Tebasaki Chicken Wings Recipe
Crispy chicken wings tossed in homemade potato starch breading.
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Ingredients
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Chicken Wings
Breading
Frying
Method
Preparation of Chicken
- 1
Clean and Dry the Wings
Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure the skin crisps up during frying.
- 2
Season the Wings
In a large bowl, season the chicken wings with salt and black pepper. Toss to coat evenly and set aside for 15 minutes to allow the seasoning to penetrate.
Breading the Wings
- 3
Mix the Breading Ingredients
In a large mixing bowl, combine potato starch, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper (if using). Stir until evenly mixed.
- 4
Coat the Wings
Dredge each seasoned chicken wing in the potato starch mixture, ensuring they are fully coated. Shake off any excess breading and place the wings on a wire rack.
Frying
- 5
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Wings
Carefully add the breaded chicken wings to the hot oil in small batches, avoiding overcrowding. Fry for 8-10 minutes or until the wings are golden brown and crispy.
- 7
Drain the Wings
Use a slotted spoon to remove the wings from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Serving
- 8
Serve Warm
Serve the crispy tebasaki chicken wings warm with your favorite dipping sauce or enjoy them as is!