Serves 1
Directions
- 1Season the chicken heavily with Sazon, onion powder, garlic powder, Italian seasoning, Lawry’s seasoned salt, smoked paprika, and black pepper.
- 2Add two eggs and Louisiana hot sauce.
- 3Mix all ingredients.
- 4Let this marinate in the fridge for about an hour to an hour and a half.
- 5Add a cup of plain flour and a third cup of cornstarch to the marinated chicken.
- 6Add flour and cornstarch to a bowl with the same dry seasonings except for the Sazon.
- 7Add wings and pack it in real tight.
- 8Let the breaded chicken sit for 10 minutes.
- 9Heat peanut oil up to 365.
- 10Fry the wings in two batches.
- 11Fry for 8 to 10 minutes.
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
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.
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