Crispy Fried Chicken Wings
In making Crispy Fried Chicken Wings, it only takes a few ingredients and several techniques to pull it off without a hitch.
Servings: 2
Equipment
- Deep Pot For frying
- Bowls
- Strainer or Wire Rack
Ingredients
- 420 grams Chicken Wings
- 1 tsp Garlic
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- Vegetable or Canola Oil For frying
Batter & Seasoning
- 3/4 cup All Purpose Flour
- 1 tbsp Corn Starch
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Ginger Powder
- 1/4 tsp Paprika
- 1/4 tsp Nutmeg
- 1/4 tsp Black Pepper
- 1/4 tsp Sugar
- 1/4 tsp Cayenne Pepper or Capsaicin Powder Optional
- 1/3 cup Water
Instructions
- Mix 1/2 tsp salt and 1/8 tsp black pepper. Add the garlic and sprinkle salt and pepper mixture in the chicken. Season evenly and set aside to brine for at least 1 hour.
- In the last 20 minutes of brining, start heating up your oil up to 350F for frying.
- For the dry batter: In a seperate bowl, mix flour, cornstarch, baking powder, salt, onion powder, garlic powder, ginger powder, paprika, nutmeg, black pepper, sugar, and cayenne pepper. Mix thoroughly.
- For the wet batter: In a seperate bowl, take 4-5 tablespoons of your dry batter and mix it with 1/3 cup of water. Mix thoroughly. Make sure it is not too runny and not too thick, just enough to stick to the chicken.
- To fry, coat each wing with wet batter then dry batter then place it straight to your fryer. Place the chicken as close to the oil as possible then carefully drop it away from you so there will be no oil splatter. Otherwise, use a slotted spoon.
- Fry the chicken for 8-10 minutes then remove from oil and place on a wire rack or strainer.
- Let the chicken rest for 2 minutes. Meanwhile, let the oil come up to 375F.
- Do a second fry in the hotter oil for another 2 minutes.
- Remove the chicken from fryer and plate.
- Serve immediately and enjoy!
- Bonus: Toss them in any of the sauces I shared above, serve, and enjoy!