Who doesn't love KFC's wicked wings, crunchy on the outside, fatty juicy meat on the inside and a spicy kick. But wicked wings aren't exactly cheap $3.25 for 3. This recipe makes about 16 for the same price and most of the ingredients are ones you have in the pantry and want to use up. The secret is in the seasoning and the flour coating.
+ 1kg wings (wings with the drummette attatched though you can use just wings if you want)
+ chilli/cayenne powder
+ cumin powder
+ garlic powder
+ onion powder
+ 2 cups plain flour
+ 2 eggs whites
+ neutral oil for deep frying
- Chop the wingtips off the chicken wings (you can save these for stock if you wish). Then chop the wing into the wing and the drummette. Place into a large bowl.
- Place a tsp each of chilli and cumin powder over the wings and 1/2 tsp garlic and onion powders (adjust accordingly to taste). Mix and let to marinate whilst you prepare the batter.
- Place the flour into a large bowl and add 2 heaped tsps of chilli powder, 1 tsp each of cumin and salt, 1/2 tsp garlic and onion powder (or use whatever "11 secret herbs and spices" coating recipes you can find on the net). Then add a tbsp of water and using fingertips rub it into the flour like if making a crumble. Continue to add small amounts of water until 1/3-1/2 of the flour mix contains little round circles of flour/crumble. This part is essential to making the super crispy crunch part to the coating.
- Whisk the egg whites till very frothy but not meringue consistency.
- Heat up the oil to 180 degrees or until a wooden chopstick bubbles when placed in the oil.
- One at a time dip the piece of chicken into the egg white just enough to coat, drip off excess, place into the flour and coat generously then deep fry *. Once the chicken floats and is of golden colour it should be cooked through but do check (around 5 minutes?). Place on paper towl
- If you are worried the chicken will go cold, place it in a warm oven until ready to serve.
*I suggest you deep fry one piece of chicken as a test first and taste it to check if any additional spices need to be added.