Phar Phar Chicken Wings with Chilli Garlic Sauce Recipe

When it comes to finger foods that deliver a punch of flavor, chicken wings are unbeatable. Crispy, juicy, and perfectly coated in a rich sauce, they are a crowd-pleaser at parties, family dinners, or even a solo snack session. Among the many variations of wings, Phar Phar Chicken Wings with Chilli Garlic Sauce stand out for their crispy texture and bold, spicy-sweet glaze. “Phar Phar” refers to the crunch and crispness of the fried wings, making this dish irresistible from the very first bite.

Below is a step-by-step recipe that covers everything—from marinating the chicken wings to preparing the luscious chilli garlic sauce and finally tossing it all together for a mouthwatering dish.

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Ingredients

For the Chicken Wings:

• 1 kg chicken wings, cleaned and cut into two pieces (wingettes and drumettes)
• 1 teaspoon salt
• ½ teaspoon black pepper powder
• 1 tablespoon soy sauce
• 1 teaspoon ginger-garlic paste
• 1 egg, beaten
• 3 tablespoons cornflour
• 2 tablespoons all-purpose flour
• Oil for deep frying

For the Chilli Garlic Sauce:

• 2 tablespoons oil
• 6–8 cloves garlic, finely chopped
• 3–4 fresh red chillies or 2 tablespoons chilli paste
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 2 tablespoons tomato ketchup
• 1 tablespoon chilli sauce (adjust to taste)
• 1 teaspoon sugar (balances the spice)
• ¼ teaspoon salt (adjust carefully since soy is salty)
• ¼ cup water
• 1 teaspoon cornflour mixed with 2 tablespoons water (slurry)

Garnish:

• Spring onions, chopped
• Toasted sesame seeds (optional)

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Step-by-Step Preparation

Step 1: Marinate the Chicken Wings

1. Wash and pat dry the chicken wings to remove excess moisture. This helps them become extra crispy when fried.
2. Place the wings in a mixing bowl. Add salt, black pepper, soy sauce, and ginger-garlic paste. Mix thoroughly so that the wings are evenly coated with the marinade.
3. Let the wings rest for at least 30 minutes in the refrigerator. This allows the flavors to seep in and tenderize the chicken.

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Step 2: Prepare the Coating

1. In a separate bowl, combine cornflour and all-purpose flour.
2. Add the beaten egg to the marinated wings and mix. Then, dredge the wings lightly in the flour mixture until each piece is coated.
3. Shake off any excess flour to ensure a thin, crisp layer instead of a thick, cakey coating.

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Step 3: Deep Fry the Wings

1. Heat enough oil in a deep pan or wok. The oil should be moderately hot—around 170–175°C.
2. Fry the chicken wings in small batches to avoid overcrowding. Overcrowding lowers the oil temperature, making the wings soggy instead of crispy.
3. Fry until golden brown and crispy on the outside, about 8–10 minutes depending on the size of the wings.
4. Remove the wings and drain them on a wire rack or paper towels.

Tip: For extra crispy wings, you can double fry them. Fry once at medium heat until cooked through, let them rest, and then fry again at high heat for 2–3 minutes.

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Step 4: Make the Chilli Garlic Sauce

1. Heat 2 tablespoons of oil in a wok or large pan.
2. Add the finely chopped garlic and sauté until fragrant but not burnt.
3. Add chopped red chillies or chilli paste and stir-fry for a few seconds.
4. Stir in soy sauce, vinegar, ketchup, and chilli sauce. Mix well until combined.
5. Add sugar and a little salt to balance the flavors.
6. Pour in ¼ cup water and bring the mixture to a simmer.
7. Add the cornflour slurry while stirring continuously. The sauce will thicken into a glossy glaze.

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Step 5: Toss the Wings in Sauce

1. Add the fried chicken wings into the pan with the chilli garlic sauce.
2. Toss well until each wing is evenly coated with the spicy, tangy glaze.
3. Garnish with chopped spring onions and sesame seeds for a final touch.

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Serving Suggestions

• Serve the Phar Phar Chicken Wings hot as an appetizer or snack.
• Pair with chilled beverages like soda, iced tea, or beer for parties.
• You can also serve them alongside fried rice, noodles, or stir-fried vegetables for a complete meal.

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Tips for Perfect Phar Phar Chicken Wings

1. Dry the chicken well: Excess moisture can prevent crispiness. Patting the wings dry before marination is crucial.
2. Balance the sauce: Adjust spice levels according to your preference. If you like it sweeter, add more ketchup or sugar. For extra heat, increase chilli paste.
3. Double frying method: If you want restaurant-style crunch, use the double frying technique.
4. Use fresh garlic: Freshly chopped garlic brings out the real aroma, which is the soul of this dish.
5. Work quickly with the sauce: Toss the wings immediately after preparing the sauce so they stay crisp and don’t get soggy.

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Why You’ll Love This Recipe

• Crispy yet juicy: The wings have the perfect crunch outside while staying tender inside.
• Bold flavors: The chilli garlic sauce is spicy, tangy, garlicky, and slightly sweet—all balanced beautifully.
• Versatile: Can be served as an appetizer, snack, or even part of the main course.
• Crowd-pleaser: Whether for game nights, family gatherings, or parties, this dish is guaranteed to disappear fast.

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Conclusion

Phar Phar Chicken Wings with Chilli Garlic Sauce combine texture and taste in the best possible way. The golden, crispy wings soak up the fiery and flavorful sauce, making them addictive and unforgettable. With simple ingredients and easy steps, you can recreate this restaurant-style delicacy right at home. Serve them fresh and hot, and watch them vanish in no time.

Whether you are hosting guests or simply craving a spicy treat, this recipe promises satisfaction in every bite. Once you try it, Phar Phar Chicken Wings will surely become one of your go-to chicken recipes.

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