Fried Chicken Wing 6pcs Recipe

Prepare wings

Pat the 6 chicken wings dry with paper towels. If whole wings, optionally separate at the joint into drumette and flat. Drying helps the coating stick and promotes crispness.

Lightly season the wings with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Add 1 tbsp soy sauce and 1 tsp neutral oil; toss to coat evenly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If using plain option, omit the soy sauce in the marinade and keep seasoning minimal.

While wings marinate, combine 3 tbsp all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or tray. Whisk to break lumps and ensure an even mixture.

When ready to fry, dredge each wing in the dry mixture, pressing lightly so a thin, even coating adheres. Shake off excess. Place coated wings on a wire rack for 5 minutes—this helps the coating set and reduces splatter when frying.

Pour about 800 ml neutral frying oil into a deep pot or heavy-bottomed pan to achieve 3–4 cm (1–1.5 in) depth. Heat oil over medium-high heat to 175°C (350°F). If you don’t have a thermometer, test with a small piece of bread or a little batter: it should sizzle steadily and brown in ~45–60 seconds.

Fry the wings in a single layer (do not overcrowd) for 6–8 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 75°C (165°F). For extra crispness, remove the wings after initial fry and rest on a wire rack for 3 minutes, then return to oil at 190°C (375°F) for 45–60 seconds for a double-fry finish.

Transfer fried wings to a wire rack or paper towel–lined tray. Sprinkle a pinch of salt while hot if desired.

Soy Garlic (if selected)

Warm 60 ml prepared soy garlic sauce in a small saucepan over low heat for 1–2 minutes, stirring. Toss the hot fried wings in the warmed sauce until evenly coated, or serve sauce on the side for dipping. If tossing, return wings to the rack briefly to let excess sauce set so they remain slightly crisp.

Plain (if selected)

If customer chooses Plain, do not toss wings in sauce. Serve with lemon wedges and optional extra salt on the side for dipping.

Optionally sprinkle sesame seeds and chopped green onions over sauced wings. Plate 6 pieces and serve immediately with the chosen sauce on the side if not tossed.