Golden Fried Chicken Wings- this recipe produces perfectly golden and extremely crunchy wings.
There are very few kitchen projects that I can get Mr. K to help me with, but making fried chicken is one of them.
This is our favorite recipe for making fried chicken wings. The easy slurry that for the wings guarantees perfectly crunchy wings. I love the golden color as well.
We had a lot of excess oil leftover from deep frying our turkey, so I decided to throw in some wings after the turkey was done. You don’t actually need a deep fryer to make these wings. I’ve also made them on the stove.
The chicken wings are fried twice, to ensure extra crispy wings.
We were debating what to do with the seasoning and in the end, I just added some white pepper, salt and five spice powder because we liked how that tasted on the Taiwanese popcorn chicken. I also added some fried basil leaves too.
Golden Fried Chicken Wings
1 1/3 cup flour
2 tbsp. cornstarch
1 1/3 cup water
about 20-24 chicken drummettes
five spice powder (found in Chinese markets in small shakers next to white pepper)
vegetable oil for frying
handful of fresh basil leaves.
1. Pour enough vegetable oil into a pot or wok so that it is about 2 inches deep. Heat over medium-high oil reaches 350F.
2. Whisk flour, cornstarch, and water in small bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.
3. Chicken will be fried twice. Work in small batches, about 6 pieces at a time. Fry for 8 minutes. Chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside for a few minutes (they will need to be fried again), while you do the first fry on the next batch. When the next batch has fried for 8 minutes, remove, and return original batch to oil and cook for an additional 8 minutes. Chicken will be golden and crunchy. Set finished chicken aside. Repeat with remaining chicken. When chicken is completely done, sprinkle with salt, white pepper and five spice powder. If desired, add some basil to the oil and fry until crisp, less than 1 minute. Add to finished chicken.
Adapted from Saveur