Asas de Frango Fritas crocantes

10 mins
Serves 1
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Directions

  1. 1First, prepare the chicken wings by separating the drumette from the wing. Hold the wing with the underside facing up, then with a twisting motion bend the joint to push the bone out.
  2. 2First, prepare the chicken wings by separating the drumette from the wing. Hold the wing with the underside facing up, then with a twisting motion bend the joint to push the bone out.
  3. 3First, prepare the chicken wings by separating the drumette from the wing. Hold the wing with the underside facing up, then with a twisting motion bend the joint to push the bone out.
  4. 4Then, quickly and with strength break it at the joint and push the bone out. Repeat this process for all the wings.
  5. 5Then, quickly and with strength break it at the joint and push the bone out. Repeat this process for all the wings.
  6. 6Then, quickly and with strength break it at the joint and push the bone out. Repeat this process for all the wings.
  7. 7Next, prepare the marinade by adding all the ingredients in a bowl. Mix the marinade well before adding it to the wings.
  8. 8Next, prepare the marinade by adding all the ingredients in a bowl. Mix the marinade well before adding it to the wings.
  9. 9Next, prepare the marinade by adding all the ingredients in a bowl. Mix the marinade well before adding it to the wings.
  10. 10Pour the wings into the bowl and massage the marinade into the wings for 2-3 minutes.
  11. 11Pour the wings into the bowl and massage the marinade into the wings for 2-3 minutes.
  12. 12Pour the wings into the bowl and massage the marinade into the wings for 2-3 minutes.
  13. 13Next, prepare the batter by adding flour, cornstarch and baking powder in a bowl.
  14. 14Next, prepare the batter by adding flour, cornstarch and baking powder in a bowl.
  15. 15Next, prepare the batter by adding flour, cornstarch and baking powder in a bowl.
  16. 16Gradually add water and mix well until you reach the consistency you want. Add 1tsp of oil to make the crust glossy and smooth.
  17. 17Gradually add water and mix well until you reach the consistency you want. Add 1tsp of oil to make the crust glossy and smooth.
  18. 18Gradually add water and mix well until you reach the consistency you want. Add 1tsp of oil to make the crust glossy and smooth.
  19. 19Pour the batter over the marinated wings and mix well ensuring each wing is coated with batter.
  20. 20Pour the batter over the marinated wings and mix well ensuring each wing is coated with batter.
  21. 21Pour the batter over the marinated wings and mix well ensuring each wing is coated with batter.
  22. 22Heat the oil in a wok to 370°F or 190°C. Fry the chicken wings one at a time, starting with the drumettes.
  23. 23Heat the oil in a wok to 370°F or 190°C. Fry the chicken wings one at a time, starting with the drumettes.
  24. 24Heat the oil in a wok to 370°F or 190°C. Fry the chicken wings one at a time, starting with the drumettes.
  25. 25Fry the chicken at medium heat for about 5-7 minutes or until they are light golden brown.
  26. 26Fry the chicken at medium heat for about 5-7 minutes or until they are light golden brown.
  27. 27Fry the chicken at medium heat for about 5-7 minutes or until they are light golden brown.
  28. 28Increase the heat to 400°F or 200°C, and fry for 30 seconds to 1 minute for the second frying.
  29. 29Increase the heat to 400°F or 200°C, and fry for 30 seconds to 1 minute for the second frying.
  30. 30Increase the heat to 400°F or 200°C, and fry for 30 seconds to 1 minute for the second frying.
  31. 31Lastly, sprinkle some more garlic salt and plate your wings.
  32. 32Lastly, sprinkle some more garlic salt and plate your wings.
  33. 33Lastly, sprinkle some more garlic salt and plate your wings.

Ingredients

  • 2 chicken wing
  • 2 chicken wing
  • 2 chicken wing
  • 2 tsp garlic salt
  • 2 tsp garlic salt
  • 2 tsp garlic salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 1 tbsp cooking wine
  • 1 tbsp cooking wine
  • 1 tbsp cooking wine
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 1 tsp chicken bouillon powder
  • 1 tsp chicken bouillon powder
  • 1 tsp chicken bouillon powder
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 12 oz oil
  • 12 oz oil
  • 12 oz oil

Equipment

wokchopsticksknifepaper towelbowlmeasuring spoonsinfrared thermometer