Fried Chicken Wings

The secret to making super crispy fried chicken wings is double frying it.

I enjoy grocery shopping when I travel internationally. I bought some fried chicken seasoning when I travelled to Malaysia last year. You can get similar ones at most asian supermarkets here too.

Ingredients:

8 chicken wings, cut into drummette and wingnette, discard the wing tips
store bought seasoned flour for fried chicken
garlic salt and pepper blend (I like Kinder’s brand)
corn starch

Follow the instructions on your fried chicken seasoning mix. I added extra cornstarch just before deep frying it.

Don’t overcrowd the pot. I did mine in 2 batches.

Heat up enough oil to cover the wings, set it to 390F. I really love cooking on induction cooktop as you can easily set the temperature and set a timer too.

Put half the wings into the oil gently, let it fry for about 7 minutes. Lay the wings to cool on a wire rack. I used the wire rack from the toaster oven and set it on top of 2 small bowls with some old newspapers underneath to catch the dripping grease.

Deep fry the second batch of wings, and repeat the same step above.

Deep fry the first batch of wings for another 5 minutes, and again let it cool on a wire rack, and repeat the same with the second batch.

Sprinkle with garlic, salt and pepper blend. Serve immediately.

I made this dish for our Chinese New Year dinner and everyone loved the wings.