Kentucky-Style Crispy Chicken Wings
Ingredients:
- 1/2 kg chicken wings
- 150 grams all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon garlic powder (optional)
- 2 cloves garlic
- Whole black peppercorns, to taste
- Salt, to taste
- 100 ml water
- Cooking oil, for frying
Instructions:
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Prepare the Marinade:
Begin by finely grinding the garlic cloves, black peppercorns, and salt to form a smooth paste. Coat the chicken wings thoroughly with this spice paste. Place the seasoned wings in the refrigerator and let them marinate for 1-2 hours to allow the flavors to infuse into the meat. -
Make the Dry Coating:
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, chicken bouillon powder, and ground black pepper. Mix well to ensure an even distribution of all the ingredients. If desired, sift the mixture to achieve a finer texture. -
Prepare the Wet Batter:
In a separate bowl, take approximately 25 grams of the dry flour mixture and gradually add 100 ml of water. Stir until you achieve a smooth batter. The batter should be thick enough to coat the chicken but not too runny. -
Coat the Chicken:
Dip each marinated chicken wing into the wet batter, ensuring that it is evenly coated. After coating, transfer the wings to the bowl containing the dry flour mixture. Gently toss and press the wings into the flour to ensure a good coating. For extra crispiness, squeeze and press the wings to adhere more flour. -
Fry the Chicken:
Heat a generous amount of cooking oil in a deep pan or fryer. Ensure the oil is hot before adding the chicken wings. Carefully place the coated wings into the hot oil, making sure not to overcrowd the pan. Fry the wings in batches if necessary. -
Cook Until Crispy:
Fry the chicken wings until they are golden brown and crispy, which should take about 8-10 minutes. Ensure that the wings are cooked through and have reached an internal temperature of at least 165°F (74°C). -
Drain and Serve:
Once cooked, remove the wings from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the crispy wings hot, and enjoy!
This recipe captures the essence of Kentucky-style fried chicken with a crisp and flavorful coating that’s perfect for a hearty meal or a delightful snack.
