Instructions for Making Crispy Chicken Wings

Fried chicken wings



  1. Chicken wings cut into pieces, washed, then blanched quickly in boiling water, drained.
  2. 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.
  3. 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.
  4. 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