Chicken Wings Lollipops |
I used both wingettes, or the flat wing tip, and drumettes in this recipe. I removed the smaller bone of the wingette to make it all look uniform.
Fresh Chicken Wings - Wingettes and Drumettes |
Ingredients:
2 lbs. Fresh Chicken Wings - Wingette and Drumette (washed frenched)
1 cup - All Purpose Flour
1/2 cup - Corn Starch
1 pc. - egg (Egg wash)
1 tbsp. - Garlic Powder
1/2 tsp. - Onion Power
1/2 tsp. - Black Ground Pepper
1/2 tsp. - Salt or to taste
2 cups - Canola Oil for frying
Frenched Chicken Wings |
Let's Cook!
- Combine all the dry ingredients and mix thoroughly.
- In a separate bowl, beat egg to make egg wash.
- Individually dredge the frenched wings in the flour and cornstarch mixture, then dip it in the egg wash.
- Dredge again for a second time in the flour and cornstarch mixture.
- Make sure every single wing is evenly coated. Place on a large plate and let it set for a couple of minutes.
- Heat up a deep frying pan and add cooking oil.
- When the cooking oil is hot enough, put the wings in individually and gradually.
- Fry until golden brown.
- Remove from frying pan. Put in a colander to drain the oil and transfer to a platter with a paper towel liner to absorb the remaining oil.
- Serve with your favorite dipping sauce and enjoy!
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