Ingredients
- chicken wing 1000.0 g
- Cornstarch 100.0 g
- table salt 5.0 g
- ground black pepper 1.0 tsp
- butter 100.0 g
- Cayenne Pepper 3.0 tsp
- Chili Powder 1.0 tsp
- Garlic Powder 1.0 tsp
- Ground Onion 1.0 tsp
- White Vinegar 60.0 ml
- table salt 1.0 tsp
Cooking Instructions
Pat the chicken wings completely dry with paper towels; safety: ensure raw poultry is handled carefully and surfaces are sanitized afterward.
In a large bowl, whisk together the cornstarch, salt, and ground black pepper.
Toss the dried wings in the cornstarch mixture until they are thinly and evenly coated, shaking off any excess powder.
Heat deep-frying oil in a heavy pot or deep fryer to 190°C.
Fry the wings in small batches for 10-12 minutes until the skin is golden brown and very crispy.
Ensure the internal temperature of the wings reaches 74°C for safety.
Remove wings from the oil and drain on a wire rack for 2 minutes to maintain crispiness.
Melt the butter in a small saucepan over medium-low heat until completely liquid.
Whisk in the cayenne pepper, chili powder, garlic powder, and ground onion, stirring for 1 minute to toast the spices.
Pour in the white vinegar and add a teaspoon of salt, whisking vigorously to emulsify the fat and liquid.
Simmer the sauce gently on low heat for 5 minutes until it thickens slightly and develops a glossy sheen.
Place the hot fried wings in a large stainless steel bowl and pour the warm sauce over them.
Toss the wings until every piece is thoroughly glazed and serve immediately.