Crispy Fried Chicken Wings
Ingredients
~2 pounds of chicken wings = ~15 chicken wings
Light Breading:
½ cup of corn starch
½ cup of potato starch
1 tbsp of Baking powder (aluminum-free! Otherwise the wings might taste bitter)
1/2 tbsp of Salt (or to taste)
½ tbsp of Pepper (or to taste)
1 tbsp of curry powder
Sauce:
Can be whatever you want! Honey mustard, honey sriracha, buffalo, garlic soy sauce, garlic parm, etc, etc.
Buffalo Sauce:
½ stick of butter
¼ cup of frank’s hot sauce
Garlic Soy Sauce:
½-1 whole garlic bulb
3 thin slices of ginger
¼ cup of soysauce
⅛ cup of sriracha
3 tbsps of sesame oil
Honey Sriracha
¼ cup sriracha
¼ cup honey
INSTRUCTIONS!
Take out chicken wings and leave in room temp for 30 minutes.
Boil some water in a pot deep enough to blanch chicken wings to get rid of impurities.
Blanch or flash boil chicken wings for 3 seconds.
Lay chicken wings on a baking rack and put in the fridge uncovered overnight to dry out skin or if you don’t have time, pat dry with paper towels.
Preheat the oven to 250 degrees Fahrenheit.
Coat chicken wings with light breading.
Place the wings on a cooking rack in a sheet pan.
Once the oven is at 250 degrees Fahrenheit, place the wings in the oven and bake for 30 minutes.
Make whatever coating sauce you want! Honey mustard, honey sriracha, buffalo, garlic soy sauce, garlic parm, etc, etc.
Once the 30 minutes is up, increase oven temperature to 425 degrees Fahrenheit and bake for 35-40 minutes.
You can coat the wings with sauce and eat at this point or if you extra, extra crispness, heat up some oil in a pan on the stove and pan fry wings for 10 seconds on each side and place back on the baking rake to drain. Coat wings with sauce and eat or if you have some slow eaters like I do, put the sauce in a separate bowl for dipping! Enjoy!
