Garlic Butter Chicken Wings

Who loves crispy, salty, buttery, garlicy, and spicy chicken wings? Yup, that’s me.:) This dish was inspired Chicken wings that is served by Chinese Restaurant in Stuttgart, called Shabu-shabu. So I make my version of this crispy chicken wings. Instead of using all-purpose flour to fry, I use tapioca flour. This will give more crispiness for the chicken. You don’t need to add salt in the tapioca flour because we will season it later. I hope you like this recipe and enjoy!

Total time: 45 minutes

Servings: 2-3


500 g               Chicken wings

1 tsp                Salt

1 tsp                Grounded black pepper

Vegetable oil for deep fry

2 tbsp              Tapioca Starch

1 pcs.               Spring onion, thinly chopped

4 pcs.               Big chilis, thinly chopped

2 tbsp              Garlic, chopped

1 tbsp              Butter

1 tbsp              Vegetable oil

½ tsp               Salt

½ tsp               Grounded Black pepper

½ tsp               Chicken powder (optional)


  • Pre-heat a wok/pan with enough vegetable oil for deep frying (medium heat).
  • Sprinkle salt and grounded black pepper on both side of the chicken wings.
  • Coat the chicken wings in tapioca flour.
  • Deep fry chicken wings for about 3-5 minutes on each side, or until it is golden brown.
  • Set aside using kitchen paper to absorb excess oil.
  • Prepare another pan/wok with butter and vegetable oil on medium heat.
  • Throw in chopped garlic, spring onion, and chili.
  • Add in the crispy chicken wings. Sprinkle with salt, pepper, and chicken powder.
  • Mix them well. Ready to serve.


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