Fried chicken wings are not only fun and delicious, but a perfect snack to any party. This is a great recipe to build off of. Multiply the amount of ingredients if you prefer or add in spices to create your own signature wings.
Tips to perfect fried chicken wings:
- Heat the cooking oil to at least 160 degrees C before frying.
- Make sure to fried in batches, adding too much wings in the pan will lower the temperature, this will result in more oil to be absorbed into the wings.
- Double-fried to ensure a perfect crust, very crispy and crunchy, non-greasy and non-soggy fried chicken wings.
CHINESE VERSION: 炸鸡翼: 酥脆不油腻的做法
- 5 whole wings
- 2 ½ cups all purpose flour (about 400g)
- 2 eggs
- ¼ tsp. Baking powder
- 3 ½ tsp. pepper
- 2 ½ tsp. Salt
1 Cut and separate chicken wings into 2 section, drumettes and flat with tips.
2 Add ½ tsp. Of salt and pepper, marinate for at least 15 minutes.
3 Mix 3 tsp. Pepper and 2 tsp. Salt, ¼ tsp. Baking powder with 2 ½ cups of all-purpose flour.
4 Mix well.
5 Crack and fully beat 2 eggs with fork.
6 Dredge wings in flour mixture, fully coat chicken wings with flour, one at a time.
7 Dip wings in the egg and coat well.
8 Back to flour mixture to give another coat of flour, set aside for 10 minutes.
9 Heat oil to 160-170 °C
10 Deep fried for about 10 mins.
11 Deep fried Until golden brown, set aside.
12 Raise oil temperature to 180 °C, double fried for 1 minutes.
13 The secret to amazingly crispy and crunchy crust is to double-fried. Perfect crust every time, work with other foods too.