Fried Chicken Wings All Flats

Serves 1
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Directions

  1. 1Season the chicken heavily with Sazon, onion powder, garlic powder, Italian seasoning, Lawry’s seasoned salt, smoked paprika, and black pepper.
  2. 2Season the chicken heavily with Sazon, onion powder, garlic powder, Italian seasoning, Lawry’s seasoned salt, smoked paprika, and black pepper.
  3. 3Season the chicken heavily with Sazon, onion powder, garlic powder, Italian seasoning, Lawry’s seasoned salt, smoked paprika, and black pepper.
  4. 4Add two eggs and Louisiana hot sauce.
  5. 5Add two eggs and Louisiana hot sauce.
  6. 6Add two eggs and Louisiana hot sauce.
  7. 7Mix all ingredients.
  8. 8Mix all ingredients.
  9. 9Mix all ingredients.
  10. 10Let this marinate in the fridge for about an hour to an hour and a half.
  11. 11Let this marinate in the fridge for about an hour to an hour and a half.
  12. 12Let this marinate in the fridge for about an hour to an hour and a half.
  13. 13Add a cup of plain flour and a third cup of cornstarch to the marinated chicken.
  14. 14Add a cup of plain flour and a third cup of cornstarch to the marinated chicken.
  15. 15Add a cup of plain flour and a third cup of cornstarch to the marinated chicken.
  16. 16Add flour and cornstarch to a bowl with the same dry seasonings except for the Sazon.
  17. 17Add flour and cornstarch to a bowl with the same dry seasonings except for the Sazon.
  18. 18Add flour and cornstarch to a bowl with the same dry seasonings except for the Sazon.
  19. 19Add wings and pack it in real tight.
  20. 20Add wings and pack it in real tight.
  21. 21Add wings and pack it in real tight.
  22. 22Let the breaded chicken sit for 10 minutes.
  23. 23Let the breaded chicken sit for 10 minutes.
  24. 24Let the breaded chicken sit for 10 minutes.
  25. 25Heat peanut oil up to 365.
  26. 26Heat peanut oil up to 365.
  27. 27Heat peanut oil up to 365.
  28. 28Fry the wings in two batches.
  29. 29Fry the wings in two batches.
  30. 30Fry the wings in two batches.
  31. 31Fry for 8 to 10 minutes.
  32. 32Fry for 8 to 10 minutes.
  33. 33Fry for 8 to 10 minutes.

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

bowlcutting boardpot

Tips

  • Marinate the chicken for about an hour to an hour and a half.
  • The hot sauce is just there to give the wings flavor, not heat.