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Tired of complicated and soggy chicken wings? Keep things simple and tasty with this crispiest ginger garlic chicken wings recipe!

Crispy Ginger Garlic Chicken Recipe
Football and holiday season is upon us, which means tailgating and potluck parties. Now, when it comes to party food, it’s pretty hard to beat a good chicken wing recipe, am I right? There are tons of great chicken wing recipes, but my favorites are the ones that have a nice crunchy coating and this crispy ginger garlic chicken wings recipe fits the bill. It’s easy to make and has a light airy crust because of an important ‘secret ingredient’…shhh.

So, what’s THE key ingredient to this crispiest ginger garlic chicken wings recipe? Well, if you want the crispiest chicken with a light airy crust, you have to use Argo® Corn Starch! It’s one the most important aspects of this recipe and any other Asian dish that requires a light coating when flash frying. The thin crispy crust created by Argo® Corn Starch is the perfect way to seal in juices, while creating a thin coating for sauces to grab onto. Not to mention that Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations
Crispy ginger garlic chicken wings light airy crust close up
Okay, I know you’re wondering why not use flour, right? Well, unlike flour, Argo® Corn Starch is naturally gluten-free and creates the crispiest thin and flaky fried crust EVER! Using strictly flour for a coating produces a thick, chewy crust that can sometimes hold too much sauce or just overpowers the star of a dish. Although, If you prefer a slightly thicker, chewier crust, use half flour and half Argo® Corn Starch in your fried recipes.
Of course, Argo® Corn Starch isn’t just for making the #CrispyChicken. I use it in a lot of others ways too! The most common way is to thicken sauces, like in my Bacon Jajangmyeon recipe. Unlike flour which can create a gummy sauce, a small amount of Argo® Corn Starch creates a gorgeous glossy sauce. Another way I use Argo® Corn Starch is in baked goods. It acts as a binding agent and I use it to create a creamy Custard Pie. Basically, Argo® Corn Starch has multiple uses. Not only does it help to elevate my recipes, it can be used for DIY sidewalk chalk, dish soap silly putty, and slime for kids! Well, now that you know all of the multiple uses of Argo® Corn Starch, let’s get to this Crispy Ginger Garlic Chicken Recipe!

Crispy Ginger Garlic Chicken Recipe

Crispy Ginger Garlic Chicken Wings

Prep Time: 25 minutes
Cook Time: 35 minutes
Additional Time: 3 hours
Total Time: 4 hours

Chicken wings marinated in a ginger garlic sauce with light crispy crust.

Ingredients

  • 2 to 3 lb. bag of chicken wings/sections, defrosted
  • 1 1/4 cup  Argo® Corn Starch
  • 2 1/2 cups oil
  • 1 T. chopped green onions for garnish (optional)

Marinade

  • 5 tsp. soy sauce
  • 1 T. chopped green onions
  • 3 tsp. sugar
  • 1 1/2 tsp. sherry or shaohsing rice cooking wine
  • 1 1/2 tsp. fresh grated ginger
  • 1 clove garlic, crushed

Sauce

  • 2 T. soy sauce
  • 1 tsp. fresh grated ginger
  • 1 tsp. sherry or shaohsing rice cooking wine
  • 4 tsp. sugar
  • 1/4 tsp. garlic

Instructions

  1. Make sure the chicken is fully defrosted and pat dry with napkins. Set aside.
  2. Mix together the marinade ingredients. Add marinade and chicken to a resealable bag. Push out any air, seal bag, and marinate for at least 3 hours.
  3. Once marinated, add oil to a large pan over medium high heat.
  4. chicken wings coated in corn starch While the oil is heating, add cornstarch to a bowl. Dip each chicken piece into the cornstarch. Shake off excess and place into oil.
  5. Cook for 4 minutes and flip over. Lower heat to medium and cook another 5 minutes or when juices run clear. Continue to cook chicken in batches until all the chicken wings are fried.
  6. freshly fried crispy ginger garlic chicken wings Place fried chicken wings on a cooling rack to drain off excess oil.
  7. Crispy ginger garlic chicken wings sauce For the sauce, heat all the ingredients in a sauce pan, just until the sugar dissolves. Drizzle sauce over chicken wings while on cooling rack, place in bowl, and sprinkle with green onions (optional). Serve while hot.

Notes

  • Do not over crowd the frying pan. A typical 3 lb. bag of chicken needs 3 batches or more to cook.
  • To ensure cooked chicken, the internal temperature should be 165 °F.
  • Drizzle sauce over chicken while on cooling rack to prevent breaking off the crust.

Did you make this recipe?

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What’s your favorite way to Argo® Corn Starch?

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