Fried Chicken Wings Plate W/ Rice Recipe
7 piece fried chicken wings, rice, mac, kimchi
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Ingredients
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Fried Chicken Wings
Rice
Macaroni and Cheese
Kimchi
Method
Fried Chicken Wings
- 1
Prepare Chicken Wings
Rinse the chicken wings under cold water and pat them dry with paper towels.
- 2
Marinate
In a bowl, combine the buttermilk and egg. Add the chicken wings and let them marinate for at least 30 minutes in the refrigerator.
- 3
Prepare Coating
In another bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- 4
Coat Wings
Remove the chicken wings from the marinade, allowing excess buttermilk to drip off. Dredge them in the flour mixture until fully coated.
- 5
Heat Oil
In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Wings
Carefully add the coated wings to the hot oil, frying them in batches for about 8-10 minutes until golden brown and cooked through. Remove and drain on paper towels.
Rice
- 7
Rinse Rice
Rinse the white rice under cold water until the water runs clear.
- 8
Cook Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until water is absorbed and rice is tender.
Macaroni and Cheese
- 9
Cook Macaroni
In a pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 10
- 11
Combine
Add the drained macaroni to the cheese sauce and stir to combine until pasta is well coated.
Kimchi
- 12
Serve Kimchi
Scoop out kimchi into a serving bowl, ready to serve alongside the fried chicken wings, rice, and macaroni.
