Fried Chicken Wings (6) Recipe
crispy wings with Korean BBQ/Teriyaki sauce
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Ingredients
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For the Wings
For the Sauce
Method
Preparing the Wings
- 1
Clean and Dry the Wings
Rinse the chicken wings under cold water and pat them dry with paper towels. This step is crucial for achieving crispy skin.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create a seasoned coating.
- 3
Coat the Wings
Add the chicken wings to the bowl with the dry mixture and toss them until they are evenly coated.
Frying the Wings
- 4
- 5
Fry the Wings
Carefully lower the coated chicken wings into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 8-10 minutes or until golden brown and cooked through. Use a meat thermometer to check if they reach an internal temperature of 75°C (165°F).
- 6
Drain and Cool
Once cooked, remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil. Let them cool for a few minutes before tossing them in the sauce.
Preparing the Sauce
- 7
- 8
Garnish the Wings
Drizzle the sauce over the fried wings, and toss them gently to coat evenly. Sprinkle sesame seeds on top and garnish with chopped green onions.