These wings attempt to imitate Pelicana’s batter/breading style of Korean fried chicken (KFC) and draws a lot of inspiration from a lot of Maangchi’s KFC recipes. This recipe will give you an amazingly crunchy chicken canvas for you to paint on any sauce of your choosing. My family loves the Sesame Sriracha Garlic Honey Glaze (once thickened a bit) from my grilled wings recipe and the sauce from America’s Test Kitchen.
Prep: 1 hour 10 minutes
Cook: 30 minutes
Total: 1 hour 40 minutes
Serves: 5
Ingredients:
- ~2 pounds of chicken wings
- 2 quarts neutral oil for frying (or enough for about 1.5” of oil in your frying vessel of choice)
Seasoning:
- 1 teaspoon kosher/fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Fry Mix:
- 2 teaspoons kosher/fine sea salt
- 1 teaspoon msg (optional
- 1 ½ cup potato/corn starch
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon baking powder
Batter:
- ½ cup of the fry mix
- ~½ cup water
Directions:
- In a small bowl create the seasoning rub, combine the 1 tsp kosher salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper, ½ tsp ginger powder and stir together until thoroughly combined.
- Toss chicken and seasonings together in a large bowl evenly coating the wings with the spice mix. Cover with plastic wrap, and let rest for at least an hour or for best results, overnight.
- While the chicken is marinating you can prep a sauce of your choice for the wings and set aside for later (or not, I personally love these plain with just a little salt and pepper sprinkled on top).
- Next you can create the fry mix which will be used in both the batter and breading. In a large bowl combine 1 ½ cup potato starch, 1 ½ cup all-purpose flour, 1 tsp msg, 2 tsp kosher salt, and 1 ½ tsp baking powder. Whisk until thoroughly combined.
- Heat your oil in your frying vessel of choice on medium-high heat to 350°F. While the oil is heating up in a medium bowl, take 1/2 cup of the fry mix that you made earlier and place it in the bowl. Then one tablespoon at a time add water and whisk until the batter is a little looser than a pancake batter.
- Add chicken to your batter and toss to coat the wings in the batter, once coated you can transfer the wings directly to the dry fry mix in batches pressing the wings into the mix and coating them evenly.
- Once your oil has reached 350°F Fry the chicken in batches to avoid dropping the oil temperature too much for 7 minutes. After the time is up remove and place on a wire rack until all the chicken has finished the first fry.
- Once the first fry is done raise the temperature of the oil to 375°F for the second fry. Once hot enough fry the wings in batches once again for about 5 minutes or until the chicken has turned a beautiful golden brown color. Remove and let it drain on a wire rack for at least 2 minutes.
- Coat wings in your sauce of choice and then let rest for another 2 minutes on a wire rack, this ensures that the wings stay crispy. Serve on a plate and enjoy!
Minh & Tim 