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