I like to make chicken wings a couple of times a month because it is an inexpensive meal and you can literally eat them at any time of the day. This recipe will leave you with a tasty crunchy on the outside and but still nice and moist on the inside chicken wings. There really isn’t anything complex about making these chiken wings. The only thing you need to do is have a thermometer that is safe up to hot temperatures.
You want to keep the temperature in the optimal range, where the wings will cook fast and get crispy. The temparature should be between 350F and 375F. This can take some trial and error to hit this range, especially if you are flying blind without a thermometer.
It’s still possible to do it without a thermometer though, get your oil just to a point where when a drop of water hits it, it starts to sizzle. After this point, you want to keep it from getting much hotter. Don’t increase the heat more, or it could begin to smoke.
While the oil is heating up, dry off your chicken wings with a paper towel. They will sizzle less and crisp up better if the skin is nice and dry.
Once you reach this temperature range and the oil is nice and sizzle, you want to gently add in the chicken wings. Be careful not to splatter the oil, Simply watch the wings closely until they are a nice golden brown. You will likely need to flip them over at some point unless your oil is fairly deep.
- 3/4 pounds chicken wings
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1/2 tbsp salt
- oil, for frying
- 1 tbsp ground ginger
- 2 tsp five-spice
- 4 green chillies, sliced and deseeded
- 5 green chillies, halved and deseeded
- In a large bowl, whisk the cornstarch, baking powder, and salt until combined. Add in the chicken wings and toss until evenly coated. Set aside for 10 minutes.
- In a separate large bowl, whisk together ground ginger and five-spice. Set aside.
- Heat oil in a large skillet until the temperature comes up to 375F.
- Fry the coated chicken wings, tapping off the excess breading before dropping in the oil. Fry the wings for 8-12 minutes or until golden brown and cooked through.
- Remove the wings from the oil and set on a baking sheet with a rack or paper towels to dry.
- Add all the green chillies to the oil and let fry for 1-2 minutes, then remove with a spider or slotted spoon. Turn off the heat.
- Add the chillies and 1/4 cup of hot oil to the bowl with the ginger and the five-spice. Stir until combined to make the coating for the fried wings.
- Add the chicken wings to the seasoning mixture and toss until coated evenly. Serve.