Fried Chicken Wings All Flats

Serves 1
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Directions

  1. 1Place the cleaned all-flat chicken wings into a bowl.
  2. 2Place the cleaned all-flat chicken wings into a bowl.
  3. 3Place the cleaned all-flat chicken wings into a bowl.
  4. 4Season the chicken with Sazon, onion powder, garlic powder, Italian seasoning, Lawry's seasoning salt, smoked paprika, and black pepper.
  5. 5Season the chicken with Sazon, onion powder, garlic powder, Italian seasoning, Lawry's seasoning salt, smoked paprika, and black pepper.
  6. 6Season the chicken with Sazon, onion powder, garlic powder, Italian seasoning, Lawry's seasoning salt, smoked paprika, and black pepper.
  7. 7Add two eggs and Louisiana hot sauce to the chicken.
  8. 8Add two eggs and Louisiana hot sauce to the chicken.
  9. 9Add two eggs and Louisiana hot sauce to the chicken.
  10. 10Mix everything thoroughly to coat the chicken wings.
  11. 11Mix everything thoroughly to coat the chicken wings.
  12. 12Mix everything thoroughly to coat the chicken wings.
  13. 13Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 1 to 1.5 hours.
  14. 14Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 1 to 1.5 hours.
  15. 15Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 1 to 1.5 hours.
  16. 16Add a couple of tablespoons of plain flour and cornstarch to the marinated chicken wings to create a thick batter.
  17. 17Add a couple of tablespoons of plain flour and cornstarch to the marinated chicken wings to create a thick batter.
  18. 18Add a couple of tablespoons of plain flour and cornstarch to the marinated chicken wings to create a thick batter.
  19. 19Mix the flour and cornstarch into the chicken.
  20. 20Mix the flour and cornstarch into the chicken.
  21. 21Mix the flour and cornstarch into the chicken.
  22. 22In a separate bowl, combine one cup of plain flour and one-third cup of cornstarch.
  23. 23In a separate bowl, combine one cup of plain flour and one-third cup of cornstarch.
  24. 24In a separate bowl, combine one cup of plain flour and one-third cup of cornstarch.
  25. 25Add the same dry seasonings (except Sazon) to the flour and cornstarch mixture.
  26. 26Add the same dry seasonings (except Sazon) to the flour and cornstarch mixture.
  27. 27Add the same dry seasonings (except Sazon) to the flour and cornstarch mixture.
  28. 28Whisk the dry ingredients together.
  29. 29Whisk the dry ingredients together.
  30. 30Whisk the dry ingredients together.
  31. 31Add the marinated chicken wings to the seasoned flour mixture and pack the coating on real tight.
  32. 32Add the marinated chicken wings to the seasoned flour mixture and pack the coating on real tight.
  33. 33Add the marinated chicken wings to the seasoned flour mixture and pack the coating on real tight.
  34. 34Place the coated chicken wings on a baking rack and let them adhere for 10 minutes.
  35. 35Place the coated chicken wings on a baking rack and let them adhere for 10 minutes.
  36. 36Place the coated chicken wings on a baking rack and let them adhere for 10 minutes.
  37. 37Heat peanut oil in a pot to 365 degrees Fahrenheit.
  38. 38Heat peanut oil in a pot to 365 degrees Fahrenheit.
  39. 39Heat peanut oil in a pot to 365 degrees Fahrenheit.
  40. 40Carefully add the chicken wings to the hot oil in two batches to avoid overcrowding.
  41. 41Carefully add the chicken wings to the hot oil in two batches to avoid overcrowding.
  42. 42Carefully add the chicken wings to the hot oil in two batches to avoid overcrowding.
  43. 43Fry the chicken for 8 to 10 minutes until hard and crispy.
  44. 44Fry the chicken for 8 to 10 minutes until hard and crispy.
  45. 45Fry the chicken for 8 to 10 minutes until hard and crispy.
  46. 46Remove the fried chicken from the oil using a slotted spoon.
  47. 47Remove the fried chicken from the oil using a slotted spoon.
  48. 48Remove the fried chicken from the oil using a slotted spoon.
  49. 49Bring the oil temperature back up to 365 degrees Fahrenheit for the next batch.
  50. 50Bring the oil temperature back up to 365 degrees Fahrenheit for the next batch.
  51. 51Bring the oil temperature back up to 365 degrees Fahrenheit for the next batch.
  52. 52Place the fried chicken wings on a plate lined with paper.
  53. 53Place the fried chicken wings on a plate lined with paper.
  54. 54Place the fried chicken wings on a plate lined with paper.

Ingredients

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