Ingredients:
For the Chicken
- 2 lbs chicken wings, split at joints, tips removed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
For the Coating
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
For Frying
- Vegetable oil, for deep frying
Optional Spicy Sauce Toss (Korean-style)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
Instructions:
1. Season the Chicken
In a large bowl, combine the chicken wings with salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, soy sauce, and rice vinegar or lemon juice. Mix well until evenly coated. Let marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
2. Prepare the Coating
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. Coat the Wings
Remove wings from the marinade and dredge them in the flour mixture, pressing lightly to ensure an even coating. Shake off excess.
4. Fry the Wings
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the wings in batches, being careful not to overcrowd the pot. Cook for 8–10 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on a wire rack or paper towels.
5. Optional Double Fry (Extra Crispy)
For extra crispiness, increase oil temperature to 375°F (190°C) and fry the wings again for 2–3 minutes. Drain well.
Optional Spicy Sauce Instructions
In a small saucepan over low heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Stir and simmer for 2–3 minutes until slightly thickened.
Toss fried wings in the sauce until evenly coated, or serve the sauce on the side.
Serving Suggestions
Serve hot with pickled vegetables, coleslaw, or steamed rice. These wings also pair well with ranch or blue cheese dressing if serving unsauced.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer at 375°F until crispy and heated through.