Garlic Pepper Chicken Wings are crispy, garlicky, peppery and oh so addictive.
One of the first dinners that Ryan ever made me was chicken wings, because he knew how much I loved them. It was really sweet. I went over to his apartment after work and he was in the kitchen frying the wings. The first thing he said was “These are messy!” And he was right, grease was everywhere. But despite nearly burning his hands off as he tried to turn the chicken wings with a fork, he kept cooking them for me.
After we finished the wings, I offered to do the kitchen clean up and from that point on I have always baked my wings. They still get just as crispy as fried wings but without all the mess. Less oil, less splatter but still crispy and golden brown? It’s a win all around!
Whenever you hear the words “chicken wings” you probably imagine something like this. The red hot spicy wings that they have challenges for. These wings however, are a little different. They are still quite addictive but instead of a spicy hot sauce they are coated in a tangy sauce full of fresh cracked black pepper and fresh chopped garlic.
And when I say garlic, I mean lots of garlic. Like if you aren’t a fan of garlic you should probably just turn away right now. But if you are like me and can’t get enough of the so called “stinky rose”, you need to give these Garlic Pepper Chicken Wings a try. I mean seriously, look at all of this loveliness:
In the world of garlic lovers it doesn’t get much better than that. Am I right?!
Garlic Pepper Chicken WingsPrint Recipe
- 3 lbs chicken party wings
- 1 egg
- 1/4 cup milk
- 1 1/2 cup all purpose flour
- 1 teaspoon seasoning salt
- 1/4 cup canola oil
- 3 tablespoons olive oil
- 1 tablespoon distilled vinegar
- 4 cloves garlic, minced
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside.
In a bowl whisk together egg and milk. In a resealable plastic bag combine flour and seasoning salt. Dip wings in egg mixture then transfer to plastic bag and shake to coat. Transfer to a plate and allow to set for 15 minutes.
Place chicken wings on prepared baking sheet. Drizzle with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until browned and cooked through.
Meanwhile, heat olive oil in a skillet over medium heat. Add in minced garlic and cook just until fragrant, 30 seconds to 1 minute. Remove from heat, add in white wine vinegar, pepper, kosher salt and garlic powder.
Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat. Serve hot.
Don't forget the wet naps, despite the fact that they are missing the traditional red sauce, these can be quite messy. Or maybe its just when you pick up the left over garlic pieces with your fingers like I have a tendency to do. Enjoy!