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Garlic Chicken Wings

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These Garlic Chicken Wings offer a perfect balance of crispy texture and rich, savory flavor. The wings are first dredged in seasoned flour and deep-fried until golden brown and crisp. They are then tossed in a luxurious pan sauce made from finely chopped garlic, dry sherry, and chicken broth. The sauce reduces to a glossy coating that clings to every wing, delivering a punch of garlic aroma without the bitterness of burnt garlic. This dish is an excellent centerpiece for game day gatherings, casual dinners, or as an elevated appetizer. The combination of crunch and sauce makes it irresistible.
Cooking Method: ,
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Difficulty: Intermediate
Servings: 6
Calories: 907.0
Description
These Garlic Chicken Wings offer a perfect balance of crispy texture and rich, savory flavor. The wings are first dredged in seasoned flour and deep-fried until golden brown and crisp. They are then tossed in a luxurious pan sauce made from finely chopped garlic, dry sherry, and chicken broth. The sauce reduces to a glossy coating that clings to every wing, delivering a punch of garlic aroma without the bitterness of burnt garlic. This dish is an excellent centerpiece for game day gatherings, casual dinners, or as an elevated appetizer. The combination of crunch and sauce makes it irresistible.
Ingredients
  • 2 pound Wings -- *
  • 2 cup Flour
  • 2 tablespoon Salt
  • 1 tablespoon Pepper
  • 3 tablespoon Vegetable oil
  • 3 tablespoon Finely chopped garlic
  • 3/4 cup Dry sherry
  • 1/2 cup Chicken broth
Directions
  1. 1
    Separate chicken wings at the joints and discard the tips.
  2. 2
    Heat 2 inches of vegetable oil in a large skillet over medium-high heat until hot.
  3. 3
    Toss wings in flour seasoned with salt and pepper until fully coated.
  4. 4
    Fry wings in the hot oil until golden brown and crisp on both sides.
  5. 5
    Remove fried wings from the skillet and drain on paper towels.
  6. 6
    Once all wings are fried, drain the skillet, leaving only 2 tablespoons of oil and the browned bits.
  7. 7
    Add 3 tablespoons of finely chopped garlic to the remaining oil and sauté until soft but not browned.
  8. 8
    Pour in 3/4 cup of dry sherry, scraping up the browned bits from the bottom of the skillet.
  9. 9
    Stir in 1/2 cup of chicken broth and simmer the sauce, reducing it by one-third until slightly thickened.
  10. 10
    Season the sauce with additional salt and pepper if needed.
  11. 11
    Return the fried wings to the skillet and toss gently to coat them evenly in the garlic sherry sauce.
  12. 12
    Serve immediately while warm and crispy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 907.0kcal
% Daily Value *
Total Fat 26.3g41%
Saturated Fat 7.1g36%
Cholesterol 122.6mg41%
Sodium 29450.6mg1228%
Total Carbohydrate 93.6g32%
Dietary Fiber 4.2g17%
Sugars 0.5g
Protein 62.5g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the oil is sufficiently hot before adding the wings to achieve maximum crispiness.

Do not let the garlic brown during sautéing, as it will turn bitter. Remove from heat briefly if it starts to color too quickly.

If you prefer a thicker sauce, simmer the reduction for a minute longer before returning the wings.

For a gluten-free version, substitute the flour with rice flour or cornstarch.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.

Keywords: chicken wings, garlic sauce, fried chicken, sherry, crispy wings, game day food, appetizer, pan sauce, comfort food, garlic lover, deep fried, savory, party food, chicken broth, flour dredge, quick dinner, easy recipe, homemade wings, flavorful
Read it online: https://www.chefs-mate.com/recipe/garlic-chicken-wings/