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