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Anthony's Sticky Garlicky Salt & Pepper Wings

 

INGREDIENTS

FOR THE CHICKEN + COOKING
1 1/3 cup all-purpose flour
2 tbsp cornstarch
1 1/3 cup water
20 chicken wings (drums + flats)
Vegetable oil for frying

FOR THE SEASONING
1 head of garlic minced
2 tbsp olive oil
1-2 tsp red chili flakes
1 tbsp ground black pepper
1/2 tbsp ground white pepper

DIRECTIONS

1. Pour enough vegetable oil into a pot so that it is about 2 inches deep. Heat on medium-high until oil reaches 350°F.

2. Whisk flour, cornstarch, and water in a medium-sized bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.

3. The chicken will be fried twice. Work in small batches, about 6-8 pieces at a time. Fry for 8 minutes. The chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside to wait for the second fry. Continue until all your wings have been fried once for 8 minutes. 

4. Then, fry wings again (larger batches) for 8 minutes, chicken should be golden and crunchy. Set finished chicken aside and finish frying remaining wings. 

5. In a pan, add olive oil and bring to medium heat. Once the oil is hot, add in garlic. Cook and stir until the aroma of garlic comes out and garlic is just starting to brown (about 1 minute). Lower heat and add in chili flakes and cook about 30 seconds on low heat. Turn off heat and place finished chicken into the wok and toss the chicken in the garlic mixture. Sprinkle black/white pepper mix evenly over chicken. Taste and adjust as needed.

NOTE: Wings can also be grilled or smoked if needed

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