Chicken wings cut into pieces, washed, then blanched quickly in boiling water, drained.
Mix the chicken wings with the deep-fried flour until the batter is evenly coated on the outside of the wings (I used the Aji-Quick deep-fried flour with a 42g small package, 1kg of chicken wings need 2 packages). If using this type of flour, there is no need to add seasoning because the deep-fried dough is already seasoned.
Heat a pot/pan over medium heat (recommended to use a small and deep pot or pan to save oil and cook the chicken quickly), add cooking oil so that 1/2 to 2/3 of the chicken wings are submerged, when the oil is hot, add the chicken wings. Fry until the sides are golden brown then remove. I use a small pan with a diameter of 16cm like this, then fry about 3-4 batches to finish 1kg of chicken wings.
Freshly fried chicken wings are very hot, so wait for a bit to cool down before eating. When eating, it can be dipped with chili sauce, ketchup, mayonnaise, etc