CornstarchRatio approximately 5:1 with flour~2½ tbspest.
Garlic powder~½ tspest.
Black pepper~¼ tspest.
Sugara pinch
SaltTo taste, for seasoning powder and brine~½ tspest.
WaterFor brine mixture (optional)~2 cupsest.
Oil for fryingFor deep frying~4-6 cupsest.
Steps
1
Prepare the chicken mid-wings. Use scissors to cut between the two bones. Use a small knife to scrape away the connective tissue around the thicker bone, ensuring all the tendons are removed cleanly.
2
Hold the thicker bone and press downward while pulling, allowing the thinner bone to separate. Repeat the process with the thinner bone until both bones are completely separated, creating a 'tulip' shaped chicken wing.
3
Mix together flour, cornstarch, garlic powder, black pepper, sugar, and salt to create the coating mixture. The ratio of cornstarch to flour should be approximately 5:1.
4
If you have time, soak the chicken wings in salt water (salt to water ratio approximately 1:10) to firm up the meat and enhance juiciness.
5
Remove the chicken wings, briefly dip them in water, coat lightly with the flour mixture, then dip in water again to ensure the coating adheres well before frying.
6
Heat oil in a deep fryer to the appropriate temperature. Place the coated chicken wings into the hot oil and fry until golden brown and cooked through, with a crispy exterior.
7
Once golden to your preference, remove the wings and allow excess oil to drain. The exterior should be crispy while the meat inside remains tender and juicy.
PrimedTableBETA
