Crispy Chicken Wings
2 lbs. Chicken wings, cut into segments
Seasoning salt and spices of your choice, to taste
1/2 cup potato starch
1/4 cup flour
canola oil for frying
1. Cut chicken into segments.
2. Rinse all chicken pieces with water and drain.
3. Season chicken and set aside in a covered bowl, to marinate for at least 1/2 hour. Leave a room temperature.
Letting the chicken rest a room temperature will help with the frying process.
4. In a clean gallon ziplock bag, combine potato starch and flour, mix.
5. Place about 4-5 pieces of chicken in the bag, seal and shake to thoroughly coat. Remove and place on tray, single layer.
Try not to let pieces touch each other. Continue until all chicken is coated.
6. Again, let chicken rest for about 1/2 hour in order to allow flour mixture to absorb moisture and form a solid coating.
7. Heat oil in a medium, fairly deep pot, so chicken will be submerged when frying in oil.
8. Fry chicken, without crowding, until golden brown, turning about 3 times. As you fry listen to the sound as chicken cooks.
At start the frying noise will be calm, as the chicken cooks more the frying noise will increase. The chicken is done when the noise starts to calm down again.
9. Remove to a paper towel lined plate or soda box to soak up excess oil. Transfer to platter soon after excess oil is absorbed. If left on
paper towels too long it will allow heat from chicken to create steam, which will make soggy the crispiness.
10. Serve with your favorite dipping sauce or just eat plain.