Crispy Fried Chicken 🍗👨🏻‍🍳🔥

Ingredients

• 420 g Chicken Wings (fresh, skin on; about 1 pound)
• 1 tsp Garlic (freshly minced)
• 0.5 tsp Salt (kosher or table salt)
• 0.125 tsp Black Pepper (freshly ground)
• 0.75 cup All-Purpose Flour (sifted)
• 1 tbsp Cornstarch (helps create extra crispness)
• 0.5 tsp Salt (for batter seasoning)
• 0.25 tsp Baking Powder (creates light, airy batter)
• 0.5 tsp Onion Powder
• 0.25 tsp Garlic Powder
• 0.25 tsp Ground Ginger
• 0.25 tsp Paprika
• 0.25 tsp Ground Nutmeg
• 0.25 tsp Black Pepper (for batter seasoning)
• 0.25 tsp Sugar
• 0.25 tsp Cayenne Pepper (optional for heat)
• 0.33 cup Water (room temperature)
• 2 cup Vegetable Oil (neutral oil with high smoke point for deep frying)

Instructions

1. Season the Chicken

   Place the chicken wings in a mixing bowl. Add 1 tsp minced garlic, ½ tsp salt, and 1⁄8 tsp black pepper. Toss until the wings are evenly coated.

   Time: PT5M

2. Prepare the Dry Coating

   In a separate bowl combine ¾ cup all‑purpose flour, 1 tbsp cornstarch, ½ tsp salt, ¼ tsp baking powder, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp ground ginger, ¼ tsp paprika, ¼ tsp ground nutmeg, ¼ tsp black pepper, ¼ tsp sugar, and optional ¼ tsp cayenne pepper. Whisk to distribute evenly.

   Time: PT5M

3. Make the Batter

   Gradually add ⅓ cup water to the dry coating while whisking, creating a smooth, slightly thick batter. Split the batter into two shallow dishes – one for dipping and one for a second coating if desired.

   Time: PT3M

4. Coat the Wings

   Take each seasoned wing, dip it into the batter, letting excess drip off, then roll it in the remaining dry flour mixture until fully covered. Place coated wings on a plate while you finish the batch.

   Time: PT5M

5. Heat the Oil

   Pour 2 cups vegetable oil into the deep pot and heat over medium‑high heat until it reaches 350°F (175°C). Use a thermometer or test with a small breadcrumb – it should sizzle and turn golden in 15‑20 seconds.

   Time: PT5M

   Temperature: 350°F

6. Fry the Wings

   Carefully lower a few wings into the hot oil using tongs. Fry for 8‑10 minutes, turning once, until the coating is deep golden‑brown and the internal temperature of the meat reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

7. Drain and Rest

   Remove the fried wings with tongs and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

20g

Carbohydrates

15g

Fat

25g

Fiber

1g