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- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or ginger paste)
- 1 tablespoon honey (optional, for extra sweetness)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1/4 teaspoon ground white pepper (optional, for a slight kick)
For garnish:
- Chopped fresh cilantro or green onions
- Toasted sesame seeds (optional)
How to Make Condensed Milk Chicken Wings
1. Prep the Chicken Wings
Start by washing and patting the chicken wings dry with paper towels. This step is crucial to ensure that the coating sticks well to the wings and that they crisp up nicely when fried.
Season the wings with salt and pepper to taste. You can also add a pinch of garlic powder or onion powder if you like extra flavor.
2. Coat the Wings
In a shallow bowl, add the flour. Lightly coat each wing with flour, shaking off any excess. The flour coating helps create a crispy crust once the wings are fried. It doesn’t need to be a thick batter, just a light dusting to ensure a golden, crispy exterior.
3. Fry the Chicken Wings
Heat the vegetable oil in a deep frying pan or a wok over medium-high heat. You’ll want enough oil to submerge the wings halfway or at least enough to fry them in batches.
Once the oil is hot (about 350°F or 175°C), fry the wings in batches, being careful not to overcrowd the pan. Fry the wings for about 8-10 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Prepare the Condensed Milk Glaze
While the wings are frying, prepare the glaze. In a small saucepan, combine the condensed milk, soy sauce, oyster sauce, rice vinegar, garlic, and ginger. Stir over medium heat, bringing the mixture to a simmer.
Allow the glaze to cook for 3-4 minutes, stirring occasionally, until it thickens slightly and becomes glossy. If you like your glaze a little sweeter, add honey to taste. For extra depth of flavor, drizzle in some sesame oil. For a hint of heat, you can also add white pepper or a small amount of chili paste or chili flakes.
5. Toss the Wings in the Glaze
Once the wings are crispy and the glaze is ready, transfer the wings to a large bowl. Pour the condensed milk glaze over the wings and toss gently until each wing is coated in the sticky, flavorful sauce. Be sure to coat every wing evenly for maximum flavor.
6. Garnish and Serve
Transfer the glazed wings to a serving platter. Garnish with chopped fresh cilantro or green onions for a burst of freshness and color. For an extra touch, sprinkle with toasted sesame seeds to add texture and enhance the flavor.
Serve these Condensed Milk Chicken Wings immediately while they’re hot and crispy. They pair beautifully with a side of steamed rice, a crisp salad, or even a simple dipping sauce like soy sauce or sweet chili sauce.
Tips for Perfect Condensed Milk Chicken Wings
- Don’t Overcrowd the Pan: Fry the wings in batches to avoid overcrowding. This ensures that each wing fries evenly and gets crispy without steaming.
- Adjust the Sweetness: The sweetness of the wings comes from the condensed milk, but if you want a more balanced flavor, feel free to reduce the amount of honey or leave it out altogether. The wings will still have a natural sweetness from the condensed milk itself.
- Use Fresh Garlic and Ginger: Freshly minced garlic and ginger will give the glaze a more aromatic and vibrant flavor compared to pre-made garlic or ginger paste.
- Serve Immediately: These wings are best served right after tossing them in the glaze. If left to sit for too long, the crispy texture of the wings may soften. If you need to make them ahead of time, fry the wings and keep them warm in the oven, and then toss them in the glaze just before serving.
- Customize the Heat: If you enjoy a bit of spice, add some chili flakes, sriracha, or even a touch of chili paste to the glaze for a spicier kick. The sweetness of the condensed milk pairs perfectly with a little heat.
Why Condensed Milk Chicken Wings Are So Irresistible
The combination of condensed milk, soy sauce, garlic, and ginger creates a uniquely sweet and savory glaze that sets these chicken wings apart from the typical recipes. The sweetness of the condensed milk caramelizes slightly during cooking, adding a rich, sticky texture that clings to the crispy wings. It’s a flavor profile that’s both comforting and exciting, making these wings an instant hit.
Whether you’re preparing them for a family dinner, a weekend gathering, or simply as a delicious snack, Condensed Milk Chicken Wings are sure to be a crowd-pleaser. Their sticky glaze, crispy skin, and tender meat make them an unforgettable dish that’s as satisfying as it is delicious.
Conclusion: Sweet, Savory, and Totally Addictive
Condensed Milk Chicken Wings are a deliciously unique take on a classic dish, offering the perfect balance of sweetness and savoriness. With their crispy texture and sticky, flavorful glaze, these wings are bound to become a favorite in your recipe rotation. Simple to make, customizable to your taste, and utterly delicious, these wings will quickly become your new go-to for satisfying that chicken wing craving!
Next time you’re in the mood for something a little different, try this recipe—you won’t regret it!
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