Super crunchy on the outside with tender and juicy meat inside. Even after a couple of hours, this chicken wings WON'T get soggy or mushy. My Husband is not a picky eater, but when it comes to his chicken and fish, this is the only way he would eat them.
For me, other than how easy and quick this recipe is, it's that I'm not really into heavy thick batter on my fried food. I prefer a light batter because the thick one usually makes me full in just a couple of bite.
My secret to this is in the Double Frying method and a meat Seasoning Injector!
Double frying is when you fry your chicken in high heat until it's about 80% done and then you take it out and set it aside about at least 2-3 minutes. And then you toss it back in high heat for another couple of minutes until it's done. It's the secret of a crispy food even after you pour a sauce all over it.
I used my deep fryer to fry my chicken but you can always use a regular pan.
OK, let's go!
1 lb. Chicken Wings
Vegetable Oil - enough for deep frying
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Chicken Batter 1/2 cup Corn Starch
1/2 cup Flour
1/4 cup Water
Mix together Chicken Seasoning: salt, black pepper, paprika, garlic powder, and onion powder.
Season the wings with the chicken seasonings. Let sit in the fridge for at least an hour. The longer it sits, the better it taste but I like to cheat and poke a couple of holes on my chicken wings with a Seasoning Injector before I cover it with seasoning.
Add the corn starch, flour and water. Mix thoroughly until evenly coated.
Heat up the oil.
Fry the chicken wings in the oil for about 5-6 minutes. Be careful not to overcrowd your wings.
Remove the chicken from the oil and let it sit for about 2 minutes. You can continue frying the remaining chicken wings while letting this batch sit and cool.
Toss the chicken back in again for another 2 minutes.