Chicken Wings W. Garlic Sauce Recipe

Preheat and dry

Preheat the oven to 425°F (220°C) if roasting, or heat a heavy skillet for shallow frying over medium-high heat. Pat the wings thoroughly dry with paper towels to remove surface moisture — this helps them crisp.

Season

Place the wings in a large bowl. Sprinkle with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tablespoon aluminum-free baking powder. Toss thoroughly so each wing is evenly coated. The baking powder promotes crisping.

Roast (recommended) or Pan-fry

Roast method: Arrange wings on a wire rack set over a rimmed baking sheet in a single layer (skin-side up). Drizzle 2 tablespoons neutral oil over wings and rub to distribute. Roast for 35–45 minutes, flipping once halfway, until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. Pan-fry method: Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add wings in a single layer (work in batches if necessary) and cook 6–8 minutes per side until browned and cooked through; transfer to a paper towel-lined plate to drain.

Melt butter and aromatics

In a medium saucepan or skillet over medium-low heat, combine 4 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. When butter has melted and begins to foam, add the finely minced garlic (about 4 cloves). Cook, stirring constantly, 1–2 minutes until fragrant and just lightly golden — do not let garlic burn.

Add flavorings

Stir in 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce and 1 tablespoon honey. Increase heat slightly and simmer gently for 1 minute to meld flavors. If the sauce looks too thick, add 1 teaspoon water at a time to reach a glossy, pourable consistency.

Season and finish

Remove the pan from the heat. Stir in 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 2 tablespoons finely chopped fresh parsley. Taste and adjust lemon, salt or honey to balance acidity and sweetness.

Place the cooked wings in a large clean bowl. Pour the warm garlic sauce over the wings and toss gently but thoroughly until each wing is evenly coated.

Transfer wings to a serving platter. Garnish with extra chopped parsley and serve with lemon wedges alongside for squeezing. Serve immediately while hot and crisp.