Perfect for lunches, dinners, snacks, or as a party appetiser, these fried chicken wings are a hit for any occasion. Their light and super crispy outside and juicy and tender inside will have you savouring every bite. Although frying chicken wings may seem intimidating, this recipe is fast and easy.
The wings are prepared by making slits and adding a blend of seasonings. The slits, which are made above and below the bone at the mid-joint, help absorb the flavours and aids in the cooking process. They are then marinated for about 15 to 30 minutes.
Once the oil reaches temperature, the wings are coated with potato starch and deep-fried until cooked through in the centre and crispy on the outside. A kitchen thermometer can help ensure you reach a safe internal temperature.
HOW TO MAKE KARAAGE FRIED CHICKEN WINGS
Make crispy, tender fried chicken wings at home with just a few simple ingredients. Serve with your favourite Japanese beer for the ultimate snack.
INGREDIENTS
- 5 chicken wings
- 30ml soy sauce
- 15ml sake
- 20g potato starch
- 360ml neutral-flavoured oil
- Pinch of sea salt
- Pinch of white pepper powder
- ½ lemon (for squeezing and garnishing)
INSTRUCTIONS
- With the chicken wings skin side down, create two slits on the mid-joint, avoiding the bone. Sprinkle a pinch of salt and pepper on the wings and rub to evenly coat on both sides.
- Combine soy sauce and sake in a medium bowl. Add the chicken wings to the marinade. Move the wings around to coat them well and let them rest in the marinade for 15 to 30 minutes.
- Spread a thick layer of potato starch on a tray. Coat each chicken wing with starch. Gently dust off any excess starch.
- Heat oil in a deep pot on medium-high heat until it reaches a temperature of 170°C (340°F). Carefully put the chicken wings into the pot and cook until they become a golden-brown colour, or about 8 to 10 minutes. The internal temperature of the wings should reach 74°C (165°F).
- When the chicken is cooked through and crispy on the outside, place them on a paper towel or wire rack to allow the excess oil to drain. Allow to slightly cool before eating.
- With the chicken wings skin side down, create two slits on the mid-joint, avoiding the bone. Sprinkle a pinch of salt and pepper on the wings and rub to evenly coat on both sides.
- Combine soy sauce and sake in a medium bowl. Add the chicken wings to the marinade. Move the wings around to coat them well and let them rest in the marinade for 15 to 30 minutes.
- Spread a thick layer of potato starch on a tray. Coat each chicken wing with starch. Gently dust off any excess starch.
- Heat oil in a deep pot on medium-high heat until it reaches a temperature of 170°C (340°F). Carefully put the chicken wings into the pot and cook until they become a golden-brown colour, or about 8 to 10 minutes. The internal temperature of the wings should reach 74°C (165°F).
- When the chicken is cooked through and crispy on the outside, place them on a paper towel or wire rack to allow the excess oil to drain. Allow to slightly cool before eating.
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