Chicken Wings
Ingredients
For the Soak
- 4 cups water
- 3 tbsp white vinegar
- 1 tbsp salt
- 1 kg 2.2 lb chicken wings, skin on, split into drumettes and flats
For the marinade
- 1 tbsp red chili powder
- 1 tbsp garlic powder
- ½ tbsp black pepper powder
- Salt to taste
- 2-3 tbsp lemon juice
- 1 tbsp mustard paste
For the Dry Coating
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp red chili powder
- Salt to taste
For Frying
- 2 cups ice-cold water
- Neutral oil for deep frying
Instructions
- Stir the vinegar and salt into the water, add the wings, and soak for 10–15 minutes.
- Drain and pat the wings completely dry.
- Add the red chili powder, garlic powder, black pepper, salt, lemon juice, and mustard paste; massage well and rest for 10–15 minutes.
- Whisk the flour, garlic powder, red chili powder, and salt in a shallow dish.
- Heat 2–3 inches of oil to 340–350°F (170–175°C).
- Coat a wing in flour, dip it in the ice-cold water, then coat it in flour again, pressing firmly each time.
- Fry 5–6 pieces at a time for 4–5 minutes, turning once, until deep golden and 165°F (74°C) inside.
- Drain on a wire rack and repeat with the remaining wings.
Notes
- Larger wings may need 1–3 extra minutes; always check the thickest piece.
- Let the oil return to temperature between batches for the crispiest crust.
- Swap half the flour for cornstarch for a lighter, glassier crunch.