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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and ginger powder. Add the chicken wings and mix until well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix together the all-purpose flour and cornstarch. Set aside.
- 3
Dredge the Chicken
Remove the chicken wings from the marinade and let excess liquid drip off. Dredge each wing in the flour and cornstarch mixture, ensuring they are fully coated. Shake off any excess coating.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Carefully place the coated chicken wings into the hot oil in batches. Fry for about 10-12 minutes or until they are golden brown and fully cooked, flipping them halfway through.
- 6
Drain and Serve
Remove the fried wings and drain on paper towels. Serve hot with your choice of sauce or side.
