Fried Chicken Wings

• portionen: 3 servings
• aktive zeit: 15 minutes
• gesamtzeit: 50 minutes

Zutaten

10 chicken wings (each wing includes wingette/flat and tip)

¼ tsp Diamond Crystal kosher salt

⅛ tsp white pepper powder

4 Tbsp soy sauce

2 Tbsp sake

¼ cup potato starch or cornstarch (I recommend potato starch for the best texture)

3 cups neutral oil (for deep-frying)

1 lemon (cut into wedges)

Anweisungen

Gather all the ingredients.

Place 10 chicken wings skin side down. Make 2 slits on the mid-joint of the chicken wings, avoiding the bone. Gather ¼ tsp Diamond Crystal kosher salt and ⅛ tsp white pepper powder.

Evenly sprinkle both sides of the wings with the salt and pepper.

Add 4 Tbsp soy sauce and 2 Tbsp sake to a medium bowl. Add the chicken wings to the bowl.

Coat the wings with the marinade really well and set aside for 15–30 minutes.

Prepare a tray with ¼ cup potato starch or cornstarch. Coat each wing with the starch and dust off the excess.

Heat 3 cups neutral oil to 340ºF (170ºC) in a deep pot over medium-high heat. Stir the oil and check the temperature using a cooking thermometer or cooking chopsticks. (Later on, you can lower to medium heat to maintain this optimal temperature.)

Add a few chicken wings to the pot without overcrowding (my pot can hold 4 wings at a time without overcrowding). Deep-fry until golden brown, about 8–10 minutes or until the chicken‘s internal temperature reaches 165ºF (74ºC).

When the chicken is crispy on the outside and cooked through, drain the oil on wire rack or a paper towel. Repeat with the remaining chicken wings. Serve hot and squeeze the juice of wedges from 1 lemon to enjoy.

Nährwertangaben

• Kalorien: 657 kcal
• Gesamtfett: 55 g
• Gesättigtes Fett: 31 g
• Transfett: 1 g
• Cholesterin: 123 mg
• Natrium: 808 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 31 g