Instructions
- Marinating the Chicken:
- In a large mixing bowl, combine the chicken wings with salt, sugar, garlic powder, onion powder, white pepper powder, soy sauce, beaten egg, rice wine, and minced garlic. The combination of these ingredients creates a flavorful base that penetrates the chicken, ensuring every bite is deliciously seasoned.
- Mix thoroughly until the wings are evenly coated with the marinade. For best results, cover the bowl with plastic wrap and let the wings marinate in the refrigerator for at least 30 minutes. This step allows the flavors to meld and enhances the overall taste.
- Preparing the Batter Mix:
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and potato starch. This mix will create a crispy coating that adds crunch and texture to the fried wings. The starches help to achieve the perfect crispiness.
- Mixing the Chicken with the Batter Mix:
- After marinating, remove the chicken wings from the refrigerator. Sprinkle the prepared batter mix over the wings. Toss them well to ensure each wing is evenly coated with the batter. The coating will provide a crispy exterior while keeping the inside juicy.
- First Frying of the Chicken:
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Ensure the oil is hot enough to achieve a crispy texture but not so hot that it burns the coating.
- Fry the chicken wings in batches to avoid overcrowding the pot. This allows the wings to cook evenly and become crispy without steaming.
- Fry the wings for about 5-6 minutes until they are light golden brown. This initial fry cooks the chicken and sets the batter.
- Remove the wings from the oil and let them drain on a paper towel-lined plate. This step helps to remove excess oil and keep the wings crispy.
- Second Frying of the Chicken:
- Increase the oil temperature to 375°F (190°C). This higher temperature ensures the wings become extra crispy on the outside.
- Fry the chicken wings again for another 2-3 minutes, or until they are golden brown and crispy. This second fry adds a final crunch and enhances the overall texture.
- Remove the wings and let them drain on a paper towel-lined plate
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