Ready for game day? Just craving a good hot wing? Try this out with cornstarch for a light crispy touch!
Cook time: 6 mins
Prep time: 10 mins
Ingredients
Chicken flats and drums : any amount
cornstarch: 1/4 cup
salt: 1tsp tsp
cooking oil: 3 cups
Instructions
Step 1: rinse and dry the wing flats and drums. I tend to lay them out to dry on papertowels after the drain off then pat them down with more paper towels. The drier the better!
Step 2: In a taller pan that holds 3 qts (quarts) add the oil. should reach about 1/3 up the pan. Add more if needed and turn to medium heat.
Step 3: As oil heats up place chicken wings in a large enough bowl to move them around well. I usually make 30 wings in the largest mixing bowl i have
Step 4: Generously apply the corn starch to the wings and toss around with a spoon or your hand just make sure you are rotating them as you go
Step 5: If you think you need a little more corn starch feel feel to sprinkle more!
Step 6: After mixing sprinkle salt, give a good mix once again and sprinkle a little more salt.
Step 7: Once oil is at 350 gently drop 4-6 wings. I can do up to 8 but time those out about 30 seconds out so 4 then 30 seconds ad 4 more. Keeps them from clumping up and cooling oil too quick
Step 8: Cook for 6-8 minutes - the drums will take longer. if they are floating by 6 minutes make sure no juices are coming out pink. Flats will float quicker i just leave them until they look golden and crispy
Step 9: Remove the bacth from pan onto either a plate lined with paper towls or a wire rack on a roasting pan to drain.
Step 10: Once your batches are done pour which ever sauce you want them in into a large enough bowl to add the chicken too (can do this in batches too)
Step 11: Toss in sauce (if the sauce is warmed up this will help keep it crispier)
Step 12: Serve with dipping sauce or by themselves and ENJOY!!
