Baked Crispy Garlic Chicken Wings
Crispy chicken wings with an explosion of garlic flavour. It's better than takeout and the best part is that it's baked!
Equipment
- Baking Sheet
- Cutting board
- Knife
- Large Bowl
- Measuring spoons
- Frying pan or wok
Ingredients
- 3 lb wings about 30-36 wings
- 2 tsp coarse salt
- 1 tsp pepper
- 2 tsp sesame oil
- 6 cloves garlic minced
- 4 stalks green onion finely sliced
Instructions
- Preheat oven to 450F. Line two baking sheets with parchment paper.
- If your wings are not separated, cut the wing into three pieces: the drumette, wingette and tip. To do this, you need a sharp knife and cut through the joint. Use the tips for this dish or save it for another recipe to make broth. Dry wings thoroughly.
- Sprinkle wings with salt and pepper. Toss to coat evenly.
- Place wings on baking sheet. Ensure there is space between each wing. Bake 15 minutes, drain out any liquid, flip and bake another 20 minutes or until crispy.
- Heat up oil and toss in garlic. Stir until it starts to brown. Throw in wings, green onions and a drizzle of sesame oil. Coat wings in garlic mixture. Enjoy!
Video
Notes
The last step happens quickly. Be careful when cooking the garlic. It can turn golden very fast in hot oil and it also continues to cook in residual heat. Stirring constantly cooks the garlic evenly.
This dish works best with minced garlic. Avoid using garlic press.
Oven times may vary.
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