Hot Wings

Name: Hot Wings
Prep time: 30 min
Cook time: 12 min
Yield: 2 to 4 servings
Cuisine: Down Town Classics
Ingredients: Milk — 120 ml; Egg — 1; Salt — 1 tsp; Cayenne Pepper — ½ tsp; Chicken Wings — 500 g; Plain Flour — 200 g; Garlic Powder — 1 tsp; Onion Powder — 1 tsp; Smoked Paprika — 1 tbsp; Cayenne Pepper — 1 tbsp; Salt — 1 tsp; Black Pepper — 1 tsp; Vegetable Oil — 1000 ml

These incredible homemade hot wings feature crispy chicken marinated in a spiced blend, double-coated in seasoned flour, and fried to golden perfection. Delivering a shatteringly crunchy texture and a fiery punch of spice, this ultimate takeaway favourite brings authentic fast-food magic straight to your kitchen.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 12 minutes

Servings: 2 to 4

Notes:

Soak the chicken wings in a seasoned milk and egg wash to tenderise the meat and ensure the spiced flour adheres securely.

Create a signature hot wing seasoning using a balanced blend of plain flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

Double coat the chicken wings by dredging them thoroughly in the seasoned flour, dipping briefly in the liquid wash, and pressing back into the flour mixture for an extra crunchy crust.

Maintain frying oil at 180°C and fry the coated wings in small batches for 10 to 12 minutes until deeply golden brown and cooked through.

Transfer the cooked hot wings onto a wire rack rather than paper towels to preserve their supreme crunch.

Marinate Wings
Whisk milk, egg, salt, and a pinch of spice in a bowl, add the chicken wings, and let marinate for 20 minutes to absorb the flavours.

Mix Seasoned Flour
Combine plain flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a large mixing bowl.

Coat Wings
Dredge each marinated chicken wing thoroughly in the seasoned flour mixture, dip in the liquid wash, and coat again in the flour for a thick, textured crust.

Fry Wings
Heat vegetable oil in a deep fryer or heavy saucepan to 180°C, lower the wings in small batches, and fry for 10 to 12 minutes until golden and crispy.

Drain and Serve
Remove the fried hot wings with a slotted spoon and let them drain on a wire rack before serving hot.