Directions
- 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.
- 2In 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.
- 3Add 1/3 cup of water to the dry batter mix, then mix until it reaches the desired consistency.
- 4Split the batter into two bowls. Dip each chicken wing into the watery batter first then coat it with the dry batter mix
- 5Heat 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.
- 6Fry the chicken wings for 8-10 minutes, or until golden brown and crispy. Feel free to double fry.
- 7Remove the fried chicken wings from the oil and drain on a mesh strainer.
- 8For an extra crispy finish, you can optionally double fry the chicken wings in very hot oil.
- 9Serve and enjoy!
Ingredients
- 420 g chicken wings
- 1 tsp garlic
- 0.5 tsp salt
- 0.125 tsp black pepper
- 0.75 cup AP flour
- 1 tbsp corn starch
- 0.25 tsp baking powder
- 0.5 tsp onion powder
- 0.25 tsp garlic powder
- 0.25 tsp ginger powder
- 0.25 tsp paprika
- 0.25 tsp nutmeg
- 0.25 tsp black pepper
- 0.25 tsp sugar
- 0.25 tsp cayenne pepper
- 1 tbsp Capsaicin Hot & Spicy Powder
- 1 third cup water
- 2 qt oil
Equipment
bowlmeasuring spoonschopstickspotfrying pantongsmesh strainerpastry brush
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