Crispy Fried Chicken

20 mins
Serves 6
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Directions

  1. 1In a bowl, mix 420g of chicken wings with 1 tsp of garlic, 0.5 tsp of salt, and 0.125 tsp of black pepper.
  2. 2In a bowl, mix 420g of chicken wings with 1 tsp of garlic, 0.5 tsp of salt, and 0.125 tsp of black pepper.
  3. 3In a bowl, mix 420g of chicken wings with 1 tsp of garlic, 0.5 tsp of salt, and 0.125 tsp of black pepper.
  4. 4In another bowl, mix 0.75 cup of AP flour, 1 tbsp of corn starch, 0.5 tsp of salt, 0.25 tsp of baking powder, 0.5 tsp of onion powder, 0.25 tsp of garlic powder, 0.25 tsp of ginger powder, 0.25 tsp of paprika, 0.25 tsp of nutmeg, 0.25 tsp of black pepper, and 0.25 tsp of sugar.
  5. 5In another bowl, mix 0.75 cup of AP flour, 1 tbsp of corn starch, 0.5 tsp of salt, 0.25 tsp of baking powder, 0.5 tsp of onion powder, 0.25 tsp of garlic powder, 0.25 tsp of ginger powder, 0.25 tsp of paprika, 0.25 tsp of nutmeg, 0.25 tsp of black pepper, and 0.25 tsp of sugar.
  6. 6In another bowl, mix 0.75 cup of AP flour, 1 tbsp of corn starch, 0.5 tsp of salt, 0.25 tsp of baking powder, 0.5 tsp of onion powder, 0.25 tsp of garlic powder, 0.25 tsp of ginger powder, 0.25 tsp of paprika, 0.25 tsp of nutmeg, 0.25 tsp of black pepper, and 0.25 tsp of sugar.
  7. 7Add 1/3 cup of water to the dry batter mix, then mix until it reaches the desired consistency.
  8. 8Add 1/3 cup of water to the dry batter mix, then mix until it reaches the desired consistency.
  9. 9Add 1/3 cup of water to the dry batter mix, then mix until it reaches the desired consistency.
  10. 10Split the batter into two bowls. Dip each chicken wing into the watery batter first then coat it with the dry batter mix
  11. 11Split the batter into two bowls. Dip each chicken wing into the watery batter first then coat it with the dry batter mix
  12. 12Split the batter into two bowls. Dip each chicken wing into the watery batter first then coat it with the dry batter mix
  13. 13Heat 2 quarts of oil in a frying pan. Once hot, carefully place the battered chicken wings in the oil, making sure to throw them away from you to avoid splatters.
  14. 14Heat 2 quarts of oil in a frying pan. Once hot, carefully place the battered chicken wings in the oil, making sure to throw them away from you to avoid splatters.
  15. 15Heat 2 quarts of oil in a frying pan. Once hot, carefully place the battered chicken wings in the oil, making sure to throw them away from you to avoid splatters.
  16. 16Fry the chicken wings for 8-10 minutes, or until golden brown and crispy. Feel free to double fry.
  17. 17Fry the chicken wings for 8-10 minutes, or until golden brown and crispy. Feel free to double fry.
  18. 18Fry the chicken wings for 8-10 minutes, or until golden brown and crispy. Feel free to double fry.
  19. 19Remove the fried chicken wings from the oil and drain on a mesh strainer.
  20. 20Remove the fried chicken wings from the oil and drain on a mesh strainer.
  21. 21Remove the fried chicken wings from the oil and drain on a mesh strainer.
  22. 22For an extra crispy finish, you can optionally double fry the chicken wings in very hot oil.
  23. 23For an extra crispy finish, you can optionally double fry the chicken wings in very hot oil.
  24. 24For an extra crispy finish, you can optionally double fry the chicken wings in very hot oil.
  25. 25Serve and enjoy!
  26. 26Serve and enjoy!
  27. 27Serve and enjoy!

Ingredients

  • 420 g chicken wings
  • 420 g chicken wings
  • 420 g chicken wings
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.125 tsp black pepper
  • 0.125 tsp black pepper
  • 0.125 tsp black pepper
  • 0.75 cup AP flour
  • 0.75 cup AP flour
  • 0.75 cup AP flour
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp ginger powder
  • 0.25 tsp ginger powder
  • 0.25 tsp ginger powder
  • 0.25 tsp paprika
  • 0.25 tsp paprika
  • 0.25 tsp paprika
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp sugar
  • 0.25 tsp sugar
  • 0.25 tsp sugar
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 1 tbsp Capsaicin Hot & Spicy Powder
  • 1 tbsp Capsaicin Hot & Spicy Powder
  • 1 tbsp Capsaicin Hot & Spicy Powder
  • 1 third cup water
  • 1 third cup water
  • 1 third cup water
  • 2 qt oil
  • 2 qt oil
  • 2 qt oil

Equipment

bowlmeasuring spoonschopstickspotfrying pantongsmesh strainerpastry brush