These chicken wings with ginger mayonnaise are crispy on the outside, juicy inside, and served with a creamy ginger dipping sauce that you will want to put on everything.

Simple ingredients, lots of flavor, and wonderfully easy to serve, these wings make a great appetizer for entertaining, game day, or a casual dinner.

Chicken wings with ginger mayonnaise served in a round plate with the ginger mayo served in a clear bowl in the center of the dish.

Recipe Overview: Crispy Chicken Wings with Ginger Mayonnaise

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Marinate Time: 24 hours
  • Total Time: 1 day 25 minutes
  • Servings: 4 people
  • Cook Method: Deep-fried
  • Flavor & Texture: Crispy and golden on the outside, tender and juicy on the inside, with a creamy ginger dipping sauce.
  • Difficulty: Easy. The wings need time to marinate, but the preparation itself could not be simpler.
  • Why this Recipe? Crispy chicken wings and fresh ginger mayonnaise make an irresistible combination, perfect for sharing.
Key Takeaways
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The inspiration for them came from one of our trips to Dubai, and after enjoying them there more than once, I knew I had to recreate them at home.

The Story Behind These Chicken Wings

Our travels have taken us to Dubai several times, and each visit made us fall in love with this wonderfully diverse city all over again.

One evening, after cocktails overlooking the Burj Al Arab, we stopped for appetizers and ordered chicken wings with a ginger sauce. We had enjoyed them during a previous visit and simply could not pass them up again.

Chicken wings and cocktails may sound like an unusual combination, but somehow it worked beautifully.

Those wings stayed with me, and this recipe is my version of that memorable evening in Dubai.

If you enjoy the fresh flavor of ginger with chicken, you may also want to try my Orange Ginger Chicken.

In this Article

A Note From Giangi

Simple ingredients: You only need a handful of ingredients to create plenty of flavor.

Crispy and juicy: Frying the wings gives you that wonderful golden exterior while keeping the chicken tender inside.

That ginger mayonnaise: Creamy, slightly spicy, and refreshing, it makes these wings hard to stop eating.

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Key Ingredients

Chicken wings: I like wings that are similar in size so they cook evenly. If using whole wings, separate them into drumettes and flats.

Garlic: Fresh garlic adds wonderful depth to the marinade. Crush it well so the flavor coats the chicken.

Fresh ginger is essential here. It gives both the chicken and dipping sauce that bright, slightly spicy flavor.

Mayonnaise: Creates the creamy base for the ginger dipping sauce.

Frying oil: Use a neutral oil suitable for high-temperature frying.

Substitutions and Additions

Chicken drumettes: Use all drumettes if that is what your family prefers.

Fresh herbs: A little parsley or finely chopped green onion over the finished wings adds freshness and color.

Lime: A squeeze of fresh lime over the wings just before serving adds a lovely bright contrast.

Spicy ginger mayonnaise: Add a small amount of your favorite hot sauce for a little extra heat.

How to Make Chicken Wings with Ginger Mayonnaise

Step 1: Prepare the chicken wing marinade and coat the wings thoroughly. Cover and refrigerate for the marinating time listed on the recipe card. I know 24 hours can feel like a long time, but the longer they marinate, the more flavorful they become.

Step 2: Prepare the ginger mayonnaise in a separate bowl. Cover and refrigerate until ready to serve.

Step 3: Heat the frying oil in a deep, heavy-bottomed pan.

Step 4: Remove any excess marinade from the wings and fry them in small batches. Do not overcrowd your pan.

Step 5: Cook until beautifully golden and the internal temperature reaches 165°F.

Step 6: Transfer the wings to a wire rack and allow any excess oil to drain.

Step 7: Serve immediately with chilled ginger mayonnaise on the side.

Giangi’s Pro Tips

Marinate the wings in the refrigerator, never at room temperature.

Remove the wings from the refrigerator a short while before frying so they are not ice cold when they hit the oil.

Fry in small batches. Adding too many wings at once lowers the oil temperature and can leave you with greasy rather than crispy chicken.

Keep your frying oil at a steady temperature and allow it to return to temperature between batches.

Place the cooked wings on a wire rack rather than piling them on top of each other. This keeps that beautiful crispy exterior from becoming soggy.

The wings are ready when they are golden brown, and the thickest part reaches 165°F internally.

Make the ginger mayonnaise ahead of time and refrigerate it so the ginger has time to infuse.

What to Serve with Chicken Wings

These chicken wings are wonderful on their own as an appetizer, but you can easily turn them into a casual dinner.

I love serving something fresh alongside them. My Cucumber and Orange Salad is crisp and refreshing, balancing the richness of the fried chicken beautifully.

You can also serve them with a simple green salad, roasted vegetables, or butter rice if you want something a little more substantial.

And do not forget plenty of that ginger mayonnaise on the side.

Storing and Reheating

Store: leftover chicken wings in an airtight container in the refrigerator for up to 3 days.

Reheat: them in a 375°F oven until hot and crisp again.

Keep the ginger mayonnaise refrigerated separately and serve it cold.

I do not recommend freezing the mayonnaise.

Crispy Chicken Wings with Ginger Mayonnaise FAQs

Can I make chicken wings ahead of time?

You can marinate the chicken and prepare the ginger mayonnaise ahead of time. Fry the wings just before serving for the best crispy texture.

How do I know when chicken wings are cooked?

The outside should be golden and crispy, and the thickest part of the chicken should reach an internal temperature of 165°F.

Why should I fry chicken wings in small batches?

Adding too many wings at once will lower the temperature of the frying oil. Maintaining a steady temperature helps give you crispy wings rather than oily ones.

Can I make the ginger mayonnaise ahead of time?

Yes. I actually prefer making it ahead because the fresh ginger has more time to flavor the mayonnaise. Keep it covered in the refrigerator until ready to serve.

What oil is best for frying chicken wings?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.

More Chicken Recipes You Will Love

If you tried this Crispy Chicken Wings with Ginger Mayonnaise or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Crispy Chicken Wings with Ginger Mayonnaise

5 from 1 vote
chicken wings with ginger mayonnaise
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate: 1 day
Total Time: 1 day 25 minutes
Servings: 6 people
Author: Giangi Townsend
A must-try! Rich in flavor and so fun to eat.
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Ingredients 

For The Ginger Mayonnaise

Instructions

FOR THE CHICKEN WINGS

  • Mix the garlic cloves, chili powder, soy sauce, black pepper, freshly squeezed lemons, and the chicken in a large bowl, and marinate for 24 hours
  • Remove the chicken from the marinade and pat it dry.
  • In a large skillet with about 1 inch of oil, fry in small batches (do not overcrowd the skillet) until golden.

FOR THE GINGER MAYONNAISE

  • Mix the mayonnaise and the grated ginger and serve alongside the wings.

Notes

Marinate the wings in the refrigerator, never at room temperature.
Remove the wings from the refrigerator a short while before frying so they are not ice cold when they hit the oil.
Fry in small batches. Adding too many wings at once lowers the oil temperature and can leave you with greasy rather than crispy chicken.
Keep your frying oil at a steady temperature and allow it to return to temperature between batches.
Place the cooked wings on a wire rack rather than piling them on top of each other. This keeps that beautiful crispy exterior from becoming soggy.
The wings are ready when they are golden brown, and the thickest part reaches 165°F internally.
Make the ginger mayonnaise ahead of time and refrigerate it so the ginger has time to infuse.

Nutrition

Calories: 315kcal | Carbohydrates: 7g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 2315mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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