Crunchy Fried Chicken Wings

Very simple and easy to make, yet delicious, crispy and finger-licking good. These crunchy chicken wings are great for snack, appetizer or your main dish. Crunchy and crispy on the outside, yet very tender and juicy in the inside. These chicken wings are tasty the way they are, or you can spice it up to the next level with your favorite condiments. Our favorite ones are pairing the wings up with mayo + ketchup, ranch, chili sauce or even with just ketchup.

Did I mention that these crunchy chicken wings are super easy to make? Once you got all the ingredients ready – which are mostly are the usual pantry items – you just mix them all together in a mixing bowl. Throw the chicken wings into that bowl. Coat them well. Cover it up and let them marinate in the fridge for, at least, two hours. Then, deep fry those coated wings until golden brown. Set aside, then, bon appetite! Easy peasy lemon squeasy, right? Let’s get cooking, shall we?

Tool I used:

• Deep Fryer – It is quite handy to have deep fryer at home if you love to make AND EAT crunchy food. I can just leave the frying oil in the deep fryer for next time and re-use the oil after several use – and avoid cleaning oily tools too often.

Tip: If you do not have potato starch, you can replace it with rice flour. The potato starch or rice flour is the one that will give the chicken wings the crunch. Another tip is to let the chicken marinate with the batter for at least two hour prior to frying – overnight will be better. Also, this chicken wings are good the way they are, or you can also eat them with your favorite condiments.

Ingredient:

• 2 lbs. chicken wings
• ½ cup all-purpose flour
• 1 cup potato starch
• 2 tablespoons paprika powder
• 1 tablespoon garlic powder
• 1 teaspoon chicken stock powder (optional)
• Salt and pepper
• Vegetable oil to fry

Direction:

• In a large mixing bowl, add all-purpose flour, potato starch, paprika powder, garlic powder, chicken stock powder, salt, and pepper. Mix them thoroughly.
• Add cleaned chicken wings. Coat all surfaces of the chicken well. Cover with plastic wrap and refrigerate for at least 2 hours prior to frying.
• Pre-heat vegetable oil in a deep pot or deep fryer.
• Once heated, place some chicken wings into the pot or deep fryer. However, do not overcrowd it. Fried for about 15-30 minutes or until the wings are golden brown. Set aside.
• Repeat frying the chicken wings until all are cooked.
• Enjoy them while it’s hot! Be careful not to burn your tongue. You can eat it with ketchup, chili sauce or other condiments.