Fried Chicken Wings All Flats

1h 10m
Serves 1
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Directions

  1. 1Take two pounds of cleaned flat chicken wings.
  2. 2Add a packet of Sazon to the chicken.
  3. 3Add onion powder to the chicken.
  4. 4Add garlic powder to the chicken.
  5. 5Add Italian seasoning to the chicken.
  6. 6Add Lawry's seasoning salt to the chicken.
  7. 7Add smoked paprika to the chicken.
  8. 8Add black pepper to the chicken.
  9. 9Crack two eggs into the chicken.
  10. 10Add Louisiana hot sauce to the chicken.
  11. 11Mix the chicken and seasonings until well combined.
  12. 12Cover the chicken with plastic wrap and let it marinate in the fridge for about 1 to 1.5 hours.
  13. 13Take 1 cup of plain flour and 1/3 cup of cornstarch.
  14. 14Add a couple of tablespoons of the flour and cornstarch mixture to the marinated chicken.
  15. 15Mix the flour and cornstarch into the chicken until it looks like a thick batter.
  16. 16Add more flour and cornstarch to a separate bowl.
  17. 17Add onion powder to the flour and cornstarch mixture.
  18. 18Add Italian seasoning to the flour and cornstarch mixture.
  19. 19Add Lawry's seasoning salt to the flour and cornstarch mixture.
  20. 20Add black pepper to the flour and cornstarch mixture.
  21. 21Whisk the dry ingredients together.
  22. 22Add the marinated chicken wings to the dry mixture and pack it in real tight to coat the wings.
  23. 23Place the breaded chicken wings on a wire rack to adhere for 10 minutes.
  24. 24Heat peanut oil in a pot to 365°F (185°C).
  25. 25Carefully place the chicken wings into the hot oil for the first batch, ensuring not to overcrowd the pot.
  26. 26Fry the chicken for 8 to 10 minutes, or until hard and golden brown.
  27. 27Remove the fried chicken from the oil using a slotted spoon.
  28. 28Bring the oil temperature back up to 365°F (185°C).
  29. 29Carefully place the remaining chicken wings into the hot oil for the second batch.
  30. 30Fry the second batch of chicken for 8 to 10 minutes, or until hard and golden brown.
  31. 31Remove the fried chicken from the oil using a slotted spoon.
  32. 32Place a sheet of paper on a plate and arrange the fried chicken wings on top.

Ingredients

  • 2 lbs flat wing portions
  • 1 packet 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 sheetcooling rackDutch oventhermometerslotted spoonplatepaper towel

Tips

  • Season the chicken heavily for maximum flavor.
  • The hot sauce is for flavor, not heat.
  • Do not overcrowd the pot when frying.

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