 4
Heat the cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F. Carefully add the smashed garlic cloves to the hot oil and fry until golden brown, about 2-3 minutes. Remove the fried garlic with a slotted spoon and set aside.
⏱️ 3 min•🌡️ 360 - 5
Add the chopped green onions to the hot oil and fry for 1-2 minutes. Then, add the sliced jalapeños and white onion wedges. Cover the pot and fry for 3-4 minutes, or until softened and slightly charred. Remove these fried vegetables with a slotted spoon and set aside.
⏱️ 5 min•🌡️ 360 - 6
Take the marinated chicken wings and dredge each piece thoroughly in the seasoned dry coating mixture. Press the flour mixture onto the chicken to ensure good adhesion, then shake off any excess flour.
⏱️ 5 min - 7
Bring the frying oil back up to temperature (350-375°F). Carefully place the battered chicken wings into the hot oil, frying in batches to avoid overcrowding. Fry for 7-10 minutes per batch, or until the chicken is cooked through, golden brown, and crispy. The internal temperature should reach 165°F. Remove fried chicken and place on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 360 - 8
Once all chicken is fried, return the previously fried jalapeños and onion wedges to the hot oil with the last batch of chicken, or briefly add them back to the hot oil for 1-2 minutes to warm through and combine flavors.
⏱️ 2 min•🌡️ 360 - 9
To serve, arrange a bed of fresh arugula on a large serving platter. Pile the fried chicken, jalapeños, onions, and fried garlic on top of the arugula. Garnish generously with chopped fresh parsley.
⏱️ 5 min - 10
Serve immediately. For an extra kick, offer buffalo sauce on the side for dipping.