Crispy Fried Chicken Wings

Steps

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1. 1
   Place chicken wings in a bowl and season with garlic powder, salt, and black pepper. Mix well and let brine.
   ▶ ≈0:00
2. 2
   Heat 2 quarts of neutral oil over high heat to frying temperature.
   ▶ ≈0:21
3. 3
   In a separate bowl, combine all-purpose flour, cornstarch, baking powder, salt, onion powder, garlic powder, ginger powder, paprika, nutmeg, black pepper, sugar, and cayenne pepper to make the dry batter.
   ▶ ≈1:04
4. 4
   Take 4 tablespoons of the dry batter and mix with 1/3 cup of water to create a wet batter.
   ▶ ≈1:55
5. 5
   Wearing gloves, dip each brined chicken wing into the wet batter, then coat thoroughly in the dry batter.
   ▶ ≈2:28
6. 6
   Carefully lower each coated chicken wing into the hot oil, away from your body to prevent splashing. Keep your hands wet to protect against burns.
   ▶ ≈3:24
7. 7
   Fry until the chicken wings turn golden brown for the first fry.
   ▶ ≈5:57
8. 8
   Remove the chicken wings and let cool briefly. Place them back into the hot oil for a second fry (Korean double-fry method) to maximize crispiness.
   ▶ ≈6:35
9. 9
   Remove the fried chicken wings and let cool to serving temperature. Serve with your choice of sauce such as sriracha or ketchup.
   ▶ ≈7:20