Garlic Butter Wings

Juicy, garlicky and buttery goodness. Lip-smacking and finger-licking chicken; move over KFC… 😂
  • Chicken wings (skin on) – 1 kg
  • Garlic paste – 1 tbsp
  • Salt – 1 tsp (or to taste)
  • Ground white pepper – 1 tsp
  • Cracked black pepper – 2 tsp
  • Dried red chilli flakes – 1 tsp
  • Olive oil – as preferred but be liberal
  • Butter – 2 or 3 tbsp
  • Garlic cloves – 10 (roughly chopped)
  • Chicken stock cube – 1


Marinate chicken wings in garlic paste, salt, white and black pepper, red chilli flakes, and a generous amount of olive oil, for 30 minutes.

Place on a foiled oven tray. Drizzle over with some more olive oil. Cook in a pre-heated oven at 220 Degrees C for 12 to 15 minutes each side or until juices run clear, meat is done, and skin is crisped.

Melt butter in a saucepan on medium heat. Add chopped garlic, and a crumbled chicken stock cube. Keep stirring so butter doesn’t burn. Fry until fragrant.

Transfer the wings to a large bowl, pour in the hot garlic butter sauce and toss, toss, toss.

Serve with chunky chips and sliced baguette to mop up the garlicky goodness.

Can’t tell you how amazingly juicy, tender, and flavourful these are with pop-in-your-mouth crispy skin.


Marinate if you have time but it is not essential. I have also cooked these without any marinating time and the result was still wonderful.

To take the effort out of peeling garlic cloves, pop the whole bulb into the microwave for 1 minute. Take out carefully being mindful that it will be hot. Place on a chopping board and bash with a rolling pin or similar and watch the cloves pop out of their sleeves like magic.