Fried Chicken Wings

INGREDIENTS:

 

For the chicken

4 lbs whole chicken wings (approx. 10-12 whole wings)

2 tbsp fresh green seasoning

1.5 tsp sazon (with annatto)

1 tbsp chicken seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

2 eggs

2 tsp hot sauce

 

For the seasoned flour

2 cups all-purpose flour

4 tbsp cornstarch

1.5 tsp chicken seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

 

Additional

Neutral high-heat cooking oil

4 garlic cloves

1 scotch bonnet pepper

 

 

INSTRUCTIONS:

 

1) Clean the chicken wings with lime, vinegar, and water, then pat dry.

 

2) Season with 2 tbsp green seasoning, 1.5 tsp sazon, 1 tbsp chicken seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 2 eggs, 2 tsp hot sauce. Massage well, then set aside to marinate for 15-20 minutes.

 

3) In a separate bowl, whisk together 2 cups all-purpose flour, 4 tbsp cornstarch, 1.5 tsp chicken seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper.

 

4) Drop the chicken wings into the seasoned flour, one at a time, and press it onto the chicken until well coated. Shake off any excess flour, then set each wing on a wire rack for 10 minutes before frying.

 

5) Fill a large dutch oven pot up half way with neutral, high-heat oil. Heat oil up to 365 degrees F. Fry the chicken in batches so as not to overcrowd the pot. Flip halfway through, and fry for a total of about 12 minutes depending on the size of the chicken wings. Once the wings are golden brown and the thickest part reaches at least 165 degrees F, it's cooked. (Another way to check without a meat thermometer is if the chicken is pricked with a fork and the juices run clear, they should be ready. Fry for another minute for good measure.)

 

6) Rest on a wire rack for 10 minutes before serving.

 

Enjoy!