A simple yet delicious garlic butter chicken wings dish! The taste is a little sweet and buttery and I’m sure you are going to love it. You can use almost any part of the chicken if you don’t like to use chicken wings. And you also don’t need to fry it first before cooking but this extra step will make your dish more appetizing.
Garlic Butter Chicken Wings: A Dish Straight From Home
Whenever I cook garlic butter chicken wings, I’m instantly transported back to those lazy Sunday afternoons at my cousin Arnel’s house in Laguna. His mom, Tita Mila, would always whip up a batch of these wings for us kids while the grown-ups chatted endlessly over coffee. The buttery aroma would fill the air, making it impossible to resist sneaking a piece before it hit the dining table.
It wasn’t just the flavor that made this dish so special—it was how effortlessly it brought everyone together. Over time, I’ve learned to recreate this recipe, tweaking it here and there based on family tips and a few discoveries of my own. Whether you’re new to cooking or simply looking for a foolproof chicken dish, this one’s a keeper.
A Sweet, Buttery Twist to Garlic Butter Chicken Wings
Garlic butter chicken wings are the kind of dish that’s deceptively simple yet packed with flavor. What makes this recipe stand out is its balance of sweet and savory notes, with a rich buttery base tying it all together.
Unlike most recipes that rely heavily on frying, this version allows the chicken to simmer in a sauce made with ketchup, soy sauce, oyster sauce, and even a splash of soda. Yes, you heard that right—Sprite or 7-Up! It might sound unconventional, but the soda adds a subtle sweetness that enhances the overall flavor profile while also tenderizing the meat.
Growing up, I always thought Tita Mila had some secret ingredient, but when she let me in on her trick, I couldn’t believe it was as simple as using a bottle of soft drink! It’s these little details that make the dish both unique and unforgettable.
The Magic of Light Frying
When my kuya Raul first taught me how to cook this dish, he insisted on lightly frying the chicken wings before anything else. “It makes all the difference,” he said, showing me how the wings should turn golden without cooking through completely.
This step might seem unnecessary at first glance, but here’s why it works: frying helps render out some of the fat from the skin, giving it a slightly crisp texture. That crispiness, combined with the rich sauce, creates a satisfying bite every time. Plus, it helps lock in the chicken’s juices, ensuring the meat stays tender as it simmers.
For beginners, this step might take a bit of practice, but don’t worry too much—just fry until the skin has a light golden color. The rest of the magic happens in the sauce!
Building the Garlic Butter Sauce
No matter how simple a recipe is, the sauce can make or break a dish. In this case, it’s all about layering flavors. Start with garlic and onions sautéed in a little cooking oil. As they soften and release their aroma, add in butter to bring a creamy richness to the base.
One of my favorite memories of cooking this dish was when my niece Aling introduced me to her “secret” variation: adding just a touch of paprika to the butter. It gave the sauce a beautiful color and a hint of smokiness that perfectly complemented the sweet and savory elements.
After melting the butter, stir in ketchup and oyster sauce for tanginess and depth. The soy sauce adds saltiness, while the soda ties everything together with its gentle sweetness. The result is a sauce that’s glossy, flavorful, and absolutely irresistible.
The History Behind a Classic Flavor
Chicken wings themselves may have a reputation as a casual, Western-style dish, but the Filipino take on it always carries a hint of nostalgia. The use of soy sauce, garlic, and even Sprite is a nod to how Filipinos creatively adapt ingredients based on availability and taste preferences.
In many households, this recipe is a popular choice for family gatherings or potlucks because it’s easy to make and appeals to all ages. I remember one fiesta in my hometown of Batangas where nearly every household had a tray of garlic butter chicken wings on their buffet table. It’s the kind of dish that fits right into Filipino celebrations, alongside pancit, lumpiang shanghai, and other comfort food favorites.
Serving Up the Garlic Butter Chicken Wings
Once your chicken has simmered and absorbed all those wonderful flavors, you’re ready to serve it up. Garnish with fried garlic and chopped spring onions for a pop of freshness. At home, we love pairing this dish with steaming hot rice—it’s practically non-negotiable.
If there are leftovers (though there rarely are!), the wings taste even better the next day as the flavors continue to meld together. I’ve even had friends tell me they like to eat the wings cold, straight from the fridge!
A Dish Worth Sharing
Garlic butter chicken wings aren’t just delicious—they’re an invitation to gather, share stories, and create memories. Whenever I make this dish, it feels like a warm hug from home, reminding me of the people and places that shaped my love for cooking.
So, whether you’re whipping this up for a quiet dinner at home or a special celebration, don’t be surprised if it becomes a crowd favorite. After all, there’s something magical about the way simple ingredients can turn into a dish that’s greater than the sum of its parts.
How to Cook Garlic Butter Chicken Wings
Ingredients
- 1/2 kilo chicken wings cut into 2 pcs
- 100 grams butter
- 6 cloves garlic minced
- 1 pc onion minced
- 1/2 Tbsp. soy sauce
- 3 Tbsp cooking oil
- 1/8 cup ketchup
- 1 Tbsp. oyster sauce
- 1/2 tsp. black peppercorns ground
- 1/2 tsp. salt
- 1 cup 7-Up or Sprite softdrink
For Garnishing:
- Spring onions chopped
- fried garlic
Instructions
How to Cook Garlic Butter Chicken Wings:
- Wash and clean the chicken and drain. Divide the wings in 2 pieces each. Place in a bowl and pour soy sauce. Rub the chicken with the soy sauce until well coated.
- Heat oil in a pan and fry the chicken lightly until slightly brown. You don't need to thoroughly fry the chicken, only fry the skin to make it more appetizing.
- In the same pan, heat about 2 Tbsp. of cooking oil and saute garlic and onion. Saute until the onion is soft.
- Add in the butter and stir until melted. Add in the ketchup, oyster sauce, salt and pepper. Stir for a few seconds. Then add in the chicken. stir again for a minutes.
- Pour the 7-Up or Sprite softdrink and bring to a boil. Cover and simmer until the chicken is tender for about 20 to 35 minutes.
- Turn off heat and serve hot. Garnish with fried garlic and spring onions. Enjoy!
Video
Notes
Cooking Tips for Garlic Butter Chicken Wings
Lightly Fry the Chicken Wings for Better Texture
Lightly frying the chicken wings before simmering gives the skin a subtle crispness that enhances the dish. This step also helps seal in the chicken’s natural juices, keeping the meat tender as it cooks. Don’t skip this step—it’s the secret to making your wings irresistibly appetizing!Use Soft Drink for Tender and Flavorful Chicken
Adding Sprite or 7-Up to the sauce not only gives it a delightful sweetness but also tenderizes the chicken. The carbonation helps break down the meat fibers, making the wings soft and juicy. It’s a simple yet effective trick that elevates the flavor and texture of the dish.Don’t Overcook the Garlic and Butter
When sautéing garlic in butter, be careful not to let it burn, as it can make the sauce taste bitter. Cook over low to medium heat until the garlic is golden and fragrant, then quickly add the other ingredients. This technique ensures a rich, smooth sauce with a perfect blend of buttery and garlicky goodness.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:375g, Calories:585kcal, From fat:406, Total fat:45.9g, Saturated Fat:26.1g, Trans Fat:0.9g, Cholesterol: 188mg, Sodium: 857mg, Total Carbohydrate: 22g, Dietary Fiber: 1g, Sugars: 16g, Protein: 23g, Vitamin A: 14%, Vitamin C: 9%, Calcium: 5%, Iron: 6%
what’s the alternative for sprite/7-up? i don’t want to use softdrinks as much as possible
Hi Mik, You can use lime soda. ðŸ˜
This turned out so well for me. Cooked it twice this week. I love your recipes. The only one I read and follow.
HI Gec, thanks for sharing your experience! ðŸ˜