Golden Fried Chicken Wings
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 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.
More Recipes to Try
Golden Fried Chicken Wings
Ingredients
- 1 1/3 cup flour
- 2 tbsp. cornstarch
- 1 1/3 cup water
- about 20-24 chicken drummettes
- white pepper, to taste
- five spice powder, to taste (found in Chinese markets in small shakers next to white pepper)
- salt, to taste
- vegetable oil for frying
- handful of fresh basil leaves.
Instructions
- Pour enough vegetable oil into a pot or wok so that it is about 2 inches deep. Heat over medium-high oil reaches 350°F.
- 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.
- 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.
Excellent site want to follow.
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What can use instead of flour with the corn starch that don’t have gluten?
Sorry, but we’re not sure – we’ve only tested it with flour and cornstarch.
This recipe lacks in explanations and Salt!! The crispiness is great, don’t even mine the double frying, but these wings had NO Salt flavor the first time I made them! The next time I added 1 teaspoon of salt to and all the other spices to the slurry! MUCH better. I also salted my wings the day before in a Pyrex dish before the day of frying. Great recipe, but not written well (No amounts).
In the recipe, it says to add the sprinkle the salt and pepper over the wings after they are cooked and it should be to your taste, which is why there are no amounts listed. We should have been more clear about that and have updated the recipe.
I tried for New Year’s and it was tasty!?
Thanks for letting me know!
How much white pepper and 5 spice??
It really depends on your personal preference…you sprinkle it on at the end.
These look just like salt and pepper wings, but without all the toppings! Sounds crazy easy and looks yummy.
I was actually thinking of making salt and pepper wings but I didn’t have any of the stuff to make the toppings you toss it with. I’ll have to do that next time!
This reminds me of the chicken wings I would buy in SF Chinatown; they tossed in sliced jalapeno and green onion instead of basil which made everything super fragrant!
Sounds like salt and pepper wings which are really popular here. I want to make those next!
Yum, these look awesome! May have to make them for my Superbowl party next year!
Yes, these are perfect for Superbowl!
They look very crunchy and delicious.
they are!