Chicken Wings (gfo) Recipe

Prepare wings

Pat the 24 chicken wing pieces dry with paper towels. Place in a large bowl. Sprinkle 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp optional baking powder over wings. Toss to coat evenly. Let rest 15–20 minutes at room temperature (or refrigerate up to 4 hours).

Make batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch and 0.5 tsp baking powder. In a separate bowl combine 1 cup cold water, 1 lightly beaten egg and 4 ice cubes; stir briefly to keep the batter cold. Pour wet into dry and whisk just until combined — a few small lumps are fine. Batter should be fairly thin but cling to wings; if too thick, add 1–2 tbsp cold water.

Coat wings

Working in batches, dredge seasoned wings in the dry flour/cornstarch mixture (reserve a little of the dry mix if you want extra crunch), then dip each wing into the cold batter, letting excess drip off. For extra crispness, you may lightly toss battered wings in reserved dry mix after battering.

Heat oil

Pour 1.5 cups neutral oil into a deep, heavy-bottomed pot or deep fryer so it reaches about 2–3 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and brown slowly.

Fry wings — first cook (blanch)

Fry wings in batches of 6–8 pieces so they have room; cook for 6–7 minutes until pale golden and cooked through but not deeply browned. Remove to a wire rack set over a sheet pan.

Fry wings — second cook (crisp)

Increase oil temperature to 375°F (190°C). Return wings in batches and fry 2–3 minutes more until deep golden-brown and crisp. Drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 90°C) while finishing remaining wings.

BBQ sauce (if chosen)

In a small saucepan combine 1 cup store-bought barbecue sauce, 1 tbsp honey and 1 tsp apple cider vinegar. Warm over medium-low heat, stirring, until glossy and slightly reduced (2–3 minutes). Toss fried wings in the warm sauce to coat evenly, or brush sauce on just before serving. Serve immediately.

Gochujang sauce (if chosen)

In a small skillet or saucepan combine 3 tbsp gochujang, 2 tbsp honey or brown sugar, 1 tbsp soy sauce (or tamari), 1 tsp rice vinegar, 0.5 tsp sesame oil and 1 minced garlic clove. Warm gently over low heat, stirring until sugar dissolves and sauce becomes glossy, about 2 minutes. Toss fried wings in the sauce until evenly coated. Garnish with toasted sesame seeds and sliced scallions if desired.

Salt & Pepper finish (if chosen)

Toss hot fried wings in a large bowl with 1 tsp coarse sea salt, 1 tsp coarsely ground white or black pepper and optional 0.25 tsp five-spice powder. Add sliced scallions and 1 tbsp toasted sesame seeds and toss briefly. Serve immediately so the exterior remains crisp.