Garlic Chicken Wings Recipe

Prep the wings

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp when fried.

Season and coat

In a large bowl, combine kosher salt, black pepper, garlic powder, paprika, and baking powder. Add the 1 tablespoon vegetable oil and toss to make a light paste. Add the dried wings and toss thoroughly to evenly coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. (Baking powder helps create a crisp crust.)

If using frozen fries, follow package instructions (bake or fry) and season with 1 tsp salt just after cooking. If using fresh potatoes, cut into even sticks, rinse to remove starch, pat dry, toss with 1 tablespoon oil and a pinch of salt, and either bake at 425°F (220°C) for 25–30 minutes turning once, or deep-fry at 350°F (175°C) until golden and crisp. Keep warm while frying wings.

Heat 1.5 cups neutral oil in a deep, heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a tiny bit of batter — it should sizzle steadily and brown in about 45–60 seconds.

Working in batches so you don't overcrowd the pan, carefully add wings to the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove wings to a wire rack set over a sheet pan or on paper towels to drain. Keep finished wings warm in a low oven (200°F / 95°C) while you fry remaining batches.

Make the garlic sauce

In a small saucepan or skillet over medium-low heat, melt the 3 tablespoons butter. Add the finely minced garlic and cook, stirring, for 1–2 minutes until fragrant but not browned. Stir in soy sauce, lemon juice, and honey (or brown sugar); add red pepper flakes if using. Cook 30–60 seconds until the sauce is glossy. Taste and adjust seasoning (add a pinch of salt if needed).

Toss the wings in sauce

Place the fried wings in a large clean bowl. Pour the warm garlic-butter sauce over the wings and toss gently but thoroughly so each wing is coated. Sprinkle with the chopped parsley to finish.

Whisk together mayonnaise, sour cream (or Greek yogurt), garlic powder, lemon juice, and salt until smooth. Chill until ready to serve.

Plate the garlic chicken wings with fries on the side. Serve immediately with the optional dipping sauce and extra lemon wedges if desired.