These hot garlic chicken wings are extra crispy on the outside, juicy on the inside, and coated in a bold, tangy, and garlicky sauce. The secret? A double-coating technique and potato starch for the crispiest bite possible.

The sauce is made with a mix of Peepal Garlic Ghost Hot Sauce and Peepal Mango Jalapeño Hot Sauce, giving the perfect balance of heat, sweetness, and tang. Adjust the honey for more sweetness or the lemon for extra tang, depending on your preference.

Why You’ll Love This Recipe

• Ultra Crispy Every Time – Thanks to potato starch and a double coating, the crunch holds even after saucing.

• Bold, Balanced Flavors – The garlic, lemon, honey, and hot sauces give heat, sweetness, tang, and depth.

• Customizable Heat Level – Add more hot sauce for extra spice.

• Perfect for Gatherings – These wings stay crispy long enough to be the star of any party spread.

Ingredients

For the Wings

• 1 kg chicken wings (skin on)

• 3 tbsp Peepal Garlic Ghost Hot Sauce

• 1 tsp each: black pepper, salt, paprika

• Oil for frying

For the Coating

Wet Coating:

• 2 eggs

• ½ cup water

• 1 tsp peepal garlic ghost hot sauce

• 1 tsp each: salt, black pepper, paprika

• 3 tbsp plain flour

Dry Coating:

• 1 cup all-purpose flour

• 1 cup potato starch

• 1 tsp baking soda

• 2 tsp each: salt, black pepper, paprika, garlic powder

For the Sauce

• 1 tbsp butter

• 2 garlic cloves, chopped

• 1 tbsp each: peepal garlic ghost and mango jalapeno hot sauce

• ½ cup water

• 4 tbsp tomato ketchup

• 2 tsp honey (add more for sweetness)

• Juice of 1 lemon (add more for tang)

• 1 tsp dried mint

• Salt & pepper to taste

Method

1. Marinate the Wings
   In a large bowl, combine chicken wings, hot sauce, salt, pepper, and paprika. Mix well and marinate for at least 30 minutes (or overnight in the fridge for maximum flavor).

2. Prepare the Coatings
   In one bowl, whisk together all wet coating ingredients until smooth. In another bowl, mix all dry coating ingredients.

3. Double-Coating for Crispiness
   First toss the marinated wings in the dry coating, then dip in the wet coating, and finally coat again in the dry coating. This double layer locks in juiciness and ensures the crunch stays even after saucing.

4. Fry the Wings
   Heat oil in a deep pot. Fry wings in batches for 6–8 minutes or until golden brown and cooked through. Transfer to a wire rack to keep them crispy.

5. Make the Sauce
   In a pan, melt butter and sauté garlic until fragrant. Add both Peepal Garlic Ghost Hot Sauce and Peepal Mango Jalapeño Hot Sauce, water, ketchup, honey, lemon juice, and dried mint. Season with salt and pepper. Let simmer for 2–3 minutes until slightly thickened. Adjust honey or lemon to taste.

6. Toss & Serve
   Add the fried wings to the sauce and toss until coated. Serve hot and enjoy that perfect crunch!

Hot Garlic Chicken Wings

These hot garlic chicken wings are extra crispy on the outside, juicy on the inside, and coated in a bold, tangy, and garlicky sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Appetizer

Cuisine American, Fusion

Servings 5

Calories 380 kcal

Ingredients

  

1x2x3x

For the Wings

• 1 kg chicken wings skin on
• 3 tbsp Peepal Garlic Ghost Hot Sauce
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika
• Oil for frying

Wet Coating:

• 2 eggs
• ½ cup water
• 1 tsp Peepal Garlic Ghost Hot Sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 3 tbsp plain flour

Dry Coating:

• 1 cup all-purpose flour
• 1 cup potato starch
• 1 tsp baking soda
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• 2 tsp garlic powder

For the Sauce

• 1 tbsp butter
• 2 garlic cloves chopped
• 1 tbsp each: Peepal Garlic Ghost Hot Sauce Peepal Mango Jalapeño Hot Sauce
• ½ cup water
• 4 tbsp tomato ketchup
• 2 tsp honey add more for sweetness
• Juice of 1 lemon add more for tang
• 1 tsp dried mint
• Salt & pepper to taste

Instructions

 

• In a large bowl, combine chicken wings, hot sauce, salt, pepper, and paprika. Mix well and marinate for at least 30 minutes (or overnight in the fridge for maximum flavor).
• In one bowl, whisk together all wet coating ingredients until smooth. In another bowl, mix all dry coating ingredients.
• First toss the marinated wings in the dry coating, then dip in the wet coating, and finally coat again in the dry coating. This double layer locks in juiciness and ensures the crunch stays even after saucing.
• Heat oil in a deep pot. Fry wings in batches for 6–8 minutes or until golden brown and cooked through. Transfer to a wire rack to keep them crispy.
• In a pan, melt butter and sauté garlic until fragrant. Add both hot sauce and peepal mango jalapeño and garlic ghost, water, ketchup, honey, lemon juice, and dried mint. Season with salt and pepper. Let simmer for 2–3 minutes until slightly thickened. Adjust honey or lemon to taste.
• Add the fried wings to the sauce and toss until coated. Serve hot and enjoy that perfect crunch!

Nutrition

Calories: 380kcal

Keyword crispy wings, hot garlic wings

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can I bake or air-fry instead of deep-frying?
Yes! For baking, place wings on a wire rack over a baking tray, spray lightly with oil, and bake at 200°C (390°F) for 35–40 minutes, flipping halfway. For air-frying, cook at 190°C (375°F) for 20–25 minutes, shaking the basket halfway.

What if I can’t find potato starch?
You can substitute with cornstarch, but the wings won’t be quite as crispy. Potato starch is worth seeking out for the best texture.