Directions
- 1Take the tips off the chicken wings.
- 2Slice right between the joint of the chicken wings.
- 3Season the chicken thoroughly with seasoning, onion powder, garlic powder, smoked paprika, and Tony's seasoning.
- 4Add a bit of sofrito as a secret ingredient.
- 5Use two beaten eggs as a binder for the chicken.
- 6Put flour in a Ziploc bag for coating.
- 7Season the flour with the same seasonings as the chicken, but double the amount.
- 8Drop the chicken into the seasoned flour in the Ziploc bag.
- 9Zip the bag up, leaving air inside, and shake it to coat the chicken.
- 10Take the chicken out of the bag and let it rest.
- 11Test the oil temperature; it should be at 350 degrees.
- 12Drop all the chicken flats into the hot oil first, as they are roughly the same size for even cooking.
- 13Fry the chicken for about 10 minutes until done and golden brown.
- 14Remove the fried chicken from the oil and place it on a wired rack.
- 15If doing a second batch, get the oil temperature back up to about 350 degrees before dropping the drumettes.
- 16Optionally, add a little honey to the fried chicken.
Ingredients
- chicken wings
- seasoning
- onion powder
- garlic powder
- smoked paprika
- Tony's seasoning
- sofrito
- 2 beaten eggs
- flour
- honey
Equipment
gloveZiploc bagwired rack
Tips
- Remove tips from chicken wings.
- Season chicken all the way up.
- Double the seasoning for the flour.
- Discard used flour after one batch; do not save it.
- Test oil temperature to ensure it's 350 degrees.
- Cook similarly sized chicken pieces together for even cooking.
- If cooking in batches, bring oil temperature back up to 350 degrees before adding the next batch.
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