Crispy Garlicky Chicken Wings with Lemon Pepper Ranch
- π 3 pounds chicken wings
- π§ 6 cloves garlic, minced
- πΏ 1 tablespoon ginger paste
- π¦ͺ 2 tablespoons oyster sauce
- π 2 tablespoons rice vinegar
- π₯’ 2 tablespoons soy sauce
- π’οΈ 1 teaspoon sesame oil
- π§ 2 teaspoons onion powder
- πΆοΈ 1 teaspoon black pepper
- πΆοΈ 1 teaspoon paprika
- π§ 2 teaspoons garlic powder
- π 1 teaspoon chicken bouillon
- π½ 1/4 cup corn starch, divided
- πΎ 2 tablespoons flour, divided
- π₯ 1 egg
- π₯ 1 cup mayonnaise
- π₯ 1 cup buttermilk
- π 1 packet lemon pepper ranch seasoning
- π Juice of half a lemon
- πΏ 1 teaspoon dill weed
Dive into the savory delight of crispy garlicky chicken wings complemented by a zesty homemade lemon pepper ranch. This recipe blends the aromatic flavors of garlic, ginger, and a special blend of spices to create wings that are crispy on the outside and juicy on the inside. Ideal for a game day snack or a get-together with friends, these wings are served hot and paired with a lemon pepper ranch dipping sauce for an explosion of flavors.
Dive into the savory delight of crispy garlicky chicken wings complemented by a zesty homemade lemon pepper ranch. This recipe blends the aromatic flavors of garlic, ginger, and a special blend of spices to create wings that are crispy on the outside and juicy on the inside. Perfect for a game day snack or a get-together with friends!
Ingredients
π 3 pounds chicken wings
π§ 6 cloves garlic, minced
πΏ 1 tablespoon ginger paste
π¦ͺ 2 tablespoons oyster sauce
π 2 tablespoons rice vinegar
π₯’ 2 tablespoons soy sauce
π’οΈ 1 teaspoon sesame oil
π§
2 teaspoons onion powder
πΆοΈ 1 teaspoon black pepper
πΆοΈ 1 teaspoon paprika
π§ 2 teaspoons garlic powder
π 1 teaspoon chicken bouillon
π½ 1/4 cup corn starch, divided
πΎ 2 tablespoons flour, divided
π₯ 1 egg
Lemon Pepper Ranch:
π₯ 1 cup mayonnaise
π₯ 1 cup buttermilk
π 1 packet lemon pepper ranch seasoning
π Juice of half a lemon
πΏ 1 teaspoon dill weed
Instructions
1- Marinate the Wings:
- Place the chicken wings in a large bowl and pat dry.
- Add the minced garlic, ginger paste, oyster sauce, rice vinegar, soy sauce, sesame oil, onion powder, black pepper, paprika, garlic powder, chicken bouillon, 1 tablespoon of cornstarch, and 1 tablespoon of flour.
- Mix thoroughly, cover, and let marinate for 2 hours or overnight in the fridge. If marinating overnight, ensure the wings reach room temperature before frying.
2- Prepare for Frying:
- Once marinated, add the egg, the remaining cornstarch, and 1 more tablespoon of flour to the chicken wings.
- Mix well to evenly coat.
3- Heat the Oil:
- Heat oil in a deep fryer or a heavy-bottomed pot like a Dutch oven to 335Β°F to 350Β°F (170Β°C to 175Β°C).
- Prepare a wire rack over a rimmed baking sheet.
4- Fry the Wings:
- Fry the chicken wings in 3 to 4 batches until golden brown, about 8-10 minutes per batch.
- Place them on the wire rack to drain excess oil.
5- Make the Lemon Pepper Ranch:
- While the wings are frying, whisk together mayonnaise, buttermilk, lemon pepper ranch seasoning, lemon juice, and dill weed until smooth.
6- Serve and Enjoy:
- Serve the crispy garlic wings hot, alongside the lemon pepper ranch dipping sauce.
- Devour and enjoy the burst of flavors!
Prep Time: 15 minutes (excluding marination)
Cook Time: 30-40 minutes
Total Time: 2-12 hours (including marination)
Servings: 6 servings
Calories: Approximately 450 per serving
Nutritional Information: 25g proteins, 24g fats, 30g carbohydrates per serving
Equipment: Deep fryer or Dutch oven, wire rack, baking sheet
Cooking Tips:
- For extra crispy wings, ensure they reach room temperature before frying.
- Adjust the lemon juice in the ranch if you prefer a tangier flavor.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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