These wings boast a golden-brown exterior with a tender, juicy interior, making them the perfect crowd-pleaser for parties or a cozy night in.
Ingredients
Scale:
2 pounds Chicken wings
1 cup All-purpose flour
1/2 cup Cornstarch
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Cayenne pepper (optional)
Oil for frying (about 4-6 cups)
Instructions
Begin by patting the chicken wings dry with paper towels. This step is crucial to achieve a crispy texture.
In a large bowl, combine the chicken wings with salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to ensure each wing is evenly coated. Let them marinate in the refrigerator for at least 30 minutes, or overnight for more flavor.
Heat the oil in a deep frying pot or a heavy-bottomed skillet over medium heat until it reaches 350°F (175°C).
While the oil heats, in a separate bowl, mix the flour and cornstarch. Dredge each chicken wing in the flour mixture, shaking off any excess.
Carefully place the wings into the hot oil in batches, making sure not to overcrowd the pot. Fry for about 8-10 minutes or until they are cooked through and golden brown.
Using a slotted spoon, remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil.
For extra crispiness, increase the oil temperature to 375°F (190°C) and return the wings to the oil for an additional 2-3 minutes.
Once done, remove the wings again and let them drain. Serve hot with your favorite dipping sauces!
