Home-styleMedium 40 min serves 2

Garlic Fried Chicken Wings (蒜香炸鸡翅)

Name: Garlic Fried Chicken Wings (蒜香炸鸡翅)
Total time: 40 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken wings, halved; garlic, minced (4 cloves); light soy sauce; Shaoxing wine; cornstarch; neutral oil (for frying); white pepper

蒜香炸鸡翅 · suan xiang zha ji chi

家庭快手版 · Home version: Double-fried for extra crispiness with heavy garlic flavor.

Garlic fried chicken wings are the ultimate crowd-pleaser — crispy outside, juicy inside, loaded with garlic.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy

Ingredients

chicken wings, halved鸡翅切半🛒 local8 (about 500 g)
garlic, minced (4 cloves)蒜末（4瓣）🛒 local4 cloves
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch淀粉🛒 local3 tbsp
neutral oil (for frying)食用油（炸）🛒 local500 ml
white pepper白胡椒🛒 local1/2 tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Score wings. Marinate with soy, Shaoxing, white pepper 15 minutes.
腌制
🔍 Look for 15 minutes
Visual: 鸡翅裹满腌料Wings glossy with marinade
You know it's right when: Aromatic
2Coat wings evenly in cornstarch. Shake off excess.
裹粉
🔍 Look for
Visual: 白色粉衣，无结块White powdery coating, no clumps
You know it's right when: Even dusting
3Heat oil to 160C (320F). Fry wings 6 minutes until cooked through. Remove.
初炸
🔍 Look for Medium heat 6 minutes
Visual: 鸡翅浅金黄Wings pale golden
You know it's right when: Internal 74C
4Increase oil to 190C (375F). Re-fry wings 2 minutes until deep golden and crisp.
复炸
🔍 Look for High heat 2 minutes
Visual: 深金黄，外壳咔哧脆Deep golden, crackling crust
You know it's right when: Crackling sound
5Drain on paper towel. Toss with minced garlic and pinch of salt. Serve immediately.
撒蒜上桌
🔍 Look for
Visual: 金黄酥脆鸡翅，蒜末点缀Golden crispy wings with garlic flecks
You know it's right when: Sizzling

Tips

· Double fry = extra crisp. Do not skip the second fry.
· Garlic burns fast — add at the very end.
· Oil temperature: 160C first, 190C second.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide