👨🍳 Instructions
1. Marinate the Chicken
In a large bowl, combine chicken wings with all marinade ingredients.
Mix thoroughly to coat evenly.
Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
2. Prepare the Batter
In a separate bowl, mix:
all-purpose flour, cornstarch, and potato starch.
3. Coat the Wings
Remove wings from marinade.
Sprinkle batter mixture over wings and toss to coat well. Shake off excess.
🍳 Frying Steps
First Fry (to cook and set crust)
Heat oil to 350°F (175°C).
Fry wings in batches for 5–6 minutes, until lightly golden.
Remove and drain on paper towels.
Second Fry (for crispiness)
Increase oil to 375°F (190°C).
Fry wings again for 2–3 minutes until golden brown and extra crispy.
Drain on fresh paper towels.
🍽️ Serving
Serve hot with your favorite dipping sauces:
Sweet chili
Soy sauce
Garlic sauce
✅ Tips for Perfect Wings
Marinate longer (up to 2 hours) for deeper flavor.
Use a thermometer to keep oil at the right temp.
Don’t skip the double frying — it guarantees crispiness.
Shake off excess batter to avoid clumping.
🔄 Variations
Buffalo Wings: Toss in melted butter + hot sauce after frying.
Honey Garlic Wings: Glaze with honey, soy, garlic & ginger.
Korean Style: Coat with a spicy-sweet gochujang sauce.
