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Fried Garlic Butter Wings

Prep Time

40 minutes

Cook Time

30 minutes

Servings

1-2 people

Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a must-try. Injected with Tony Chachere’s Garlic & Herb Injectable Marinade, and tossed in a rich garlic butter sauce for a savory, unforgettable bite. Serve them up for game day or your next weekend hangout for an easy wing recipe that is sure to impress.

Fried Garlic Butter Wings

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Ingredients

  • 1 lb whole chicken wings

  • Tony Chachere’s Roasted Garlic & Herb Injectable Marinade

  • 1 stick salted butter

  • 1/4 cup minced garlic

  • 1/4 cup chopped parsley

  • 1 tablespoon parsley

  • 1 tablespoon red chili flakes

  • 1 tablespoon baking powder

  • 1 tablespoon cornstarch

  • Tony Chachere’s Original Creole Seasoning, to taste

  • canola or peanut oil, for frying
  • Clear

Directions

  1. Add whole wings to a large bowl and pat dry with paper towels.
  2. Pour marinade into a small bowl. Use the syringe to extract a small amount of the marinade and inject it into the drum and flat of each wing. Cover bowl and place in fridge for at least 30 minutes.
  3. After marinating, season wings with the Creole seasoning, and use your hands to rub it into the skin until fully coated.
  4. Sprinkle cornstarch and baking powder over the wings and toss until fully coated.
  5. Heat cooking oil to 325ºF. Once it’s at temperature, gently drop wings into the fryer for 5-7 minutes until cooked through. Remove from the fryer and set aside. Increase the heat to 375ºF.
  6. While oil is heating, melt the stick of butter in the microwave until melted. Stir in minced garlic, parsley, and red chili flakes. Set garlic butter sauce aside.
  7. Once oil is heated to 375ºF, return wings to the fryer to flash fry for 1-2 minutes until browned and crisp.
  8. Remove wings from the fryer and place into a large bowl. Pour garlic butter sauce over the wings and toss the bowl until the wings are coated in the sauce.
  9. Place wings on a serving platter and baste the wings with the remaining sauce from the bowl.

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