Garlic Chicken Wings

(this dish has tons of garlic! but also with an Asian twist.)



Garlic lover’s Buffalo wings – that is the best I could describe this dish. This is an Asian take on that spicy chicken dish, especially for people who cannot tolerate that much heat. This dish however, is not really that mild – the flavors are strong with all that garlic and coriander stems and leaves. You can even had hoisin sauce for a stonger Asian flavor. But the combination of garlic and oyster sauce works best for me.

You can leave out the coriander if you happen not to like that herb. The sauce can be stored in the refrigerator or freezer. It keeps in the ref for around a week, but the coriander flavor overpowers the garlic towards the end of several days.

Chicken
You can marinate one kilogram chicken wings or parts in a marinade similar to that for the buffalo wings, or leave it seasoned with salt and pepper.

Dredge the chicken pieces lightly in some cornstarch and fry until cooked through. Drain on a paper towel.

Sauce
Combine together the following ingredients: one tablespoon minced fresh garlic, one tablespoon chopped fresh coriander/ cilantro, two tablespoons good quality oyster sauce, one teaspoon sugar, one teaspoon lemon juice, one teaspoon freshly cracked black pepper. You may also add about one tablespoon of hoisin sauce.

Mix sauce ingredients thoroughly. Toss the hot wings or chicken parts into the sauce to coat evenly.


(season and fry the chicken parts however way you want, but leaving it a bit on the bland side is probably best so that the garlic sauce has no other flavor to compete with.)

(I made the sauce a few days ahead when i had an abundant supply of coriander/ cilantro, hence the stems and leaves have lost their bright green color, but not their flavor.)

(toss the fried chicken with the sauce to coat evenly, then serve.)