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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These crispy fried chicken wings are brined for extra flavor and coated in a spiced flour mixture for a crunchy, golden crust. The recipe includes a quick brine and a two-step coating process to ensure maximum crispiness. Serve with fries, garlic rolls, and homemade BBQ sauce for a complete meal.
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Combine chicken wings, garlic, salt, and black pepper in a bowl. Brine for 10 minutes.
Mix flour, cornflour, baking powder, garlic powder, onion powder, ginger powder, paprika, cayenne, and cinnamon powder in a bowl.
Take 4 tsp of the dry mixture and mix with water in another bowl to create a runny batter.
Dip the brined chicken wings into the wet batter, then coat them in the dry flour mixture.
Heat oil in a frying pan over medium heat.
Fry the coated chicken wings until golden and crisp, about 10–12 minutes.
Optional: Double fry the wings for a few more minutes if you prefer extra crispiness.
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This coating works well for fish too.
Double fry the wings for extra crispiness if desired.
Can I use this recipe for fish?
Yes, the coating works well for fish too.
How do I make the wings extra crispy?
Double fry the wings for a few more minutes after the initial frying.
Can I skip the brining step?
Brining adds flavor and moisture to the chicken, but you can skip it if you're short on time.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil.
How do I know the wings are cooked?
The wings should be golden and crisp, and the internal temperature should reach 165°F (74°C).
