Fried Chicken Wings

[zhemao]

Continuing the soul food with Asian twist trend, this is a simple deep-fried chicken wings recipe that I found works quite well. I soaked the wings in an egg mixture before coating with two layers of starch to get a crispy and fluffy skin.

Ingredients:

• Chicken wings or drumettes


• Salt


• Black pepper


• Garlic salt


• Egg


• Coconut milk


• Corn starch


• Potato flour


• Vegetable oil

Directions:

1. Rinse the chicken wings in warm water, then pat dry with a paper towel.


2. Season the wings with salt, black pepper, and garlic salt.


3. Let the wings sit for 2-3 minutes.


4. Beat an egg and mix in a tablespoon of coconut milk.


5. Soak the wings in the egg mixture for 10 minutes. Flip them over halfway through to ensure even coating.


6. Remove the wings from the egg mixture and mix with two tablespoons of corn starch. At this point, the outer layer should be sticky and semi-solid.


7. Dredge the wings in potato flour. At this point, the outside should be dry and powdery.


8. Place vegetable oil in a pot and heat it on medium.


9. You can check if the oil is hot enough by dipping in wooden chopsticks. If the tips immediately start bubbling, the oil is hot enough.


10. Carefully place the wings in the pot. You may have to do this in batches.


11. Cook the wings on one side until it solidifies, then flip them over.


12. Continue cooking, flipping occasionally, until the skin turns golden brown.


13. Remove from the oil and place on a cooling tray or plate covered in a paper towel.

---