Fried Chicken Wings All Flats

Serves 1
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Directions

  1. 1Place the cleaned all-flat chicken wings into a bowl.
  2. 2Season the chicken with Sazon, onion powder, garlic powder, Italian seasoning, Lawry's seasoning salt, smoked paprika, and black pepper.
  3. 3Add two eggs and Louisiana hot sauce to the chicken.
  4. 4Mix everything thoroughly to coat the chicken wings.
  5. 5Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 1 to 1.5 hours.
  6. 6Add a couple of tablespoons of plain flour and cornstarch to the marinated chicken wings to create a thick batter.
  7. 7Mix the flour and cornstarch into the chicken.
  8. 8In a separate bowl, combine one cup of plain flour and one-third cup of cornstarch.
  9. 9Add the same dry seasonings (except Sazon) to the flour and cornstarch mixture.
  10. 10Whisk the dry ingredients together.
  11. 11Add the marinated chicken wings to the seasoned flour mixture and pack the coating on real tight.
  12. 12Place the coated chicken wings on a baking rack and let them adhere for 10 minutes.
  13. 13Heat peanut oil in a pot to 365 degrees Fahrenheit.
  14. 14Carefully add the chicken wings to the hot oil in two batches to avoid overcrowding.
  15. 15Fry the chicken for 8 to 10 minutes until hard and crispy.
  16. 16Remove the fried chicken from the oil using a slotted spoon.
  17. 17Bring the oil temperature back up to 365 degrees Fahrenheit for the next batch.
  18. 18Place the fried chicken wings on a plate lined with paper.

Ingredients

  • 2 lbs flat wing portions
  • 1 pkt Sazon
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Lawry’s seasoned salt
  • Italian seasoning
  • Black pepper
  • Louisiana hot sauce
  • 2 eggs
  • 1 cup all-purpose flour
  • 0.33 cup corn starch
  • peanut oil

Equipment

bowlplastic wrapbaking rackbaking sheetpotwhiskslotted spoon

Tips

  • Season chicken heavily, but without measuring.
  • The hot sauce is for flavor, not heat.
  • Do not overcrowd the pot when frying.

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