Recipe
Ingredients
1 kilo chicken wings
2 qt canola oil (vegetable oil or corn oil works)
1 ½ qt cornstarch
6-7 whole eggs
2 tbsp paprika
2 tbsp onion powder
3 tbsp kosher salt
1 tbsp black pepper (optional)
Preparation
Step 1: Chicken Wings
1. First rinse of off chicken wings and pat dry (or leave on wire rack to air dry the night prior to cooking for better results)
2. Clean wings of any impurities, and separate the drums from flats using a boning knife (save wing tips and freeze to use for stock)
Step 2: 3-step Breading Station
Cornstarch
1. In the first tray (or any 2-4-inch pan) and add enough cornstarch to fill the pan
2. Season with salt and pepper lightly
Flour
1. In the second tray add flour and season with paprika, onion powder, garlic powder, & salt
2. Whisk well until incorporated
Egg
1. In a similar pan, crack about 7 whole eggs (depends on the amount of chicken)
2. Season with salt and pepper lightly and whisk until incorporated
Step 3: Instructions
1. In a 4-inch frying pan, fill pan about 2 quarts of canola oil but no more than half way
2. Heat oil on medium high to a temperature of 365 degrees F or 185 degrees C
3. While the oil is heating up, take each of the chicken wings (4-5 at a time) using one hand for the dry batter and one hand for the wet (if you want to avoid messy hands)
4. Coat each of the wings in cornstarch and make sure it’s completely coated, then into the egg mixture, and then finally into the dredge (flour mix)
5. Once the wings are coated and the oil is heated to the proper temperature, you may now drop your wings into the hot oil
6. Fry wings until golden brown or until its reached an internal temperature of 165 degrees F or 73 degrees C
7. Dig in while still hot and enjoy
