- In a large mixing bowl, add buttermilk, garlic powder, and salt. Whisk until well combined.
- Add chicken wings into the buttermilk mixture. Cover with a lid or plastic wrap and refrigerate at least 12 hours or overnight.
- In a bowl, combine cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper.
- Remove wings from brine one at a time, letting excess drip off. Then dredge wings in the flour mixture thoroughly, pressing to coat the chicken. Shake off the excess flour, then put the wings onto a baking rack. Repeat the process until all the chicken wings are coated.
- Let the coated wings rest on the rack for about 10-15 minutes to ensure that the crust sticks to the chicken and doesn’t slide off.
- Heat neutral oil in a pot to 325-350°F.
- Drop the wings in batches and fry for about 10-12 minutes, flipping occasionally until both sides are golden brown and crispy, or until the internal temperature is 165°F.
- Remove the wings and place on a wire rack.
- In a bowl, add orange sauce, minced garlic, soy sauce, hoisin sauce, honey, and red pepper flakes. Mix until well combined.
- Pour the sauce into a saucepan or cooking pot. Simmer over medium heat until the glaze is glossy and thick.
- Toss the chicken wings in the orange glaze or spoon the glaze over the wings to coat them evenly.
- Transfer the orange glazed wings to a plate. Garnish with green onions. Serve immediately and enjoy!
Recipe created in partnership with Christian Ou at @onehappybite.
